It always worked. When it comes to jasmine rice water ratio, it’s important to know that this is softer rice, and so it needs less … This field is for validation purposes and should be left unchanged. Once again, with brown rice, this is a ‘must’ in my eyes. I use Mahatma brand Jasmine rice and get good results with it. Cream Of Mushroom Soup (GF, Vegan optional), How to Make Green Tea (with no bitterness! This post may contain affiliate links. Cover the pan and let the rice absorb the water off of the heat. The first time I’ve actually cooked the rice and NOT had hard bits in it. 1-2 minutes is usually enough, depending on whether the rice is frozen or from the fridge. It’s absolutely perfect! Yes, it’s preferable to wash the rice and yes, maybe it should soak but the person posting this recipe is trying to inform people. It looks better, tastes better, and is more hygienic…. Your amazing!! Hey, as far as i know, they recomend rinsing the rice also because rice has in most cases a lot af arsenic in it. Privacy Policy. However, it was absolutely perfect and DELICIOUS!!! I always rinse rice and drop into boiling water wait for it to come back to boil, stir ONCE put on tight lid and leave well alone for 15 mins. While you can use a rice cooker, this stovetop method is convenient to use anywhere. I made this dish using good quality chicken sausages and it was really delicious. After reading the mixed reviews for this recipe, I just HAD to see for myself how good or bad it was. Hi Jen. Years ago I used to eat African rice dishes that used jasmine rice when I dated an African man. I’d suggest cooking it as you have, tasting it to test for doneness and, assuming you’re getting that hard core, I’d add a few more tablespoons of water to the pot, cover it and either put it over very low heat, or just let sit on the stove off the heat for another 1 – 3 minutes. Too many times have I followed package instructions or decided to ‘make it up as I go along,’ and I’ve ended up with a sticky, stodgy mess. Had this with some orange chicken I made from scratch. Jenn, your recipes are always winners…thank you so much for sharing them! However, for white rice, it’s not critical, though it will allow the rice to begin absorbing water, thus reducing the cooking time. Thanks very much, I’ll be sharing this recipe on Christine. The ratio of water to rice really cooked a fluffy rice instead of sticky. While Jasmine rice is traditionally used with South East Asian cuisine, it works well in place of basmati, and I’ve been known to use it for Persian, Lebanese, Indian, and even British cuisine. Directions. Anyways, I just want to say that my rice came out PERFECTLY! My rice was terribly soggy, swimming in way too much water. So many fake reviews on this recipe it’s ridiculous. This is the first time I’ve made jasmine rice and I felt so proud of myself. The water won’t go 100% clear, but will be a lot clearer. Thank you! I had it as a side to what everyone seems to agree is Salmon Katsu. I used different types, uncle Bens converted rice, basmati rice, even no name and bulk rice from a supermarket or from a Chinese store … but I decided to try Thai Jasmine rice. I had always struggled making rice before on the stovetop & this recipe is my new go to – works every time. My mom might disown me if she found out I wasn’t washing the rice thoroughly. Hurrah! And yes, I’ll admit – sometimes you can follow package instructions and end up with okay results… but, more than often – it’s not ‘great.’ What I look for is rice that maintains the individual grains and is slightly chewy, ever so slightly sticky and, of course, fluffy and soft. Jenn- quick question- do you find when you let the rice sit for 10 mins that helps everything settle and the rice is perfect? Jasmine rice is also one of my favorites and this recipe helped me with making it the right way! You can use the same amount of rice, but check the rice package to see how much water you need to cook it in. Thanks once upon a chef! Once simmering, I set timer for 15 minutes. Thanks, Jenn! Wow, this is awesome, I have never cooked Jasmin rice before and you have given me all the reason to pick a packet of it during my next shopping. Thank you. How much water to rice? The trick to cooking perfect jasmine rice is using the correct ratio of water to rice and keeping an eye on the water level as it cooks. Typically, the instructions on the package call for 1-1/2 cups water for every 1 cup of rice. I adjusted the recipe the next time and it came out perfect. Way too much water. To the rest of the rice-eating world, Americans consistently make rice with too much water. It turned out absolutely perfect! If by soft you mean soggy. Return the water to a slight boil, then reduce the heat to very low, cover and let the rice cook for 25 minutes without lifting the lid. ), Berry Oatmeal Bowl (Basic Oatmeal Recipe), Healthy Banana Oat Pancake Pizza (Banana Crepes), Butternut Squash Pizza with Pesto (Vegan Pizza Crust), Sweet Potato Burger With Portobello Mushroom Bun, Low-Carb Cauliflower Gluten-Free Pizza Crust (Mini Pizzas). I’ve made this rice so many times – and it always comes out perfect. So I tried the 1.5 to 1 ratio. If your method is so perfect, why search this recipe? This recipe made a perfect jasmine rice and I added a touch more water because I wanted softer rice. First I want to thank you for this recipe because I have been searching for one that doesn’t give me mushy rice. Add the rice and a generous pinch of salt and stir well. Thank you for posting correct rice cooking directions! I followed this recipe and it came out too soggy for our taste. Hi there! This recipe worked out perfectly. The secret to cooking it perfectly is getting the right ratio of water to rice. Luckily, with some experimentation (and lots of rice cooking), I’ve now found a fool-proof method for perfectly cooked jasmine rice – best of all, with repeated success! For the first time in years I have found the perfect recipe. Thank you! Resulet! This is now my go to recipe for when I make Jasmine rice. And it sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath.