Jasmine rice is slightly shorter in size than the more common basmati rice, with a slightly stickier texture. This makes it perfect for serving with sauce-heavy dishes as they will cling to the grains. It’s also one of the easiest varieties of rice to cook, and is ready in under fifteen minutes.
Ingredients
Metric
Imperial
Method
1
Bring a large pan of water to a rolling boil
2
Measure out 60g of rice per person and add to the pan
3
Turn the heat down, cover and cook for 10 minutes
4
Drain the rice, place it back in the pan, cover and leave to steam for 3 minutes
5
Fluff the grains up with a fork and serve
Variations
Try adding spices or seasonings into the water while the rice cooks to infuse flavour into the grains.
Serving suggestions
Jasmine rice is used predominantly in Thai and Malaysian cuisine, but it can be used as a more floral substitute in any recipe that calls for basmati rice. Try serving it with Matthew Tomkinson's Massaman duck curry or Alan Murchison's Bream with galangal broth.
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