Jasmine rice is commonly served as an accompaniment to Thai dishes.
Jasmine rice, sometimes referred to as Thai fragrant rice because of its rich aroma, is a medium-grain, fine rice that is commonly found in Thai cooking, and less commonly in Chinese and Vietnamese food. Jasmine rice tends to stick together more than other varieties like Basmati rice from India or Koshihikari rice from Japan. Jasmine rice is commonly used in Thai curries and as an accompaniment to meat and vegetable dishes. However, its flavor balances well with a wide variety of foods, and it can easily be prepared and served alongside many different meals.
Instructions
1. Place the rice in a 3-quart saucepan. Run cold, clean water from the faucet over the rice, filling the saucepan about halfway with cold water.
2. Allow the rice to sit for 30 seconds before pouring the dirty water into a small sieve, which will catch the rice. Rinse the rice two more times, returning it to your 3-quart saucepan after the final rinse.
3. Measure 3 cups of clean, cold water in a measuring cup. Add the water to the saucepan with the Jasmine rice.
4. Cover the saucepan with the lid and place it on the stove over medium high heat until boiling, about 5 to 7 minutes.
5. Reduce the heat to low once the water is boiling and stir the rice once with a wooden spoon. Cover the rice with the lid and allow it to simmer for 10 minutes or until the water has fully evaporated.
6. Turn the burner off and remove the rice from heat. Allow the rice to rest for 5 minutes without removing the lid.
7. Transfer the rice to a serving or storage bowl to stop the cooking process. Serve the rice warm or at room temperature.
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