📝 About This Recipe
Hailing from the lush plains of Central Thailand, Jasmine rice is celebrated for its delicate floral aroma and soft, slightly sticky texture. This recipe ensures every grain is distinct and fluffy, providing the perfect canvas for spicy curries and savory stir-fries. Mastering the art of the rinse and the steam transforms a simple pantry staple into an aromatic centerpiece that elevates any meal.
🥗 Ingredients
The Rice Base
- 2 cups Jasmine Rice (long-grain Thai variety preferred)
- 2 1/2 cups Filtered Water (cold and fresh)
- 1/2 teaspoon Fine Sea Salt (optional, for seasoning)
- 1 teaspoon Neutral Oil (such as avocado or grapeseed, for shine)
Aromatic Infusions
- 1 piece Pandan Leaf (tied in a knot)
- 1 stalk Lemongrass (bruised and cut into 3-inch lengths)
- 2 slices Fresh Ginger (peeled)
- 1 piece Garlic Clove (smashed)
Finishing and Garnish
- 1 tablespoon Fresh Cilantro (finely chopped)
- 1 stalk Scallions (thinly sliced on the bias)
- 1 teaspoon Toasted Sesame Seeds (for texture)
- 1 tablespoon Fried Shallots (store-bought or homemade)
- 1 wedge Lime (for a bright finish)
- 1 tablespoon Coconut Milk (optional drizzle for richness)
👨🍳 Instructions
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1
Measure the jasmine rice accurately using a dry measuring cup and place it into a large mixing bowl or the inner pot of your rice cooker.
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2
Cover the rice with cold water and swirl it vigorously with your hand. The water will become cloudy with excess starch; drain this water carefully.
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3
Repeat the rinsing process 3 to 4 times until the water runs mostly clear. This step is crucial for preventing the rice from becoming gummy.
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4
Transfer the rinsed rice to a heavy-bottomed saucepan or Dutch oven if cooking on the stovetop. Ensure the rice is spread in an even layer.
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5
Add exactly 2.5 cups of filtered water. If you prefer a firmer grain, you can reduce the water by 2 tablespoons.
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6
Stir in the sea salt and the neutral oil. The oil helps keep the grains separate and adds a beautiful, professional sheen.
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7
Place the knotted pandan leaf, bruised lemongrass, ginger slices, and smashed garlic on top of the rice for an authentic aromatic profile.
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8
Bring the pot to a vigorous boil over medium-high heat, uncovered. Watch for large bubbles breaking the surface across the entire pot.
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9
Once boiling, turn the heat down to the lowest possible setting. Cover the pot with a very tight-fitting lid to trap all the steam.
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10
Simmer undisturbed for exactly 15 minutes. Do not lift the lid during this time, as the steam pressure is what cooks the rice evenly.
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11
After 15 minutes, remove the pot from the heat source. Keep the lid on and let the rice rest for an additional 10 minutes.
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12
Remove the lid and carefully discard the pandan leaf, lemongrass, ginger, and garlic using tongs.
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13
Using a rice paddle or a fork, gently fluff the rice from the bottom up to release any remaining steam and separate the grains.
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14
Transfer to a serving bowl and garnish with toasted sesame seeds, fried shallots, cilantro, and scallions.
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15
Serve immediately while steaming hot with a fresh squeeze of lime if desired.
💡 Chef's Tips
Always rinse the rice until the water is clear to ensure fluffy, non-sticky results. Use a heavy-bottomed pot to prevent the bottom layer of rice from scorching. If using 'New Crop' jasmine rice, reduce the water slightly as it contains more natural moisture. Avoid 'peeking' during the steaming and resting phases, as losing steam will result in undercooked grains. For a richer flavor, substitute half of the cooking water with unsweetened coconut milk.
🍽️ Serving Suggestions
Pair with a spicy Thai Green or Red Curry to balance the heat. Serve alongside Basil Chicken (Pad Kra Pao) with a crispy fried egg on top. Use as a base for a vibrant Pineapple Fried Rice the next day. Accompany with grilled Satay skewers and a zesty peanut sauce. Enjoy with a chilled glass of Thai Iced Tea or a crisp lager.