Thai White Rice
Perfectly fluffy, fragrant, and slightly sticky, this authentic Thai jasmine rice is the essential foundation for any Southeast Asian meal.
Ingredients
- •2 cups Thai jasmine rice
- •2 1/2 cups water
- •1/4 teaspoon kosher salt (optional)
Instructions
- 1
Place the jasmine rice in a fine-mesh sieve and rinse under cold running water, gently swirling with your fingers until the water runs clear to remove excess starch.
- 2
Transfer the rinsed rice to a medium saucepan and add the water and salt, if using.
- 3
Bring the water to a boil over medium-high heat, then immediately reduce the heat to the lowest setting and cover the pot with a tight-fitting lid.
- 4
Simmer undisturbed for 15 to 18 minutes, or until all the water has been absorbed and small steam holes appear on the surface of the rice.
- 5
Remove the pot from the heat and let it sit, covered, for at least 5 to 10 minutes to allow the steam to finish cooking the grains evenly.
- 6
Fluff the rice gently with a fork or rice paddle before serving.
💡 Chef tips
- Do not skip the rinsing step; it is crucial for achieving the signature light, non-clumpy texture of high-quality jasmine rice.
- If you have a rice cooker, use the same ratio of 1 part rice to 1.25 parts water for consistent results every time.
- Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days and is perfect for making fried rice.
✅ How it should turn out
The finished rice should be snow-white, individual grains should be tender yet distinct, and it should have a delicate, floral jasmine aroma.