You’ve been cooking Jasmine Rice wrong your whole life! Most recipes get it wrong because it’s not widely known that jasmine rice is softer than most, so you need LESS water than normal white rice so it’s fluffy rather than gummy. Use just 1 1/4 cups water for every 1 cup of jasmine rice (the standard for typical white rice is 1 1/2 cups water to 1 cup rice).
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Use for all things Thai – and anything really. It’s just a really great rice!
Jasmine rice is a lovely, subtly perfumed rice used across South East Asia. It’s strongly associated with Thai food, and used for serving with everything from Thai marinated chicken to Chilli Basil Stir Fry, Satay Skewers and the many Thai curries out there.
It’s also used to make Thai fried rice and Pineapple Fried Rice which is the other recipe I’m sharing today!
What most people do not know is that jasmine rice is softer than most white rice, which means you need less water in order for the rice to cook so it’s soft and fluffy, rather than gummy on the outside.
So while most rice is cooked with 1.5 cups of water for each cup of rice, for jasmine rice, it’s reduced to 1 1/4 cups of water.
Yes, 1/4 cup really makes a difference! I made a lot of overly soft jasmine rice in my life that I was never really happy with until I finally figured this out.
Busting an age old myth here – that rinsing the rice is mandatory for fluffy rice. NO it is not! I have made so much rice in my time verifying this exact fact.
Here’s what I know:
No rinsing – if you use 1 1/4 cups of water for every 1 cup of jasmine rice, your rice will be fluffy even without rinsing
If you rinse, you must reduce the water by 2 tablespoons to factor in the extra water than remains in the rice (ie 1 1/4 cups water minus 2 tablespoons)
If you rinse AND soak for 1 hour, you must reduce the water by 3 tablespoons (ie 1 1/4 cups minus 3 tablespoons)
Rinsing vs no rinsing – rinsing yields a barely noticeable marginal improvement in fluffiness. It would not be noticeable to most people;
Only rinse IF you buy your rice direct from a rice farm, or similar, to remove debris and anything that night remain from the processing; and
No need to clean if you buy retail – If you buy rice at the store in shiny plastic packets, your rice should already be clean – and that includes less starch too.
Let’s face it. Rinsing rice is a pain. For an extra 2% fluffiness, it’s just not worth it (in my humble opinion).
If you need to rinse the rice to clean it, if you just can’t break the habit, or if your Asian mother would have your head if you didn’t, here’s how:
Place rice in bowl, fill with water. Swish with hand then drain. Repeat 3 to 4 times – water will never be completely clear. Drain in colander, cook per recipe.
Once you get the rice and water ratio right, then the steps are exactly the same as cooking normal white rice and basmati rice:
RAPID SIMMER – Put water and rice in saucepan, bring to simmer on high heat as fast as you can. You want the whole surface to be rippling, the edges bubbling and white foam;
COVER and turn to LOW – Turn heat down and cover, cook 12 minutes. Do not lift lid!
Stand 10 minutes to let the rice finish cooking. If you skip this, the grains are wet and slightly hard in the middle;
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Fluff! Use a rubber spatula or rice paddle – this stops the grains breaking (Jasmine rice is softer than most white rices).
And voila! Fluffy Jasmine rice. ????
Use for all things Thai, Vietnamese dishes, stir fries, and use for fried rice like Nasi Goreng. Though traditionally associated with South East Asian foods, it will goes perfectly with any Asian foods, and even Indian food if you don’t have basmati rice.
And just generally for anything you want to serve with rice, whether Asian or not! – Nagi x
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!
Read MoreAre you interested in exploring the world of rice beyond what you find on grocery store shelves? Need some culinary inspiration? You’re not alone! While rice is a constant companion in many kitchens and a dynamic ingredient in a host of home-cooked dishes, the normal bulk varieties can leave eaters wondering how to jazz up this common ingredient. Cafe Yumm!®’s fluffy and fragrant Thai Hom Mali Jasmine Rice may be the cure to your humdrum white rice woes.
From paella, sushi, and soup, to salads, wine, sweet puddings, and more, rice is a major grain across the globe. In fact, it is the primary staple food for over half of the world’s population according to the USDA. Thanks to its versatility, it’s easy to understand the global popularity of this whole grain wonder. While much of the world may be enjoying a seemingly endless variety of rice types, American exposure to rice tends to be of the long-grain white or short-grain brown varieties.
If you’re open to experiencing different flavors and textures, it might be time to diversify — however, it can be overwhelming to figure out the differences between the various types of rice and decide which one to try next. Each grain shape and variety offers its own special qualities that pair well with particular sauces or cooking methods. One of our favorites is Thai Hom Mali Jasmine.
Like most rice, jasmine rice is grown in Asia, particularly Southeast Asia, and most famously in Thailand. People commonly use it in fried rice dishes or serve it with spicy curry, but it also makes a great side dish for grilled meats and veggies or the base of your homemade Yumm! Bowl® drizzled with Yumm! Sauce®.
This popular grain is eaten just about everywhere, but what makes jasmine rice unique compared to other varieties?
Considered the highest quality rice in Thailand, Hom Mali is beloved for its superb texture and wonderful aroma. The name “Hom Mali” translates to “jasmine fragrance,” but the name actually comes from the color of the rice being as white as the jasmine flower.
White rice and jasmine rice are both varieties of the Oryza sativa plant and are harvested and processed the same way. Both have the husk, bran, and germ removed after harvest. Because of this, jasmine rice is commonly classified as a type of long-grain white rice.
Apart from processing similarities, the two types of rice are quite different. Unlike white rice, jasmine rice is fragrant and has its own distinct flavor. Its unique aroma is comparable to a mix of popcorn and pandan leaves. Many people describe it as lightly floral and buttery.
The individual grains of jasmine rice are also much longer and thinner than short-grain varieties of rice, making it fluffier when cooked. And in contrast to short-grain rice, long-grain rice has less starch, meaning the grains are drier and more separated after cooking.
We work with select growing partners in Thailand to bring you our favorite non-GMO Thai Hom Mali Jasmine Rice direct from its birthplace.
The optimal way to cook jasmine rice is to steam it, which helps it maintain its beautiful, fluffy texture. You can use a rice cooker, lidded pot, or pan for this.
As a rule of thumb, you want to simmer 1 cup of dry rice with 1 ½ cups of water or broth.
The rapid simmer method is an ideal approach for your foray into jasmine rice boiling – which means you should use a saucepan instead of a deep pot. Once the water is simmering, cover it and turn the heat to low for roughly 12 minutes before removing the saucepan from heat and letting it stand for about 10 minutes with the lid on so it can properly steam. After 10 minutes, simply remove the lid, fluff with a fork, and enjoy!
Jasmine rice holds more moisture compared to other rice types, so the texture becomes soft and slightly sticky when cooked compared to other long-grain rice like basmati, making it perfect for recipes such as stir fry and pilafs. In fact, one great kitchen tip is to use day-old jasmine rice to make the best stir fry. Read our easy and satisfying recipe for Jasmine Fried Rice here.
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