Oh hello! I figured it was time to upgrade my go-to rice video. There are a million different types of rice and million ways to cook rice – this is how I do it every week.
This video is going out to all subscribers today. This isn’t a new recipe or technique and everyone has seen it before. Free subscribers, this is an example of Techniques To Know videos that paid subscribers receive where there is a technique we all need to know. Enjoy and maybe consider upgrading and joining The Kitchen Club?!
In this recipe, I am using white jasmine rice and can promise you a perfect pot of jasmine rice. Short-grain rice will cook differently, basmati rice will cook differently, and brown rice will cook differently. This recipe is not a universal recipe for all rice but to me, jasmine rice is pretty versatile and I consider this the most useful pot of rice to master.
Here is how you do it:
1 cup jasmine rice
1 + 1/4 cup water
Big pinch of salt
Add 1 cup of jasmine rice to a small pot (2 quarts).
Rinse rice three times – fill the pot with cold water, swirl the rice around with your hand, drain starchy water, and repeat two more times. Make sure to drain all the starchy water!
Add 1 + 1/4 cup of cold water to your pot with rinsed rice. Add a generous pinch of kosher salt.
Bring to a boil over high heat. Immediately cover, turn the heat down to low, and cook for 15 minutes undisturbed. DO NOT TOUCH!
When 15 minutes is up, remove from heat, and leave undisturbed for 5 minutes. DO NOT TOUCH!
After 5 minutes, fluff with a fork and enjoy!
I’m thinking about sending Techniques To Know videos on Mondays before a recipe instead of the Friday before. I’ll play around with it and see what format I like best. Keep an eye out for more videos and if you have any thoughts, let me hear ‘em!
Xx M
