Perfectly steamed jasmine rice is no easy feat. Each culture cooks their rice differently, then follow with individual preferences and then you have the ability to have perfectly jasmine rice recipe.
The origin of jasmine rice started in Thailand but Vietnam start growing jasmine rice in the Mekong Delta around the 18th century. The perfect climate of Southeast Asian make many areas perfect to grow jasmine rice which is why it is grown in almost every region of Vietnam from the northern area of Sa Pa to the southern Mekong Delta.
A Few Different Types of Rice
There are many types of rice around that world and it can be confusing to keep track of. Every so often a new varietal of rice becomes main stream and shortly after, it’s forgotten.
Black rice, the forbidden rice, falls into this category. With its complex profile of antioxidants, high fiber and nutrients, this was the rice of choice for the healthy eaters.
In most of Southeast Asia, jasmine rice is supreme; in Korea and Japan, short grain rice is mainly used; and let’s not forget about its sticky cousin, glutinous rice aka sticky rice.
Perfecting Steamed Jasmine Rice
You’re probably wondering, “how hard could this be, it’s two ingredients”. That’s where the simplicity stops. Below are some tips to make the perfect steamed jasmine rice.
- There are only two ingredients, JUST TWO. There is NO salt added and here’s why. Asian cuisine uses other ingredients to add that salt or umami flavor, there is no need to add salt when making jasmine rice.
- Asians DON’T use measure cups, THEY USE THEIR INDEX FINGER. True story!
- Unless you want a headache cleaning the pot after making the steamed rice, use a non-stick pot. I will say that there are certain dishes in Vietnam where the rice is cooking in a clay pot but it never sticks to the clay pot. There is a reason why rice cookers are non-stick.
- If you are using a rice cooker, use a 1:1 ratio. Why? Because rice cookers have tighter seals that traditional pot with a lid, so less water is needed as the steam is better contained in the rice cooker.
- Don’t believe the misconception that you can’t pre-soak your rice. You absolutely can but if you do, reduce the ration to 1 cup of soaked rice to 3/4 cup of water.
- When using a rice cooker, use a 1 : 1 ratio.
- The more you rinse the rice, the less sticky it will be when cooked but you’ll never get the water completely clear when rinsing the rice.
- After rinsing, add hot water when cooking the rice so that it comes to a boil faster.
With all these pro tips, ready to make perfect steamed jasmine rice??
Perfect Jasmine Rice
- 2 cups jasmine rice
- 2 cups hot water from tap
- If you are using an electric stove, pre-heat stove to medium-high. If you are using gas, you can wait until you're ready to cook the rice and then turn on the burner to med-high.
- Rinse the jasmine rice by running under the tap and rigorously agitate using your hand.
- Repeat 3-4 times. The water will not be clear but will be considerably more clear.
- Add to a non-stick sauce pot along with 2 cups of hot water and cover
- Bring to a boil and boil for two minutes.
- After two minutes, drop the heat to low/simmer and simmer for 13 minutes.
- After 13 minutes, remove from heat and let sit for 3 minutes and then fluff with a fork or chopsticks.
- Serve immediately.