Some time ago, I bought a five pound bag of jasmine rice. It’s taken me over half of that bag to finally get my technique down so that the rice doesn’t come out gooey or undercooked. I have a feeling this is very specific to my location, altitude and ambient humidity, and that these rules will change if you are anywhere besides the north side of Chicago in springtime.
With that being said, here you go, in case you were wondering how to cook that rice for the delicious meal you’re making tonight:
The Rice Rules.
- Measure one cup of rice and put into a thick-bottomed pan (this needs to be a thick metal pan to disperse the heat, not something thin and cheap–otherwise the rice will burn on the bottom).
- Cover with just under two cups of cold water. Turn the heat on high.
- When the water has come to a full boil, turn the heat as low as it will go and cover with a tight-fitting lid. Put 13.5 minutes on a timer.
- DO NOT UNCOVER. The steam is what cooks the rice–as soon as you lift up that lid, all the steam and its cooking power are released.
- When the timer goes off, turn the heat off and move the pan off the heat. Don’t uncover it yet! Let sit for 5 minutes with the lid on.
- After five minutes, remove the lid and fluff with a fork. If you won’t be eating all of the rice right away, loosely cover–you don’t want the steam to be completely captured or the rice will keep cooking and get mushy, but you also don’t want to leave it completely uncovered or it will dry out.
I did a lot of research into this rice-cooking technique and tried lots of different things–adding the rice after the water boiled, washing it first, not washing it, etc etc. After much experimentation, this is the method that gives me the best result. Try it for yourself, but be aware that it might not come out perfect the first time. Learning is all about trying and failing every once in a while.