Rinsed jasmine rice simmered by the absorption method until tender and fragrant, then rested and fluffed; for curries and stir-fries. Serves 4.
300g
400ml
0.5tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 300g | — | — | |
| 2 | | 400ml | — | — | |
| 3 | | 0.5tsp | — | — |
Tip the rice into the sieve.
Jasmine rice · 300 g
Rinse under cold running water, swirling with your hand, until the water runs almost clear.
Pour 400 ml of water into the medium saucepan.
Water · 400 ml
Add the salt.
Salt · 0.5 tspBring to the boil.
Turn the heat to its lowest and put the lid on.
Cook for 12 minutes without lifting the lid, until the water is absorbed.
Take off the heat and leave to rest, still covered, for 10 minutes.
Lift off the lid and fluff the rice gently with the fork.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 300 g | | Tip the rice into the sieve.⏱ 10sResultJasmine rice |
| 2 | Jasmine ricestep 1 | | Rinse under cold running water, swirling with your hand, until the water runs almost clear.⏱ 1 minResultRinsed jasmine rice |
| 3 | Rinsed jasmine ricestep 2 | | Leave to drain for 5 minutes.⏱ 5 minResultDrained jasmine riceused in step 6 |
| 4 | 400 ml | | Pour 400 ml of water into the medium saucepan.⏱ 10sResultWater |
| 5 | 0.5 tsp | | Add the salt.⏱ 5sResultSalted water |
| 6 | Drained jasmine ricestep 3 | | Add the rice.⏱ 10sResultJasmine rice in salted water |
| 7 | — | | Bring to the boil.⏱ 3 minResultBoiling jasmine rice |
| 8 | — | | Turn the heat to its lowest and put the lid on.⏱ 10s |
| 9 | — | | Cook for 12 minutes without lifting the lid, until the water is absorbed.⏱ 12 minResultSimmered jasmine rice |
| 10 | — | | Take off the heat and leave to rest, still covered, for 10 minutes.⏱ 10 minResultRested jasmine rice |
| 11 | — | | Lift off the lid and fluff the rice gently with the fork.⏱ 30sResultFluffed jasmine rice |
| Total Time | 34 min | ||
| Nutrient | Per serving |
|---|---|
| 155kcal | |
| 3g | |
| 0.2g | |
| 0.1g | |
| 34g | |
| 0.1g | |
| 0.3g | |
| 296mg |
Rinsed jasmine rice simmered by the absorption method until tender and fragrant, then rested and fluffed; for curries and stir-fries. Serves 4.
What you’ll doYou will rinse jasmine rice until the water runs almost clear, simmer it covered in salted water until absorbed, rest it off the heat and fluff it.
