Thai White Rice
Achieve restaurant-quality, perfectly fluffy, and aromatic Thai jasmine rice right in your own kitchen with this foolproof method.
Ingredients
- •2 cups Thai jasmine rice
- •2 1/4 cups water
- •1 pinch salt (optional)
Instructions
- 1
Measure the jasmine rice into a fine-mesh strainer and rinse it thoroughly under cold running water until the water runs completely clear, which removes excess surface starch.
- 2
Transfer the rinsed rice to a medium saucepan and add the fresh water and a pinch of salt.
- 3
Place the saucepan over high heat and bring the water to a vigorous boil, uncovered.
- 4
Once boiling, immediately reduce the heat to the lowest setting, cover the pan tightly with a well-fitting lid, and let it simmer undisturbed for 15 minutes.
- 5
Remove the saucepan from the heat completely and leave the lid on to steam for an additional 10 minutes.
- 6
Remove the lid and gently fluff the rice with a fork or a wooden rice paddle before serving.
💡 Chef tips
- Do not skip the rinsing step; it is essential to prevent the grains from becoming gummy or sticky.
- Never lift the lid or stir the rice while it is simmering and steaming, as this releases the trapped steam needed for even cooking.
- Leftover cooked rice can be stored in an airtight container in the refrigerator for up to 3 days and works best for making fried rice.
✅ How it should turn out
The finished rice should be fragrant with delicate floral notes, with each grain separate, tender, and fluffy rather than mushy or dry.