Perfect Jasmine Rice
By Jennifer Segal
With the right water-to-rice ratio, you can make perfectly cooked jasmine rice every time.
Servings: 4-6 / 6 – 9
Total Time: 20 Minutes
INGREDIENTS
- 2¾ cups water, plus more if necessary
- 1½ cups jasmine rice
- ¾ teaspoon salt
- 4⅛ cups water, plus more if necessary
- 2 ¼ cups jasmine rice
- 1 ⅛ teaspoon salt
INSTRUCTIONS
- Bring the water to a boil in a medium saucepan. Stir in the rice and salt; cover the pan and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Taste the rice to test for doneness; it should be perfectly cooked, but if it is still too firm, add a few more tablespoons of water, cover the pan, and let the rice absorb the water off of the heat for a few more minutes.
