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The perfect way to cook jasmine rice

Hi fellow chow lovers!

I just can't seem to perfect my jasmine rice. Does anyone have any tips for me? Recipes they care to share? Or websites that they have used for instruction.

I know it seems silly. Can;t get it to stop being a little too crunchy or too moist. Grrr.

-Kat

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  1. It's not silly at all! I get out the Cooks Illustrated recipe for white rice every time I cook it, which isn't often. I'm a relatively good cook, but rice is a stumper for me, too. It's on their website, as well as their awesome Cooks Illustrated Cookbook. The cookbook is written in a similar fashion to their magazine. Good for explaining why a recipe works. Good luck!

    1. I'm not sure your climate or altitude, but I live in Southern California, and I've always found that a 1:1.5 rice:water ratio, partially covered and brought to a boil over medium high heat, then totally covered and simmered over medium low heat until all the water has been absorbed for 3 or 4 minutes, then fluffed, works well for me. Not crunchy or mushy, and individual grains intact.

      6 Replies
      1. re: inaplasticcup

        really Ina, 3-4 minutes? i do it for about 15 minutes! i do the same, except 1-1/3 cups of water to 1 cup of rice.... boil, partially covered, then totally cover on low heat.... is it just that i'm doing it at a lower temp than you are for the last bit?

        1. re: mariacarmen

          I think my phrasing might have left something to be desired. What I meant is that I keep it on the heat for 3 or 4 minutes AFTER all the liquid has been completely absorbed (which probably takes 15 mins or so), not that it takes 3 to 4 minutes for the liquid to be absorbed. Is that how you were reading it? :)

          But for me, that 3 to 4 minutes of what I call setting time is crucial to the water being thoroughly absorbed so the exterior of the grains isn't gloppy. But too much more than that before fluffing, and I find the rice begins to clump and compact.

          1. re: inaplasticcup

            oh ok, yes, i did read it that way. yep, i do the same thing. thanks.

            1. re: inaplasticcup

              I do the same thing, often placing a paper towel or tea towel between the lid and pot for that last few minutes to absorb excess moisture.

          2. re: inaplasticcup

            Instead of letting the rice simmer, I put it in the oven at 400 degrees for 15min

            1. re: cheesecake17

              Brilliant solution, even at 300°ƒ, or 'braising temp.'

          3. I use brown jasmine rice, which takes 40 minutes to cook. I used to just bring the water to a boil, then lower heat and simmer covered, 2:1 water:eice ratio. But recently I tried the pasta method, boiling the rice in copious amounts of water till almost done, then draining into a strainer and returning to the covered pot, off-heat, for another 10-15 min while the remaining water absorbs.
            I like those results better - separate grains and never mushy.

            1 Reply
            1. re: greygarious

              +1 - the pasta method works great!

            2. I started using a rice cooker a couple of years ago; changed my (rice cooking) life. The rice seems to come out well every time, even better when it finishes up 10 or more minutes before the rest of the meal is ready, and it sits warming in its little pot for the rest of the time. The best part is that I no longer have to watch it while it cooks, hoping to get to the right boil point then lowering the temp in time before it boils over.

              1. This is my go-to method now for Jasmine rice and I have never been disappointed.
                http://thaifoodandtravel.com/recipes/...

                1 Reply
                1. re: Mama_B

                  I agree, but it's such a PITA, I usually just resort to the old rice cooker. With new crop rice that hasn't started turning opaque, I use a bit less water than the line in the pan calls for. Apart from tending to get a little (very slightly) mushy on the bottom, it works well enough for every day.