Stovetop Thai Jasmine Rice
Recipe GLPRa5c1904a7f6016
A fragrant and delicate Thai jasmine rice cooked using the simple absorption method on the stovetop. This aromatic rice is the perfect accompaniment to any Thai curry or stir-fry dish. The gentle heat allows the rice to absorb all the water while developing a tender, fluffy texture with each grain remaining separate.
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Ingredients
1 cup Thai jasmine rice
1¼ cups Water
Directions
Rinse the jasmine rice under cool running water in a fine-mesh strainer, gently rubbing the grains with your fingers for about 30 seconds to remove excess starch. Drain well and set aside.
Pour the water into a medium saucepan and bring it to a boil over medium-high heat.
Add the rinsed jasmine rice to the boiling water and stir gently once to distribute it evenly.
Return to a boil, then immediately reduce the heat to low and cover the saucepan with a tight-fitting lid.
Simmer gently for 15-18 minutes, until all the water has been absorbed and steam holes appear on the surface of the rice. Do not lift the lid during cooking.
Remove the saucepan from heat and let it rest, covered, for 5 minutes. This allows the rice to finish cooking and firm up gently.
Fluff the rice gently with a fork, breaking up any clumps, and serve immediately while hot.
