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Steamed Jasmine Rice

By Kasma Loha-Unchit

4.5

(7)

This fail-safe method for steaming rice comes from Kasma Loha-Unchit's book It Rains Fishes.

Ingredients

1 cup Thai jasmine rice
1 cup cold water

Preparation

  1. Add 1 inch cold water to a kettle fitted with a metal rack or trivet and deep enough to hold a 1-quart metal bowl. Rinse rice well and drain. Transfer rice to bowl and add 1 cup cold water. Put bowl on rack in kettle and bring water to a boil, covered. Steam rice, covered, over moderate heat 25 minutes. Remove kettle from heat and with tongs remove rice bowl. Fluff rice with a fork.

1995
TagsJasmine RiceRiceRice & GrainsSideLunchDinnerVeganVegetarianDairy FreeGluten FreeNut FreeMake AheadQuickEasy5 Ingredients or FewerSteamCookbooks
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