Rice is the perfect side dish and vessel for so many things. Whether its a base for a Korean chicken rice bowl, or the base for homemade fried rice, rice is a staple. Making perfect rice every time does not need to be rocket science, and nor does it need to be complicated. Consider mushy, gummy rice a thing of the past. Once you master this perfect jasmine rice method, you will never need to turn to minute rice again - I promise!
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Why You'll Love This Recipe
- It is the perfect side dish! Plain rice is extremely versatile, especially when you are making a saucy main. This rice is always a good idea.
- It is foolproof! While this rice does have an extra step involved, it comes out perfect every time.
- The rice is not mushy! Have you ever made a side of plain rice, and it came out gummy and mushy? Don't worry - I have too. This rice is anything but that.
Ingredients
Jasmine rice: Jasmine rice is considered a long grain rice. It is a fragrant rice, that has a fantastic aroma when cooked. Jasmine rice is inherently softer than other varieties, so it does not require as much water as others.
Salted butter: Butter is not commonly used when making rice, but I find that toasting the rice in butter adds a nice nutty flavour. Toasting the rice also helps it maintain its texture. You can alternatively use olive oil to toast the rice if you wish.
Instructions
- Rinse the rice: Using a strainer, rinse the rice in cold water until the water runs clear. This helps with not only removing the extra starch off of the rice, but also cleans the rice. Rice happens to be very dirty, in case you didn't know!
- Brown the rice: In a skillet over medium-low heat, brown the rice in the salted butter until each rice grain is lightly golden brown.
- Top with water: Add the water to the skillet, and cover with a lid. Lower the heat to low, and cook until the water is absorbed and the rice looks photo number 3, above.
- Fluff with a fork: Using a fork, fluff the rice to separate the grains of rice. Enjoy your perfect jasmine rice!
Expert Tip
Make extra rice! The best fried rice always uses day old rice. Make extra when you're making a batch as a side, to work as a second weeknight dinner the next day!
Recipe FAQs
Rinsing your rice is one of the keys to ensuring your rice is not sticky. In addition, using the right ratios of water to rice are important. If your rice is mushy or sticky, it is likely because there was too much water.
Rice keeps well in the fridge for 3-4 days, in an airtight container.
Yes, you can! Once again, always in an airtight container. Frozen rice will last for 1-2 months in the freezer.
The perfect ration for cooking jasmine rice is 1 ½ cups liquid to every cup of rice. While many recipes call for a 2:1 ratio, 1 ½ generally works better for ensuring distinct grains.
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Perfect Jasmine Rice
Ingredients
- 2 cups Jasmine rice
- 1 tbsp Salted butter
- 3 cups Water
Instructions
- Rinse the rice: Using a strainer, rinse the rice in cold water until the water runs clear.
- Brown the rice: In a skillet over medium-low heat, brown the rice in the salted butter until each rice grain is lightly golden brown.
- Top with water: Add the water to the skillet, and cover with a lid. Lower the heat to low, and cook until the water is absorbed.
- Fluff with a fork: Using a fork, fluff the rice to separate the grains of rice. Enjoy your perfect jasmine rice!
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