Steamed jasmine rice

Plan a week with East and South East Asian dishes

Let's cook

1. Put the rice in a sieve and rinse it under the cold tap, swirling it with your hand, for about 1 minute until the water running out is almost clear. This washes off loose starch, which is what makes rice sticky and clumpy. Shake off as much water as you can.
2. Tip the rice into a medium pan with a tight lid. Pour in 420ml cold water and add the salt, if using. Bring it to the boil on a high heat, uncovered.
3. As soon as it boils, give it one stir, put the lid on and turn the heat down as low as it goes. Cook for 12 minutes. Do not lift the lid: the steam inside is what cooks the rice.
4. Take the pan off the heat and leave it to rest, lid still on, for 10 minutes. The grains finish softening in the trapped steam.
5. Lift the lid and loosen the rice gently with a fork, lifting from the bottom, so the grains separate. Serve straight away.

Tips

• For neat restaurant domes, pack the rice into a small bowl or cup, then turn it out onto the plate.
• If the rice is still a little firm after resting, sprinkle over 2 tablespoons of water, cover and leave for 5 minutes more.
• To keep leftover rice, spread it on a tray to cool quickly, cover and put it in the fridge within 1 hour. Eat it within 1 day and reheat it only once, until steaming hot all the way through.

Swaps

• Coconut rice: use 200ml coconut milk and 220ml water in place of the 420ml water.
• Brown jasmine rice: use 550ml water and cook for 25 minutes before resting.
• More fragrance: add a slice of ginger or a bruised stick of lemongrass to the water and take it out before serving.

More in the East Asian meal plan

Our own recipe. The photograph is AI-generated.