How to cook perfectly steamed and fluffy Jasmine rice on the stove, with step-by-step photos.
WHAT TEMPERATURE TO COOK RICE
Each stove is different, so you will have to experiment with your stove a bit. But generally speaking, you want a low to medium heat so that the water comes to a gentle simmer. The rice will cook slowly and gently. For my Bora induction stove, I use setting 5 out of 9.
RATIO OF RICE TO WATER
For Jasmine rice, you generally need a ratio of 1:1.25 of rice to water. My recipe uses a ratio of approximately 1:1.4. I think the ratio can vary slightly according to personal preference, as well as the rice you are using. Sometimes when I change brands of rice, I find that my usual recipe yields cooked rice which is too moist or too dry. I recommend experimenting by increasing or decreasing the amount of water by 1 tablespoon at a time.
OTHER TYPES OF RICE
Basmati Rice: Follow the same recipe as above, but use a ratio of 1:1.5 of rice to water.
Sushi Rice: Follow the same recipe as above.
MY FAMILY’S RICE RECIPE
For my family of 2 adults and 2 kids, we use 280 g rice (2 rice cups) : 400 ml water. I’m putting this note here because my daughter cooks the rice for our family 🙂
FREEZING LEFTOVER RICE
Leftover rice can be frozen in small portions in vacuum-sealed bags or ziplock freezer bags.
CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
OVEN & STOVE TEMPERATURES
All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook.
View the recipe online: https://eatlittlebird.com/how-to-cook-jasmine-rice/