Ingredients:

  • 1 cup Uncooked Jasmine Rice
  • 1 ¼ cups Cold Water (Filtered recommended)
  • ¼ teaspoon Fine Sea Salt

Instructions:

  1. Measure the Rice: Accurately measure the Jasmine rice.
  2. Rinse Thoroughly: Place the measured rice into a fine-mesh sieve. Rinse under cold running tap water, shaking the rice occasionally, until the water draining from the bottom runs completely clear. Shake off excess water and transfer the rinsed rice into the medium saucepan.
  3. Add Liquid and Seasoning: Pour the measured cold water and the salt into the saucepan with the rice.
  4. Bring to a Boil (Uncovered): Place the pot over medium-high heat. Allow the water to come to a vigorous, rolling boil. Do not stir.
  5. Reduce and Cover: As soon as the water reaches a boil, reduce the heat immediately to the absolute lowest setting on your hob. Place the lid on the pot, ensuring it is sealed tightly (cover any steam vents if present).
  6. Simmer Undisturbed: Cook the rice on the low heat setting for exactly 12 to 15 minutes. Do not lift the lid during this time.
  7. Rest Off Heat (Crucial Step): Remove the pot completely from the heat source. Keep the lid on and let the rice stand undisturbed for a full 10 minutes. This completes the steaming process.
  8. Fluff and Serve: Remove the lid. Use a fork to gently fluff the rice, working from the edges inwards. Serve immediately.