Cooking Jasmine Rice

Begin by washing the rice in cold water. Use your fingers to sift through and press the grains of rice together with your hand (as if the rice were a stress ball), the water will start to turn white and starchy. Discard this water and repeat the process 2 or 3 times.

Once the water is somewhat clear again, the ratio is 1.5 cups of water to every 1 cup of rice. You can also measure this by covering the rice with water and using your index finger.

Make sure the rice is even and level in the pot. Cover with water. Poke your index finger into the pot and see that the water level reaches from the top of the rice, to the first knuckle of your index finger (the one closest to the fingernail). In the picture below, I have used a clear glass to demonstrate this.

Place the pot on the stove and cover with the lid. Bring the water to the boil and then turn the heat down to the lowest temperature. Keep the lid on the whole time. After 20 minutes, the rice will be cooked and should have absorbed the water, remove the lid to release the excess steam and then cover once more with the lid. Allow the rice to stand for 5-10 minutes before serving.

If Jasmine rice isn’t up your alley, you could use brown rice, wild rice or quinoa is also a great substitute.

Ingredients -

• 2 cups jasmine rice

• tap water

• suitable pot & lid