This article was updated on
Originally from Thailand, Jasmine is not commonly used in South East Asia. It is a long grain rice and has a little bit of a floral aroma and a soft slightly sticky texture when cooked, it is similar to basmati rice but a little shorter and thicker.
Cooking jasmine rice in the rice cooker
When you are preparing the rice to cook in your rice cooker one of the processes that many in the western world don’t do is to “polish” the jasmine rice, this is a process of adding cold water to the rice ( you can actually do this in the rice cooker pan ). You will see some of the starch coming out of this (it will make the water turn slightly milky), this is only the first step. The second step is to grab a fist full of rice and squeeze them and forcibly work the rice through your fingers so that they rub together and you further remove the starch. This is something that I have really just learnt about as I have not done this before when cooking rice (who says you can’t teach an old dog new tricks!!) Give it a go – I dare you.
Once drained you can now add the fresh water for cooking in the normal way with your rice cooker. With Jasmine rice it is a 1-1 ratio, one cup of rice one of water, so it is very simple. Here is the thing, don’t switch it on yet, do this and leave the rice cooker for an about an hour or so. According to our rice loving friends in Japan this will help soften the rice.
Once this is done you can switch on your rice cooker and this will then take about 25 mins to cook. Again there is always some trial and error, a process that I think is worth it when you produce that arch of perfectly cooked fluffy rice that is just a little sticky .
- Clean and polish rice
- Add you rice cooker – one cup of rice to one cup of water
- Leave for an hour to soften
- Cook for 25 mins
Find out more about our rice cooker reviews