Jasmine rice is probably one of the easiest varieties of rice to cook, at least when compared to brown rice. This rice is named after the jasmine flower, due to its sweet-smelling aroma. Jasmine is a type of long-grain rice that’s found in Thailand. The secret to fluffy jasmine rice is getting the rice to water ratio right, in addition to keeping a closer eye on the rice as it cooks. This rice cooks much faster than other rice varieties, so if you’re not paying attention as it boils on your stovetop, then it can be easy to overcook it, especially if you’ve never made jasmine rice before.
Fluffy jasmine rice can be boiled, cooked in a slow cooker or rice cooker, or you can steam it. For the best results, I recommend using a rice cooker, however, the other three alternative cooking methods will work just fine. The secret to cooking jasmine rice to perfection is using the correct water to rice ratio. If you’re using a rice cooker, pay close attention to that specific model’s cooking instructions as each rice cooker may require a different rice to water ratio. Additionally, if you’re cooking jasmine rice on the stovetop or in a slow cooker you will need to pay closer attention since it’s easy to overcook jasmine rice since it cooks much faster than other varieties of rice.
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Rinse Before Cooking
Jasmine rice is one of the most commonly eaten varieties of rice in America. It has a unique texture and aroma that all cooks love. If you leave the rice in a rice cooker for a determined amount of time, you’ll be left with aromatic rice, that’s fluffy, tender, and steamed to perfection.
Before you prepare the rice, make sure you rinse it thoroughly using a fine mesh strainer that’s placed inside a large bowl. First, fill a bowl with enough cold water to cover the rice. Place the strainer with the rice inside the bowl and swirl the rice around with your hands. Next, lift the strainer out of the bowl and change out the water. This process should be repeated until the water is perfectly clear. Drain the rice and shake it out until it’s fairly dry to the touch. You do not need to soak jasmine rice.
The Stovetop Cooking Method
If you don’t have the best Japanese rice cooker, then cooking this rice on your stovetop is a great alternative, although you won’t be able to set it and forget like you can if you’re cooking it in a rice cooker.
To make jasmine rice on the stove, the first step is rinsing the rice well in a strainer, prior to adding it to a pot of water.
To use the correct water to rice ratio, you’ll need to use one and a half cups of water for every one cup of rice. However, if you prefer softer rice, you may want to add two cups of water to every one cup of rice.
Set the burner on high heat and bring the rice and water to a nice rolling boil. Next, reduce the heat to low and allow the rice to simmer covered for fifteen minutes. Do not remove the lid as the rice cooks. When the time is up, remove the pan from the heat and allow the rice to remain covered and undisturbed for ten to fifteen minutes. Gently fluff the rice with a fork or spatula.
Rice Cooker
If you don’t currently have a rice cooker and you’re looking for an affordable, versatile model, I recommend the Toshiba Vacuum Induction heat rice cooker. To make jasmine rice in a rice cooker, place the freshly rinsed rice inside your rice cooker using a one to one rice to water ratio. The rice cooker should be switched to the white rice setting. When the rice is finished cooking, allow it to remain in the rice cooker, undisturbed for twenty minutes. Next, use a spatula or fork to fluff the rice.
Using a Slow Cooker
If you don’t have a rice cooker and you don’t want to boil your rice, you can also try preparing it in a slow cooker. Before adding the rice and water, make sure you coat the interior of the slow cooker with a cooking spray. This will prevent the rice from sticking to the bottom of the pot, which is a common problem with any type of slow cooker pot that’s made out of stoneware.
To make the rice, begin by adding one cup of jasmine rice and one and a half cups of water. The slow cooker should be placed on the low setting. Allow the rice to cook for one hour. During this time, you can check on the rice and test whether or not it’s ready based on how tender it is. If there are some grains in the pot that are still tough, try adding a little more water on the top and then mix up the rice. I don’t usually recommend cooking rice in a slow cooker since it can get cooked unevenly if you don’t periodically stir it. If the rice isn’t ready after an hour, add a little more water, stir, and let the rice cook for an additional twenty minutes. Once it’s ready, the rice should sit for ten to fifteen minutes before serving.
Steamed
If you don’t have a dedicated steamer and you love your steamed rice, you can easily get around this problem by using a fine steel mesh strainer and a large pot of water. Make sure the strainer you use has tabs on it, so it can be placed on the rim of the pot. To make, pour the rice into the strainer and rinse it as I described earlier in this guide. Next, you’ll place the strainer of rice into a dry pan so that it’s sitting on the rim and the bottom of the strainer is not making contact with the cooking surface of the pot. The pot should then be filled up halfway with water. Cover the pot/strainer with a lid and set the water to boil.
As the water boils, make sure you closely monitor the progress of the rice until it reaches the desired consistency. Also pay close attention to the water level in the pot, since a pot can dry boil if you don’t add enough water. After fifteen to twenty minutes your rice should be ready. This is a fast and simple way to enjoy freshly steamed jasmine rice.
Basmati and Jasmine
Jasmine rice has a relatively low starch content, which means it’s more prone to holding its shape when molded and clumping together as it cooks. In many instances, this rice is confused with basmati, which is another type of aromatic rice. However, jasmine rice is thicker and fluffier. Unlike basmati, jasmine rice doesn’t have to be soaked prior to cooking since it’s a naturally softer rice.
Pair it With
This rice makes the perfect side dish for any type of Thai food, such as ground or grilled meats and curried dishes. In fact, if you want to learn how to make curry rice, jasmine is usually the go-to option next to basmati. The sweetness and stickiness of jasmine will also make it a great addition to any type of stir-fried dish or stew.
Related Questions
Does Jasmine Rice Offer Any Nutritional Value?
Yes and no. If you’re looking for rice that’s high in fiber and vitamins and minerals, then you’ll want to go with brown rice. Jasmine rice has the bran and germ layer stripped during the manufacturing process. However, if you lift weights, you exercise often, or if you’re an athlete, then eating a bowl of jasmine rice after any type of intense physical activity is a great way to promote faster muscle recovery since the rice can help to replenish the muscle’s glycogen stores. Read my article on is jasmine rice healthy for more information on when to eat jasmine rice for faster muscle recovery.
What’s the Healthiest Kind of Rice?
Some people believe brown rice is the best choice in terms of nutrient content, while others recommend basmati. Basmati rice is the least calorically dense out of all the different rice varieties available and it contains the least amount of arsenic and more vitamins and minerals than traditional white rice.
Final Thoughts
Who doesn’t love a side of freshly cooked jasmine rice? This is a versatile side dish that can be paired with anything from steak to baked chicken or freshly caught fish. I’ve included four of the best ways to prepare fluffy jasmine rice, each of which is easy to follow. However, using a rice cooker is by far the easiest method and a surefire way to enjoy perfectly cooked rice every time. Remember, the key to cooking the perfect jasmine rice is to use the correct water to rice ratio. But with some cooking methods, you will also need to keep a closer eye on cooking progress since this rice tends to cook much faster than other varieties of rice, such as basmati.
