Jasmine rice has a delicate floral aroma and a slightly sticky texture. It’s ideal for Asian dishes, curries, stir-fried vegetables, and chicken dishes.
Ingredients
- 100 g jasmine rice
- 120–150 ml water
- a pinch of salt
Preparation
- Rinse the rice with cold water 2–3 times.
- Transfer to a pot and add water and salt.
- Bring to a boil with a lid on.
- Reduce the heat to the minimum and cook for about 12 minutes.
- Turn off the stove and leave the rice covered for 10 minutes.
- Fluff with a fork before serving.
Bakeidoo Tips
- You don’t need to rinse jasmine rice as long as basmati—it's naturally slightly sticky.
- Don’t lift the lid while cooking; the steam is part of the process.
- If you want more aromatic rice, add a piece of ginger or a lime leaf.
Goes well with
Rice recipes, curry, Asian dishes.