Jasmine rice derives its name from the jasmine flower of the highland regions of Thailand.
Jasmine rice is a long-grain white rice indigenous to southeast Asia. Its aromatic properties, which are reminiscent of the jasmine flower, are best described as floral and perfume-like, with undertones of lavender. Cook jasmine rice in the same manner as other types of long grain white rice. Herbs that complement the flavor profile of jasmine rice include saffron, lavender and thyme.
Instructions
1. Place one cup of jasmine rice in a colander and rinse under cool running water until the water runs clear. Add the rice to the one-quart saucepot.
2. Add 1 1/2 cups of water to the saucepot. When preparing jasmine rice, use a rice-to-water ratio of one to 1.25. For instance, when preparing two cups of uncooked rice, use 2 1/2 cups of water. Add 1 1/4 tsp. of kosher salt to the pot. Place the lid on the saucepot.
3. Place the saucepot over high heat and bring to a boil. Reduce the heat to low and allow the rice to cook for 20 minutes.
4. Remove the pot from the heat and allow the rice to steam, covered, for five minutes.
5. Fluff the rice gently with a fork. Do not overwork the rice with the fork. This causes the rice to release starch that results in a gummy consistency. If not serving immediately, lay the rice out in one layer on a large plate and allow it to cool. Spreading the rice out permits it to cool rapidly and prevents its residual heat from overcooking it.
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