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Jasmine Rice


2 cups jasmine rice, or other long grain white rice
3 cups cold water


Rinse and drain rice in cold water to remove starch and impurities. Place drained rice and the cold water in a heavy saucepan. Bring the water to a rolling boil, uncovered, over high heat.
Stir, reduce the heat to low, cover the pan tightly, and cook for 20 minutes. Remove the covered pan from the heat and let stand 10 minutes without removing the lid.
Remove the lid and fluff the rice gently with a fork or rice paddle. Serve warm.

George Christidis