- 2 cups jasmine rice
- 3 1/2 cups water
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Combine the rice and water in a heavy covered pan. Bring to a boil over medium heat; when water comes sputtering out around the lid, reduce the heat as low as it will go and cook 16 minutes. Lift the lid and check the rice; there should be no water showing around the edges, and you should see several small holes in the top surface. Loosen the rice with a wooden spoon or rice paddle, replace the cover, and let stand 5 minutes before serving.
Makes 4 1/2 cups
Good to know
My favorite everyday white rice is Thai jasmine, a long-grain variety with a subtle, slightly nutty fragrance that is not anywhere near as flowery as the name would suggest. It’s now almost as easy to find as domestic long-grain rice, although you may have to buy it in 10-pound or larger bags.
1. Experiment to find the amount of water that makes rice of the texture you like in the pot you use. The proportions here suit my pot, which is heavy aluminum and almost as deep as it is wide, and my family's taste for rice on the sticky side. Use up to 1/2 cup less water if you prefer your rice firmer and more separate.
2. I don't wash my rice. Go ahead and wash yours if you like.
The Microbrew Lover’s Cookbook
From The Microbrew Lover’s Cookbook, Copyright © 2002 by Jay Harlow. Used by arrangement with Jay Harlow.
Photo: Justin Sullivan/Getty Images