Learn how to make perfect steamed jasmine rice every time with this easy recipe. Light, fluffy, and fragrant, it's the ideal side dish for Asian-inspired meals!
The recipe is from Ching-He Huang's Chinese Food Made Easy recipe book. It's a very easy rice dish to make, turning out nice and fluffy. No seasoning is added, but we find this isn't needed as the flavours of whatever dish you serve it with will provide enough flavour.
Tips
- Flavour enhancements - try cooking the rice in coconut milk or chicken stock for added flavour.
- Cooking methods - you can also cook the rice in a rice cooker or pressure cooker.
- Herbs and spices - infuse the rice with pandan leaves, lemongrass or a cinnamon stick for aromatic variations.
- Toppings - garnish with toasted sesame seeds, fresh coriander or a drizzle of soy sauce for added flavour.
- Additional ingredients - add peas, sweetcorn or diced carrots for a colourful, vegetable packed version.
- This steamed jasmine rice recipe is easily adapted if you're cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
The typical ratio is 1:1.25 (1 cup of rice to 1.25 cups of water) for hob or steaming methods. Adjust slightly based on personal texture preferences.
Absolutely - a rice cooker is a convenient option. Follow the manufacturer's instructions for water-to-rice ratios.
Keep cooled rice in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the hob with a splash of water to restore moisture.
Yes - portion the rice into freezer-safe bags or containers and freeze for up to 3 months. Reheat directly from frozen in the microwave or steamer.
Cook the rice in coconut milk, chicken stock, or add aromatics like garlic, ginger, or pandan leaves during cooking.
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How to make this Steamed Jasmine Rice
Ingredients
- 350g jasmine rice, rinsed until the water runs clear
- 600ml boiled water
Instructions
- Place the rice into a heavy-based saucepan and add the boiled water. Bring to the boil and then cover with a tight-fitting lid and reduce to a low heat. Simmer for 15 to 20 minutes, or until all of the water has been absorbed and the rice is tender.
- Uncover the pan and remove from the heat. Fluff up the rice grains with a fork and serve immediately.
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Steamed Jasmine Rice
Equipment
Ingredients
- 350 g (2 cups) jasmine rice rinsed until the water runs clear
- 600 ml (2 ½ cups) boiled water
Instructions
- Place the rice into a heavy-based saucepan and add the boiled water. Bring to the boil and then cover with a tight-fitting lid and reduce to a low heat. Simmer for 15 to 20 minutes, or until all of the water has been absorbed and the rice is tender.
- Uncover the pan and remove from the heat. Fluff up the rice grains with a fork and serve immediately.
Notes
- Flavour enhancements - try cooking the rice in coconut milk or chicken stock for added flavour.
- Cooking methods - you can also cook the rice in a rice cooker or pressure cooker.
- Herbs and spices - infuse the rice with pandan leaves, lemongrass or a cinnamon stick for aromatic variations.
- Toppings - garnish with toasted sesame seeds, fresh coriander or a drizzle of soy sauce for added flavour.
- Additional ingredients - add peas, sweetcorn or diced carrots for a colourful, vegetable packed version.
- This steamed jasmine rice recipe is easily adapted if you're cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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