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Ingredients
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Rice
Optional finishing (V)
Method
Rice
- 1
Rinse the rice
Place the jasmine rice in a large bowl. Add cold water to cover the rice by about 1–2 inches. Swirl the rice with your hand for 20–30 seconds to release surface starch. Pour off the cloudy water and repeat rinsing 2–3 times until the water runs mostly clear.
- 2
Soak (optional but recommended)
After the final rinse, cover the rice with fresh cold water and let it soak for 20–30 minutes at room temperature. This helps the grains cook more evenly and yields a better texture. Drain thoroughly in a fine-mesh sieve for 1–2 minutes.
- 3
Combine rice and water
Transfer the drained rice to a medium saucepan with a tight-fitting lid. Add 2 1/4 cups water and 1 teaspoon salt. Gently stir once to distribute the salt; avoid vigorous stirring which can break the grains.
- 4
Bring to a simmer
Place the saucepan over medium-high heat and bring the water just to a boil, uncovered. Watch carefully to avoid boiling over.
- 5
Steam on low
When the water reaches a steady simmer with small bubbles, reduce the heat to the lowest setting so the pot barely simmers. Cover with the lid and cook undisturbed for 12–15 minutes, or until all the water is absorbed and the rice feels tender when tested with a fork. Do not lift the lid during this time.
- 6
Rest
Turn off the heat and keep the lid on. Let the rice rest, steaming in the closed pot, for 10 minutes. This allows the moisture to distribute and the grains to finish cooking.
- 7
Fluff
Remove the lid and use a fork to gently fluff the rice, separating the grains without mashing them. If using, stir in 1 tablespoon coconut oil or neutral oil to add sheen and prevent clumping.
Finish & garnish (optional)
- 8
Transfer the fluffed rice to a warm serving bowl. Sprinkle toasted sesame seeds and torn cilantro leaves over the top for aroma and a slight textural contrast. Serve immediately alongside Thai mains or as a plain steamed rice component.