Fluffy Jasmine Rice
Votes: 90
Time: 40 min.
Long-grain jasmine rice is a popular side dish in Southeast Asian dishes. It has a pleasant, slightly creamy flavor and pairs perfectly with chicken, vegetables, and seafood in sauces. To ensure beautifully fluffy rice on the stovetop, it's important to rinse it thoroughly in cold water to remove excess starch and maintain the correct rice-to-water ratio. Keep the lid on while cooking, and after it's done, let the rice sit covered for a few minutes before fluffing and serving.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups jasmine rice or other long-grain white rice
- 3 cups of cold water
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Recipes with similar ingredients: jasmine rice, long-grain rice
Cooking the dish according to the recipe:
- Rinse the rice in cold water to remove starch and impurities. Drain and place the rice in a heavy-bottomed saucepan with cold water. Bring the water to a boil, uncovered, over high heat.
- Stir, reduce heat to low, cover tightly, and simmer for 20 minutes. Remove the covered pan from the heat and let it sit, covered, for 10 minutes.
- Remove the lid and gently fluff the rice with a fork or rice paddle. Serve hot.
Exit: 5 tbsp.
Author of the recipe - Mary Sue Milliken and Susan Feniger are American chefs, restaurateurs, and cookbook authors.
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