![]() It would not be noticeable to most people Rinsing vs no rinsing – rinsing yields a barely noticeable marginal improvement in fluffiness. If you rinse AND soak for 1 hour, you must reduce the water by 3 tablespoons (ie 1 1/4 cups minus 3 tablespoons) 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) 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 NO it is not! I have made so much rice in my time verifying this exact fact. 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.īusting an age old myth here – that rinsing the rice is mandatory for fluffy rice. 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. 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. The secret for how to cook jasmine rice perfectly It’s also used to make Thai fried rice and Pineapple Fried Rice which is the other recipe I’m sharing today! 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. Jasmine rice is a lovely, subtly perfumed rice used across South East Asia. And with this method, there’s no excuse for making undercooked (or overcooked) rice again.Also see How to Cook: White rice | Basmati Rice | Brown Rice How to cook Jasmine Rice Perfect rice requires less work than it seems-actually, the less you bother the rice during the cooking process, the better it turns out. Once you’ve mastered the basic oven rice recipe, branch out into other dishes like pilafs and layered casseroles. If you’re not starting the rice on the stovetop, you’ll want to increase the oven temperature to 450° and let it cook for 30–35 minutes. While I prefer starting on the stovetop to ensure that the water reaches the right temperature (and to speed up the process!), you can cook rice entirely in the oven, like in Yotam Ottolenghi’s Baked Minty Rice with Feta and Pomegranate Relish. I recommend using a glass casserole dish to eliminate uncertainty-you can easily see how much water remains without removing the foil and releasing steam. Of course, making rice in the oven comes with a similar set of challenges as rice made on the stovetop: To keep the heat consistent and trap as much steam as possible, you’ll want to avoid frequently checking how much water has been absorbed. Other varieties of rice, such as brown rice, may need slightly more water, but for most kinds of white rice, this is my surefire ratio. (Short-grain rice varieties such as sushi rice aren’t suited for the oven.) Then, add the rice to the pot along with water: The ratio is the same as if you were cooking on the stovetop-for every cup of rice, I use 1¼ cups of water. I like to use jasmine rice as an easy side to any meal, but you can cook any type of medium- or long-grain rice in the oven. While the oven heats to 400°, rinse the rice two to three times until the water runs clear. To begin, you’ll need an ovenproof pot with a tight lid such as a Dutch oven or even a casserole dish tightly fitted with aluminum foil. “It’s practically foolproof,” says Ali Slagle, a recipe developer who’s tested a handful of rice-cooking methods. The oven method is also ideal for when you need to free up stovetop space or are looking for a hands-off method. Because the rice is in the oven, there’s no temptation to lift the lid and release steam, or to (heaven forbid) stir the pot. The consistent and gentle heat of the oven, however, is similar to the environment of a rice cooker, removing many of the variables that can lead to burnt, mushy, or gummy rice. Lift the lid too soon (or too often) and you may end up with a mushy mess. Use a heat that’s too high and you can burn the bottom layer. Tender fluffy rice, however, can be deceptively complicated to achieve if you haven’t had some practice. Rice on the stovetop was one of the first recipes I ever learned, and there’s no reason to mess with something so tried-and-true. But if you don’t have a rice cooker, cooking rice in the oven, rather than on the stove, may actually be the next best thing. Growing up in a Filipino household, our method for a perfect everyday rice recipe was simple: Use a rice cooker.
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