Jasmine Rice (White Rice) Recipe
Make Jasmine Rice (white Rice) Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rice
To finish (optional)
Method
Rinse and measure
Rinse the rice
Place 2 cups jasmine rice in a fine-mesh sieve or bowl. Rinse under cold running water, stirring and rubbing the grains with your hand, until the water runs mostly clear (about 30–45 seconds). This removes excess surface starch and prevents gummy rice. Drain well.
Measure 2 1/4 cups water and have 1 teaspoon salt and 1 tablespoon butter or oil ready. If using a bowl to rinse, let rice sit in the sieve to drain for a minute.
Cook
Combine and bring to a simmer
In a medium saucepan (about 2–3 quart) with a tight-fitting lid, add the drained rice, 2 1/4 cups water, 1 teaspoon salt, and 1 tablespoon butter or oil (if using). Stir once to distribute. Place over medium-high heat and bring to a gentle boil.
Reduce heat and cover
As soon as the water reaches a steady simmer with small bubbles, reduce heat to low so the pot barely simmers. Cover tightly with the lid.
Simmer undisturbed
Cook undisturbed for 15 minutes. Do not lift the lid or stir during this time, as steam is what finishes cooking the rice evenly.
Turn off heat and steam
After 15 minutes, turn off the heat but keep the lid on. Let the rice steam for an additional 10 minutes. This resting period finishes the cooking and firms the grains.
Fluff and serve
Remove the lid, fluff the rice gently with a fork to separate the grains. Taste and adjust seasoning if needed. If desired, sprinkle 2 teaspoons chopped cilantro or scallion over the top and serve with lime wedges.