Jasmine rice is a lovely, subtly perfumed rice used across South East Asia and is strongly associated with Thai food. Also known as sticky rice
Ingredients
- 1 measure Jasmine rice
- 1¼ measure water
Instructions
- Put water and rice in saucepan, bring to simmer on high heat as fast as you can. You want the whole surface to be rippling, the edges bubbling and white foam;
- Turn heat down and cover, cook 12 minutes. Do not lift lid!
- Stand 10 minutes to let the rice finish cooking. If you skip this, the grains are wet and slightly hard in the middle;
- Fluff! Use a rubber spatula or rice paddle – this stops the grains breaking (Jasmine rice is softer than most white rices).
Notes
Instructions originally found here