How to Cook Long Grain Jasmine Rice (Stovetop & Instant Pot Methods)
Cooking Jasmin Rice is easy, and it makes the best side for your Thai Curries. You simply have to remember not to move it and use the right amount of water—no big secrets.
Rinse the Rice only once (to get rid of the excess starch) and throw the water away.
Put the rice into the rice basin.
Add 3.6 cups of water into the basin (1.2 cups of water for every cup of Rice). Add 1 teaspoon of salt if you want your Rice slightly salted. This is not needed as you will have plenty of flavor with your curry.
Cover with the lid and place the rice basin into the rice cooker and switch it on. Do not lift the lid nor stir the rice during the cooking time.
When the water is fully evaporated, the rice with be cooked. Fluff with a fork and serve hot.
Stovetop Method:
Rinse the Rice only once (to get rid of the excess starch) and throw the water away.
Put the rice into the saucepan.
Add 4 cups of water into the saucepan (1.25 cups of water for every cup of Rice). Add 1 teaspoon of salt if you want your Rice slightly salted. This is not needed as you will have plenty of flavor with your curry.
Bring to boil. Lower the heat to medium-low as soon as it boils. Cover with the lid, leaving it opened slightly and letting it simmer. Do not lift the lid nor stir the Rice during the cooking time.
When the water is fully evaporated, the Rice with be cooked. Fluff with a fork and serve hot.
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Notes
If using bran rice, you may need to plan to add a cup of water and 10 minutes extra to get it perfectly cooked. Just remember not to move it.Try to pick a cooked grain from the surface. If it is still hard and has dried out, add a cup of water at a time.