How to cook Jasmine rice on the stovetop perfectly every time (no rice cooker required!). For fluffy and light, perfect jasmine rice time and time again, using a simple stovetop method!
Begin by rinsing the water. You can either do this with a colander, under a running tap or with the below bowl method. Simply fill the bowl of rice with an extra couple inches of water and swish it around with your hand. Then drain the water, refill and repeat the process 3-4 times. The water won't go 100% clear, but will be a lot clearer.
Next, add your water, salt and oil to a large pot and bring the water to a boil over high heat.
Once boiling, reduce the heat to a gentle simmer, add the rice and cover the pot with a tight-fitting lid.
Simmer for 12 minutes over the low heat and then remove from the heat, keeping covered, and allow it to steam for a further 10 minutes.
If you find a little excess water in the pan at the end then quickly replace the lid and allow to steam for a couple of extra minutes. You can also, optionally, place a tea-towel between the lid and pot to soak up the steam and stop it from condensing on the lid and falling back down onto the rice.
Fluff up with a fork, silicone spatula, or rice paddle, and serve.
How To Store:
Any leftover rice can be stored in an airtight container in the fridge for up to 5 days. Make sure to allow it to cool before transferring to the refrigerator.Rice is also great to freeze- for up to 6 months if stored properly. I like to portion any leftover rice into smaller freezer-safe containers and then freeze.
To Reheat:
If frozen, there's no need to thaw the rice before reheating it in the microwave (as that can negatively impact the texture). Just add around 1 tbsp water per cup of rice and lightly cover, to allow it to steam as it microwaves. 1-2 minutes is usually enough, depending on whether the rice is frozen or from the fridge.You can also reheat the rice in a saucepan using a similar method (for frozen and chilled). Add around 1 tbsp water per cup of rice and gently heat over low/medium until cooked through.
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Notes
If you find that you still have a little too much liquid for the rice using my ratio mentioned, then it may be down to the excess water that remains in the rice when it's rinsed. In the future, remove 2-3 tbsp of water to make up for this amount. It might seem like such a small amount to bother with- but try it and see the results!
Don't worry about rinsing your rice until the water runs clear, as it's never truly clear. When using the bowl method, fill the bowl with lots of water, swishing the rice in the water, draining and repeating 3-4 times.
As jasmine rice is softer than other kinds of rice, it's a good idea to use a soft silicone spatula or rice paddle/tool when fluffing the rice to avoid rice breakage.
Top Tip: If you're new to cooking rice with this method, it's good to use a saucepan with a clear lid. That way, you can check if it's ready by tilting the pan to see if there's excess liquid in the rice that still needs cooking off.
Why add coconut oil to the rice? The oil not only helps to add flavor to the rice, but it can also stop the rice from sticking to the bottom of the pan if you let the heat get a little high. Plus, research has even shown that by combining coconut oil and jasmine rice, you can reduce the calorie content of the rice by between 50-60%! Although - this only happens once the rice is chilled for 12 hours after cooking - giving it time for the oil to help turn more of the rice into resistant starch, which isn't absorbed by our bodies as calories.
Easy Ways To Flavor The RiceWhile sometimes plain rice is exactly what the meal calls for - it's nice to have some quick and simple methods for adding flavor when needed. Here are some of my favorite options;
Saute the jasmine rice is some olive oil/Coconut oil before adding the water, for a few minutes. This deepens the flavor and can add a lot of extra flavor without much effort at all.
Saute some fresh garlic in the pot before adding the rice and liquid
Be liberal when salting the water while cooking the rice.
Add a stockpot to the water when cooking the rice. Or use vegetable stock instead of water.
Add a knob of butter into the rice after cooking for creamy, buttery results.