Ingredients
Equipment
Method
Instructions
- Place a medium-sized pot on the counter and add 1 cup jasmine rice (unrinsed), 1 3/4 cups water, 1/2 teaspoon salt, and 1 tablespoon unsalted butter. Stir once to combine.
- Set the pot on the stove and turn the heat to high. Bring the contents to a boil, watching so it does not boil over.
- As soon as it reaches a boil, reduce the heat to low to maintain a gentle simmer and cover the pot with a tight-fitting lid.
- Let the rice cook, covered, without lifting the lid, for 15 minutes.
- After 15 minutes, turn off the heat and keep the pot covered. Let the rice rest for 5 minutes.
- Remove the lid, fluff the rice gently with a fork to separate the grains, and serve.
Notes
For best results, use a heavy-bottomed pot to prevent the rice from burning.
If you prefer a less sticky texture, rinse the rice under cold water until the water runs clear before cooking.
Feel free to adjust the salt according to your taste preferences or dietary needs.
This recipe is easily scalable. Just maintain the same water-to-rice ratio for larger quantities.
Leftover Jasmine Rice can be stored in an airtight container in the refrigerator for up to5 days. Reheat with a sprinkle of water to retain moisture.
For an aromatic twist, add a bay leaf or a cinnamon stick to the water before boiling.
If you prefer a less sticky texture, rinse the rice under cold water until the water runs clear before cooking.
Feel free to adjust the salt according to your taste preferences or dietary needs.
This recipe is easily scalable. Just maintain the same water-to-rice ratio for larger quantities.
Leftover Jasmine Rice can be stored in an airtight container in the refrigerator for up to5 days. Reheat with a sprinkle of water to retain moisture.
For an aromatic twist, add a bay leaf or a cinnamon stick to the water before boiling.