Boil jasmine rice in salted water for 20 minutes. If you pre-soak the rice in water for 2 hours, the cooking time is reduced to 10 minutes. Cook jasmine in a double boiler for 20-25 minutes. Cook jasmine rice in a slow cooker for 40 minutes.
How to cook jasmine rice
You will need – 1,5 cups of water for a glass of jasmine rice
How to cook jasmine rice in a saucepan
1. Sort the rice, discard the dark rice, wash.
2. In a thick-walled cooking container, preferably cast iron, pour water at the rate of 1,5 cups of water per cup of jasmine rice.
3. Put jasmine rice in a container with water, salt to taste, place on high heat.
4. Wait until it boils, reduce the heat until quiet, cook for 20 minutes without interfering, without opening the container, without adding water – you need to keep a maximum of steam in the saucepan.
5. After 20 minutes of cooking the rice, remove the saucepan from the burner, open the lid, gently beat the rice with a fork until it fluffs up, close the lid, set it aside for 5 minutes.
How to steam jasmine rice in a saucepan
1. Sort the rice, discard the dark rice, wash.
2. Place the jasmine rice in a metal mesh or muslin bag suitable for the diameter of the rice pot.
3. Pour a small amount of water into a saucepan – 300-350 milliliters.
4. Place the saucepan over moderate heat until it boils.
5. Reduce heat to low.
6. Place a metal mesh or muslin bag with rice in a saucepan with a little water, cover with a lid.
7. Keep a saucepan with rice on the burner for 20-25 minutes until it softens.
How to steam jasmine rice in a slow cooker
1. Sort the rice, discard the dark rice, wash.
2. Soak jasmine rice in cold water for several hours.
3. Rinse the soaked rice again, put in a multicooker basket-double boiler, if the holes in it are too large, cover the bottom with foil, make small holes in it with an awl or a needle.
4. Sprinkle salt on top of the rice to taste.
5. Pour water into the multicooker steamer basket, based on the calculation of three glasses of water for one – rice.
6. Close the multicooker bowl, turn on the “Steam cooking” mode for 40 minutes.
7. After the signal about the end of cooking, do not open the multicooker for another 5 minutes so that the rice is sweating.
Delicious facts
– Jasmine rice – aromatic long grain, white Thai rice.
– Jasmine rice grows only in a certain part of Thailand. Now all Thai jasmine rice for export and for domestic needs is produced by 5 million farmers in the northeast of the country. In the 1990s, the Thai authorities tried to expand the cultivation area of this rice variety, but the yield was much worse in quality.
– Jasmine rice got its name due to its aroma, which resembles the scent of white jasmine flower
– Jasmine rice is the main side dish in Thailand. It is prepared with hot spices and served with fish, meat, seafood, vegetables, or as an independent dish, seasoned with oyster or fish sauce. Thais also make sweet desserts from jasmine rice with coconut milk and fruits.
– To cook jasmine rice, use a minimum of water, since it should mostly not be boiled, but steamed. Therefore, when cooking jasmine rice in a saucepan, it is important to observe the proportions of water: for one glass of rice – one and a half glasses of liquid. Thai chefs put the washed rice in muslin bags, tie them up and hang them in a double boiler. Properly cooked jasmine rice is crumbly, soft and keeps its shape well.
– If you pre-soak jasmine rice in cold water for several hours, the cooking time will be reduced by 10 minutes for each gadget.
– The cost of jasmine rice is from 170 rubles / 1 kilogram (on average in Moscow as of June 2017).
– The calorie content of jasmine rice is 338 kcal / 100 grams.
– Shelf life of jasmine rice is 1 year.