Jasmine Rice
Jasmine rice is one of the most well-known and beloved types of rice, particularly popular in Southeast Asia. It gets its name from its fragrance, which emits a pleasant, floral aroma while cooking. Imagine the aroma of freshly cooked rice filling the kitchen, while the grains easily separate from each other, remaining fluffy and perfectly soft. This rice is the perfect complement to Asian dishes, whether it's curry, stir-fried meats, or vegetables.
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Ingredients for this recipe
Servings: 4
300
g
Jasmine rice
600
ml
Water
1
tsp
Salt
10
ml
Olive oil
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Preparation Steps
1
Rinse the jasmine rice thoroughly in cold water until the water runs clear. This helps remove excess starch, ensuring fluffier rice.
2
In a medium saucepan, bring 600 ml of water to a boil, then add a teaspoon of salt and a drizzle of olive oil.
3
Drain the rinsed rice and gently add it to the boiling water. Stir once, then reduce the heat to low.
4
Cover the saucepan and cook the rice on low heat for 12-15 minutes, or until all the water has been absorbed.
5
Once the rice is cooked, turn off the heat and let it rest, covered, for another 10 minutes to allow the grains to fully soften.
6
Before serving, gently fluff the rice with a fork to separate the grains.
