Jasmine Rice in a Pot

How to Make Jasmine Rice in a Pot

I had a rice cooker once. It was supposed to make the cooking and cleanup of rice easier. I was sadly disappointed. It is easier than you think to make rice in a pot and a pot has far fewer parts to clean than a rice cooker. Plus I don't have to store an extra gadget in my kitchen.

There are many different kinds of rice so it's good to get to know the kind of rice you are using. The differences in cooking white, brown and wild rice can be astounding! That said, most white rices cook very similarly. Here is my method for cooking white rice. Specifically Jasmine Rice because that's definitely our favorite white rice.

Place 3 cups of hot water in a 2 quart pot. Then add 1 1/2 cups rice. For most white rice, a ratio of 2 parts water to 1 part rice will be just about right.

Some recipes call for rinsing the rice but if you've ever read the back of most rice packages they don't usually suggest this step. Neither do I. I've tried it several times and the rice always becomes too sticky. I like to bring the rice quickly to a high simmer (not quite boiling) by starting with hot water. Don't let it sit in the water too long before boiling it or it will be sticky.

Bring the rice to a very high simmer (not quite a boil) and hold it there 1 minute.

Reduce the heat on the burner to low and cover the pot with a tight fitting lid.

Let the pot simmer for 15 minutes then give it a peek. If it looks nearly done then fluff it with a fork and test a bite. Is it nearly done? Put the lid back on and turn off the heat. Let the rice rest 10 minutes or until you are ready to serve.

Is it still a bit hard to the bite? Add 1/4 cup more hot water and let the rice simmer with the lid on for 10 more minutes and test again. It's probably done now. Replace the lid, turn off the heat and let the rice rest for 10 minutes or until you are ready to serve.