Freshly cooked Thai jasmine rice is a must for any Thai meal and it’s really easy to make!
In Japan, we love Japanese sticky rice and a lot of us can’t really accept any other type of rice, but I’m a firm believer that local dish is best eaten with local rice/bread. Besides, I’m a big fan of fragrant jasmine rice!
Cooking jasmine rice is super easy and comes out perfect every single time:)
Rinse 2 cups of jasmine rice with water. When we prepare Japanese rice, we wash the rice quite rigorously, changing water 4-5 times, but with jasmine rice, it should only be washed lightly or rinsed once so that the rice doesn’t break apart (jasmine rice is more fragile than Japanese rice) and retains its fragrance.
In a pot, add the same amount (2 cups) of water to jasmine rice. With Japanese rice, you would soak the rice with water for 30-60 min so that the rice gets moist and sticky, but with jasmine rice, soaking would make it too soft and soggy, so proceed immediately to cooking.
Start with medium to high heat (depending on the pot you are using – with a cast iron pot, use medium heat). Once the water comes to boil, close the lid and lower the heat to low. Cook for 10 min. After 10 min, stop the heat. Keep the lid on and let it steam for at least 10 min.
After steaming for 10 min…! Fluff up the rice and serve!
How to cook Thai jasmine rice
- 2 cups jasmine rice
- 2 cups water
- Rinse jasmine rice with water.
- In a pot, combine jasmine rice with an equal part water.
- Cook on medium to high heat until the water comes to boil. Cover with a lid and lower the heat to low.
- Cook for 10 min on low heat. Stop the heat and steam for 10 min with the lid on.