Cook Jasmine Rice On the Stove, Three Ways

Method14 steps

1. 1

   Step 1: Choose ONE route for the whole rice batch: saucepan in steps 2–5, strainer in steps 6–9, or steamer basket in steps 10–14. Briefly rinse the 1½ cups uncooked jasmine rice if you wish or its package recommends it, then drain; do not soak. If not rinsing, keep the dry rice ready.

   Uses 1½ cups uncooked jasmine rice (about 330 g) · Drinking water, enough to briefly rinse the rice if desired

2. 2

   Step 2: SAUCEPAN route only: put all the prepared rice from step 1 into a thick-bottomed saucepan. Add cold cooking water until it sits about 2 cm above the level of the rice. The depth is a guide, not a precise water volume.

   Uses The whole rice batch, drained if rinsed · Water, as needed for the chosen cooking method

3. 3

   Step 3: Cook the saucepan from step 2 UNCOVERED over medium heat until the water falls to the rice level and small bubbling holes appear in the rice.

   Uses rice and water in the saucepan

4. 4

   Step 4: Reduce the saucepan from step 3 to the lowest heat and immediately cover with a well-fitting lid. Leave to cook gently for 10 minutes; for the author’s firmer-rice variation, extend this covered phase to 12 minutes.

   Cook covered saucepan rice · 10 minUses saucepan rice at reduced water level

5. 5

   Step 5: Remove the covered saucepan from step 4 from the heat and rest for 5 minutes without lifting the lid. Fluff the rice with a rice paddle and serve. Stop here for this route. Refrigerate leftovers promptly in shallow containers within 2 hours; keep up to 3 days refrigerated or freeze airtight for up to 3 months. Thaw frozen rice in the fridge and reheat to 74°C before serving.

   Rest saucepan rice · 5 minUses covered cooked saucepan rice

6. 6

   Step 6: STRAINER route only: skip steps 2–5. Bring ample cooking water to a full boil in a saucepan, add all the prepared rice from step 1 and parboil over medium heat for 4 minutes. Drain through a heatproof fine-mesh strainer, discarding the parboiling water. For softer rice, the author allows 5 minutes instead of 4.

   Parboil strainer rice · 4 minUses The whole rice batch, drained if rinsed · Water, as needed for the chosen cooking method

7. 7

   Step 7: Add fresh cooking water to the empty saucepan and bring it to a full boil. Suspend the strainer of drained rice from step 6 above the water without touching it. Use enough water to sustain steaming without boiling dry, and poke a few holes in the rice to let steam pass.

   Uses Drained parboiled rice in the strainer · Water, as needed for the chosen cooking method

8. 8

   Step 8: Cover the suspended strainer and saucepan from step 7 and steam for 10 minutes. For softer rice, extend this steaming phase to 12 minutes instead.

   Steam strainer rice · 10 minUses strainer rice above fresh boiling water

9. 9

   Step 9: Remove the covered strainer setup from step 8 from the heat and let the rice rest, covered, for 5 minutes. Fluff and serve. Stop here; promptly refrigerate leftovers in shallow containers within 2 hours, keep up to 3 days refrigerated or freeze airtight for up to 3 months. Thaw in the fridge and reheat to 74°C.

   Rest strainer rice · 5 minUses Covered rice strainer above its steaming saucepan

10. 10

    Step 10: STEAMER-BASKET route only: skip steps 2–9. Bring ample cooking water to a full boil in a wok or pot. Add all the prepared rice from step 1, parboil over medium heat for 4 minutes, then drain well and discard that water. For softer rice, the author allows 5 minutes instead of 4.

    Parboil basket rice · 4 minUses The whole rice batch, drained if rinsed · Water, as needed for the chosen cooking method

11. 11

    Step 11: Line a steamer basket with a clean WET muslin cloth or tea towel. Spread the drained parboiled rice from step 10 evenly in the basket and poke a few holes for the steam.

    Uses Drained parboiled rice, separate from discarded water · Clean water, enough to dampen the steamer cloth

12. 12

    Step 12: Add fresh cooking water to the empty wok or pot and bring it to a full boil. Set the basket from step 11 over the water, without the water touching the rice, and cover. Keep enough water below to prevent the steamer from boiling dry.

    Uses lined basket of parboiled rice · Water, as needed for the chosen cooking method

13. 13

    Step 13: Steam the covered basket from step 12 over medium heat for 10 minutes. For softer rice, the author permits a 12-minute steaming phase instead.

    Steam basket rice · 10 minUses covered rice basket above boiling water

14. 14

    Step 14: Turn off the heat under the basket from step 13 and leave covered for a further 5 minutes. Fluff and serve. Stop here; refrigerate leftovers promptly in shallow containers within 2 hours, keep up to 3 days refrigerated or freeze airtight for up to 3 months. Thaw in the fridge and reheat to 74°C.

    Rest basket rice · 5 minUses Covered rice basket above its steaming pot