Cook Jasmine Rice On the Stove, Three Ways

Rinse the rice under running water if you wish, but this step isn’t compulsory (see note 1).

Put the rice into a saucepan, preferably one with a thick bottom (Use a pot if making a large quantity). Pour in cold water until it’s about 2 cm/ ¾ inch above the rice. This doesn’t need to be precise. See note 2 for a simple way to judge.

Turn on the stove. Cook the rice UNCOVERED over medium heat until the water reduces to be level with the rice (you’d also see some holes in the rice).

Turn down the heat to the lowest and immediately cover the pot with a well-fitting lid. Set a timer to 10 minutes and leave to cook (see note 3).

When the time is up, remove the saucepan from the stove. Leave to sit for a further 5 minutes (Do not open the lid).

In a saucepan, bring ample water to a full boil then add the rice. Parboil over medium heat for 4 minutes. Then drain it in a heatproof fine mesh strainer.

Add fresh water to the empty saucepan, bring it to a boil. Place in the strainer with the rice in it. Make sure the strainer is suspended over the saucepan and the water below doesn’t touch the rice (but not so little that it would dry out while steaming).

Poke a few holes in the rice then cover with a lid. Leave to steam for 10 minutes. Remove from the heat and let it sit for a further 5 minutes.

In a wok/pot, bring ample water to a full boil then add the rice. Parboil over medium heat for 4 minutes. Then drain well.

Put the rice into a steamer basket lined with a WET muslin cloth (or clean tea towel). Spread the rice to an even thickness and poke some holes.

Add fresh water to the empty wok/pot. Bring it to a full boil then place the basket over. Cover with a lid and leave to steam over medium heat for 10 minutes. Turn off the heat. Let it sit (covered) for another 5 minutes.