Jasmine Steamed Rice Recipe
Make Jasmine Steamed 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
Finish (optional)
Method
Rinse and drain
- 1
Measure 2 cups jasmine rice into a fine-mesh strainer. Rinse under cold running water while gently rubbing the grains with your fingers until the water runs almost clear (about 30–60 seconds). This removes excess surface starch for separate, fluffy grains. Drain thoroughly for 1–2 minutes.
Cook rice
- 2
Stovetop absorption method
Transfer the drained rice to a medium saucepan with a tight-fitting lid. Add 2 1/4 cups cold water and 1 teaspoon salt. If using, add 1 tablespoon butter or oil. Stir once to combine. Bring to a gentle boil over medium-high heat, uncovered. As soon as it boils, reduce heat to the lowest simmer so the pot barely bubbles. Cover tightly and cook undisturbed for 15 minutes.
- 3
After 15 minutes, turn off the heat but keep the lid on. Let the rice steam in the covered pot for an additional 10 minutes—do not lift the lid. This resting period finishes the rice evenly and yields tender, separate grains.
Fluff and finish
- 4
Remove the lid. Use a fork to gently fluff the rice, lifting and separating the grains. If using, sprinkle 2 tablespoons chopped cilantro or sliced scallion and 1 teaspoon toasted sesame seeds over the rice and gently fold to combine. Taste and adjust seasoning, adding a pinch more salt if needed.
- 5
Transfer to a warm serving dish and serve immediately as a side order.
