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Jasmine rice is a long-grain rice primarily grown in Thailand with a distinct fragrance and a fluffy texture that is often used in South and Southeast Asian cooking, as well as in Middle Eastern cuisines. Many households love this rice type among the many different varieties thanks to its flavor, aroma, and texture, but there are still plenty of mistakes made when cooking this popular rice.
Wondering what you might be doing wrong when cooking Jasmine rice? Here are some of the most common mistakes you can easily fix.
It is fairly common knowledge to rinse most rice before cooking in order to remove excess starch, but soaking rice is an essential step for Jasmine rice that many people don’t do. Soaking is important in order to let the water soak into the grains in order to lessen the cooking time, which preserves the natural flavor in the rice and produces extra-long, slender grains that are light and fluffy.
While you’ll be less tempted to do so when cooking jasmine rice in a rice cooker, if you’re cooking your Jasmine rice on the stove, you may be tempted to lift the lid and check on your rice. However, every time you lift the lid, you’re letting steam out and lowering the temperature within your pot.
Stirring your Jasmine rice too while cooking can break up the grains and have you end up with a pot of mushy Jasmine rice instead of separated and light grains. It is best to leave your pot alone and let the rice sit until the cooking time is complete.
Although you don’t want to disturb your rice while it’s cooking, you should fluff it with a fork or a rice paddle once it’s done. By doing this, the Jasmine rice won’t be clumpy and the grains will be more distinct when it comes time to serve.
And while you may be tempted to serve your rice immediately after it’s done cooking, letting your rice rest for about 10 minutes will allow it to reach its optimum texture instead of coming out mushy.
Never try to speed up rice cooking by boiling it over a high flame, as this will just burn the bottom of the rice and leave it all unevenly cooked. Low and slow is the way to go with Jasmine rice as this keeps the grains intact and prevents burning.
You also don’t want grains to get stuck together when you’re cooking, as you’ll lose that loose, fluffy texture you want from Jasmine rice.
Get the most out of aromatic grains like Jasmine rice by avoiding these common mistakes. To get that fluffy, separated texture that’s perfect for so many different Asian dishes, knowing how to prepare and cook Jasmine rice properly will give you the absolute best results and a perfect pot every time.