This steamed jasmine rice recipe is also from Ching-He Huang's Chinese Food Made Easy recipe book. You'll also find it on the BBC website. It's a very easy rice dish to make, turning out nice and fluffy. No seasoning is added, but we found this wasn't required as the flavours of whatever dish you make to go with it will provide enough flavour.
As an Amazon Associate I earn from qualifying purchases, if you click on the links below.
Tips
- In the recipe book, Ching-He lists 600ml water in the ingredients list, however, on the BBC food website, it’s 600ml boiling water. I make it with boiling water.
- Try it with our chicken and cashew nut stir-fry or your favourite Chinese dishes. There are a few other Chinese dishes within the links below.
- The recipe is easily halved if you're only making for 2 people.
Other Recipes
You might also like to try:
Latest Recipes
Ingredients
- 350g jasmine rice, rinsed until the water runs clear
- 600ml boiling water
Instructions
- Place the rice into a heavy-based saucepan and add the boiling 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.
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
It would also be great if you could take a photo and tag Felly Bull on social media, thanks.
Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.
Steamed Jasmine Rice
Ingredients
- 350g jasmine rice rinsed until the water runs clear
- 600ml boiling water
Instructions
- Place the rice into a heavy-based saucepan and add the boiling 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
- In the recipe book, Ching-He lists 600ml water in the ingredients list, however, on the BBC food website, it’s 600ml boiling water. I make it with boiling water.
- Try it with our chicken and cashew nut stir-fry or your favourite Chinese dishes. There are a few other Chinese dishes within the links below.
Leave a Reply