I'm a competent cook of all things Indian/Thai/South East Asian yet I still can not make decent Thai jasmine rice. I have conquered basmati rice (thanks to pink pompoms Indian cooking classes) but the same process of rinsing and soaking the thai rice then cooking in a small amount of water with salt and a knob of butter doesn't work the same with my thai rice, i get a sticky glutinous mess that has to be thrown out
So please, all hints tips advice welcomed - I have 2 and a half hours whilst my beef massaman curry is cooking and am looking forward to having some decent rice with it
What I do is boil the water first, then put in some olive oil in the saucepan, stir the rice around, then add water. 2 cups of water to every one cup of rice. Once the water starts bubbling again, set the timer to 20 minutes...
Always comes out hella fluffy.
This is the only scenario in which I endorse fluffy.
I'm still perfecting the jasmine rice, but here is the method that has worked best for me so far. Rather than soaking the rice, rinse it very very well until the water is fairly clear. I swirl it around in a pot of water then drain into a strainer, it usually takes 4-5 repetitions.
Then add water to the rice until the rice is covered by the depth of about a fingernail (half of the first joint on your finger). You can also add a knob of butter if that's the way you prefer it. Bring the water to a boil, give everything a stir, then cover, reduce the temperature to a simmer and cook for 15 minutes. Remove from heat, fluff well with a fork, cover and let stand for 10-15 minutes more.
Need to just cover the rice, and slow boil... Letting it stand for at least 10 minutes is the key... Don't give up, mine is still hot and miss. Could also try a different source ? Try an Asian food store instead of the commercials.
I can cook basmati better than other rice but I do use my Peruvian recipe always...and I never wash the rice hmm maybe I should?
I put some oil in a pan (that has a lid) and then fry some garlic, when the garlic starts getting some color I add water, when the water boils I put the rice (same amount of water and rice) and then I put 1 teaspoon salt per every cup of rice I use..cover and put at very low temperature. Once I think the rice is done I check with a fork, please do not use a spoon (grandmother's tip)...if it is done I am finished...hope it helps
Rinse rice, put in a saucepan the same amount of rice as you do water. Bring to the boil and immediately take off the heat and put a lid on it. Leave for 15 minutes. No peeping.
Rice will be perfect.... or buy a rice cooker for CHF 30
By the way, we have Jasmine rice 5 times a week (my wife is Thai).
It might help if you had a glass pot, and can see how much liquid is left. I wouldn't cook off all the liquid, because as soon as the rice starts to cool, it starts to absorb the surrounding liquids. I stop cooking it when the water level goes slightly beneath the rice level.
You might be able to glean some tips from this link:
When stir frying rice, I cool the rice overnight, if possible. By cooling the rice, you compact the grain to itself. It is able to withstand a stirfry. Otherwise, when stir-frying hot race, the grain can easily rupture and the rice can get pasty. If I can't wait overnight, I run the rice through cold water with a strainer.
I'm interested to learn the Thai steaming process. I've seen utensils at the store, but have never tried to use them.
When you cook Thai rice at the end all of the water should be absorbed by the rice which is why its essential to take the rice off the heat. The rice steams itself in the pan, that's why you shouldn't peep when cooking it otherwise you'll start to lose valuable heat.
Rinse the rice in cold water. Drain. Add the measured amount of cold water.
Put on high heat, bring to boil. When it boils, lower the heat and cook only for 5-10 minutes longer...turn off the heat but leave the pan where it is...
If you do accidentally over-cook the rice, as long as you scoop the rice off the top layer it won't be too much of a problem...
As others have said, leave the lid on, and no peeking until it is done...
No rinsing or anything, this is the 'absorption method' for rice cooking.
Glass or teflon non-stick pan will reduce your risk of having a burnt sticky mess if you over-cook your rice.
Defintely second the vote to buy a rice cooker. They come with instructions
Portsmouth is the winner so far and I will be following his advice for tonights dinner - so the pressure is on, if it's rubbish then it will be your fault
I make perfect (Thai) rice every time.. here's my secret:
First off avoid the butter..!
I use about 1 cup of (uncooked) rice per 2 persons.
Put the rice in a wire mesh colander and swirl it around under cold running water to wash then let stand till completely dry .
Now in a pan put 1 & 1/3 parts water and bring it to a boil. If you want to add salt you can but do it after the water starts boiling (salty water takes longer to boil). Dump the rice into the water, quickly cover and reduce the heat to the lowest setting possible and wait about 15 minutes. Do NOT allow the rice to boil over nor lift the lid up doing the cooking period..!
After 15 or so minutes you can check the rice by sticking a table spoon into the middle and try dragging the rice (every so slightly) to one side. If it still feels wet on the bottom slam the lid shut and wait another 4 or 5 minutes.
When the bottom of the pan is dry taste the rice, hopefully you didn't use to much water and have ended up with a wonderful al dente rice. Stir the rice in the pan just a little and keep covered till served.
Another thing to consider is that there are different variations throughout the world on how to serve rice. It tends to be lose, fluffy and somewhat dry in Southern Asia. Then the Japanese and Koreans tend to serve it sticky. I've seen the Vietnamese serve it broken. It seems to be pan-fried in other parts.
As for Jasmine rice, I'm not so sure you are suppose to rinse the rice. Otherwise, the Jasmine scent is washed away. But this depends on the brand you use. I think this rice is meant to be served dry and fluffy.