Steamed Jasmine Rice
A very easy rice dish to make, turning out nice and fluffy. Enjoy as a side with your favourite Chinese dishes.
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.