Servings: 4
How to Cook Jasmine Rice Recipe
*This recipe yields 3 to 4 cups with the stovetop and slow cooker methods; 5 to 6 cups with the Instant Pot method.My preferred methods for cooking rice are the Instant Pot and stovetop cooking methods. Cooking rice in the slow cooker is fine, but the rice loses some of its chewiness.
Ingredients
Stovetop Method
- 1 cup (195g) jasmine rice
- 1 1/4 cups (235ml) water
Instructions
- Pour the rice inside a medium bowl and cover the rice with several inches of water. Use your hands to swirl the rice around several times and drain the water. Repeat this process once or twice. Drain the water completely. You can also rinse the rice in a fine mesh strainer under running water, for about 10 seconds. Let the rice drain completely.
- In a medium saucepan, add the rinsed rice and 1 1/4 cups of water to the saucepan. Bring the water to boil, uncovered, over medium-high heat. Then, reduce the heat to low, cover the saucepan with the lid, and cook the rice for another 12 to 13 minutes. The water should be completely absorbed at this stage (you can lift the lid to check).
- Turn off the heat and leave the saucepan on the stove, covered. Let the rice sit and steam for 15 to 20 minutes (I prefer 20 minutes). This resting period is important for the rice to absorb additional moisture, so you don’t end up with overly wet rice. Don’t lift the lid during this resting period.
- Uncover the rice and fluff it with a fork or a rice spatula. Serve the rice with your favorite side dishes. I like serving it with my Chinese smashed cucumber salad, teriyaki tofu, or spicy tofu with creamy coconut sauce.
Notes
- If you like softer rice, use 1 1/3 cups of water to cook the jasmine rice on the stovetop.
- Scaling Up Recipe (Stovetop): You can double or triple the recipe using the same ration (for 2 cups of rice, use 2 ½ cups of water; for 3 cups, use 3 3/4 cups). You should use a larger saucepan or a small pot if you are cooking larger quantities of rice.
- Instant Pot Method (yields about 5 cups cooked rice): Rinse 1 ½ cups of rice and transfer it to the Instant Pot, along with 1 3/4 cups of water. (1 cup of raw rice is too little for the IP method.) Fasten the lid and press the "Rice" button on the Instant Pot. This will set the Instant Pot to cook on low for 12 minutes. Once the rice has finished cooking, let it rest for 15 to 20 minutes before opening the lid to serve the rice. The pressure should have released automatically by then. If not, manually release any residual pressure before opening the lid.
- Rice Cooker Method (yields about 5 cups): Rinse 1 ½ cups of rice and transfer it to the rice cooker, along with 1 3/4 cups of water. Close the lid, select the white rice program (if your rice cooker can cook different varieties), and hit start. Once the cooking program finishes, rice cookers usually switch to the “keep warm” mode. I like to let the rice sit for at least 15 minutes before serving.
- Slow Cooker Method (yields about 3 cups): Coat the slow cooker with cooking spray. This prevents the rice from sticking to the bottom of the pot. Rinse 1 cup of jasmine rice and transfer it to the slow cooker, along with 1 1/4 of water. Set the slow cooker on low and let it cook for about 1 hour and 30 minutes. To ensure that the rice cooks evenly, I like to give the rice a quick stir after an hour. Check the rice to make sure it is tender. If you find some grains are a bit tough on the top, you can drizzle a small splash of water on top and flip all the rice over. Let it cook for another 20 minutes or so before serving. I should note that the rice loses some of its chewiness with this cooking method.
Nutrition
Serving: 0.75cup cooked rice | Calories: 160kcal | Carbohydrates: 36g | Protein: 3g | Fiber: 1g
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