Ingredients:

  • 1 cup (200g) Jasmine rice, rinsed thoroughly until water runs clear
  • 1 ½ cups (360ml) Water
  • ¼ teaspoon (1.5g) Salt (optional, adjust to taste)

Instructions:

  1. Place jasmine rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
  2. Add the rinsed rice, water, and salt (if using) to the saucepan. Stir briefly to combine.
  3. Bring the mixture to a boil over medium-high heat.
  4. Once boiling, reduce the heat to the lowest setting, cover the saucepan tightly with a lid, and simmer for 15 minutes. Do not lift the lid during this time!
  5. After 15 minutes, remove the saucepan from the heat and let it stand, covered, for 3 minutes to steam. This allows the rice to fully absorb the remaining moisture.
  6. Gently fluff the rice with a fork before serving. This separates the grains and prevents clumping.