Jasmine Rice Recipe
Make Jasmine Rice Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rice
Finishing (optional)
Method
Rice
Rinse
Place 2 cups jasmine rice in a fine-mesh sieve or bowl. Rinse under cool running water, swishing grains with your hand, until the water runs nearly clear (about 30–60 seconds). Drain well. Rinsing removes excess surface starch and prevents gummy rice.
Combine
In a medium saucepan with a tight-fitting lid, combine the rinsed rice, 2 1/4 cups water, and 1 teaspoon kosher salt. Let the rice sit in the water for 10 minutes at room temperature if time allows (this helps even hydration), then bring to a boil over medium-high heat.
Simmer
Once the water reaches a gentle boil, give the rice a quick stir to loosen, reduce heat to low so the liquid is at a bare simmer, cover the pan with the lid, and cook undisturbed for 15 minutes. Do not lift the lid while cooking.
Steam
After 15 minutes, turn off the heat but keep the lid on. Let the rice steam and finish cooking for an additional 10 minutes. This resting step finishes absorption and firms the texture.
Fluff
Remove the lid. Using a fork, gently fluff the rice to separate the grains.
Finishing (optional)
If using finishing ingredients, return the warm rice to low heat for 20–30 seconds or keep off heat. Add 1 tablespoon unsalted butter and stir until melted and evenly distributed.
Stir in 2 tablespoons chopped fresh cilantro, 1 teaspoon lime zest, and 1/2 teaspoon toasted sesame oil to taste. Adjust salt if necessary. Serve immediately.