Cooking Jasmine Rice...can Never Get It Right , Grrrrrrr !!!

[dieseldick]

its definately not easy, over the years i still get it wrong. even my x wife who is thai cannot cook it to perfection in a rice cooker , it allways turns out "stodgy" i understand pilui rice does not have the same problem it seems to be more tough and less stodgy .

i want it to fall off the sppon as i see in many resturaunts, clean crisp rice non stodgy or gluey .

ive been washing it before hand, cooking it in pan following instructions from cooks on youtube etc . simmering the correct time, leaving to stand etc etc.

just cant get it right .

how do you do yours .

[Islay]

350g/12oz jasmine rice, rinsed until the water runs clear
600ml/1 pint boiling water
2 spring onions, chopped
1 small handful fresh coriander, roughly chopped
dash light soy sauce
dash toasted sesame oil


1.Place the rice into a heavy-based saucepan and add the boiling water. Bring to the boil, then cover with a tight-fitting lid and reduce to a low heat. Simmer for 15-20 minutes, or until all of the liquid has been absorbed and the rice is cooked al dente.

2.Uncover the pan and remove from the heat. Fluff up the rice grains with a fork, stir in the remaining ingredients and serve immediately.

[Old_Geezer]

Never had jasmine rice myself; but sticking is caused by the starch. Make sure you rinse as much out as possible before cooking and don't disturb/stir it during cooking. You don't want to break up the rice and let more of the starch out to glue it all together.