How to Cook Thai Jasmine Rice

• Find Thai jasmine rice, from Thailand if possible
• Rinse the rice once, moving your fingers through the rice, until the water runs pure without any foggy water. Drain.
• Place the rice in a pot. Add enough water to cover the rice by 3/4 inch. An easy way to measure the water is to use the knuckle test – the water should come up to the first joint of your knuckle. (For 1 1/2 cups rice, use just over 1 3/4 cups water).
• Bring the rice to a boil, uncovered.
• Turn the heat down to the lowest setting. Cover and simmer until the rice is cooked through (about 20 minutes).
• Remove the rice from the heat and allow to sit, still covered, for at least 10 minutes.
• Fluff with chopsticks or a fork before serving.

Tips:

• The amount of water to add can vary depending on the rice. New crop rice – rice grown in the same year – is not as dry and needs less water.
• Cooking jasmine rice in a rice cooker can be tricky. Try reducing the amount of water called for in the rice cooker's directions - even to a 1:1 ratio if necessary.
• 1 1/2 cups Thai jasmine rice gives about 3 1/2 cups cooked rice.
• Cold jasmine rice is very good for making fried rice.
• Thai Jasmine Rice White, long grain - 1 3/4 cups of water per 1 cup of rice
• Thai Jasmine Rice White, medium grain - 1 1/2 cups of water per 1 cup of rice
• Thai Jasmine Rice White, short grain - 1 1/2 cups of water per 1 cup of rice
• Thai Jasmine Rice Brown, long grain - 2 1/4 cups of water per 1 cup of rice
• Thai Jasmine Rice Parboiled - 2 cups of water per 1 cup of rice