Jasmine Rice
Jasmine Rice

Jasmine Rice

May 17, 2016

Of all the rice I've tasted, jasmine rice is the undisputed jewel among them all. It has a wonderful nutty flavor & is one of my favorite side dishes. It cooks up perfectly every time... give it a try, you won't be disappointed!

Serves: 3


1 3/4 cups water

1/2 tsp kosher or sea salt

1 Tblsp butter

1 cup Jasmine rice


1 Add water, salt & butter to a 2 quart pot & bring to a boil over high heat.

2 Meantime, put rice in a fine mesh colander & rinse well under room temperature water.

3 As soon as the water starts to boil, reduce heat to warm & stir in the rice.

4 After 15 seconds, cover & cook for 15 minutes or until all water is absorbed & rice is tender. You may need to quickly open & close the lid once or twice, right after covering it, to make sure the pot doesn't boil over.

5 Remove from heat & let sit 5 minutes. Fluff with a fork & serve.

Jasmine Rice

Tips & Suggestions

1 You can purchase Jasmine Rice in most supermarkets. It's expensive if you buy it in boxed form. If you decide you love it, you can buy it in inexpensive 5 lb or larger bags. They even stock it at Walmart!

2 Jasmine rice freezes beautifully. I usually freeze it in airtight containers, in 1 cup increments. I've had it in the freezer for several months & it will still reheat perfectly.

3 Best reheating procedure; defrost rice & place in a glass bowl. Cover with a damp paper towel. Microwave on "Beverage" setting (if you have one on your microwave) & the quantity would be 1. Check to see if it's hot. If not, repeat procedure, fluff with a fork & serve. Note: all microwaves are different, so you'll just have to find your way with your own microwave.

4 Alternate reheating method; defrost rice & place in a small pot. Evenly drizzle 1 or 2 tsp of water over it. Cover & heat on the lowest setting, gently stirring occasionally, till heated & serve. Don't allow it to stick to the bottom of the pot & don't cook too long or it will get mushy.


Leave a Reply

Your email address will not be published. Required fields are marked *