Perfect Jasmine Rice
Rice is a funny thing. Sometimes it’s mushy and sometimes it’s crunchy. I never used to make rice because it didn’t ever turn out quite right.
Until…I got a rice cooker and some help from my friends with Asian backgrounds! Now, I’ve got the perfect recipe for rice that goes great with Indian food, Asian food, and anything, practically.
The secret is the amount of liquid you add to the rice in the rice cooker. It’s a rudimentary measurement: the length of your thumbnail.
I’ve been told by two of my friends (one is Filipino and one is Thai) on separate occasions the exact.same.thing! How crazy is that?! At the end of the day, it ends up being a little over a 1/2-inch of liquid on top of the rice.
If you need a rice cooker, you can find a small one for pretty cheap on Amazon. It’s well worth the investment!
- 2 c. Jasmine Rice
- 2 c.+ Unsalted Chicken Stock (enough to cover rice by 1/2-inch)
- 1 Tbsp. Salt
- 4 Tbsp. Butter
- Pour the rice in the bottom of a rice cooker. Level it out.
- Cover with chicken stock.
- Stir in salt.
- Set butter on top of rice.
- Turn rice cooker onto the 'Cook' setting until ready.
- Once the rice cooker pops over to the 'Stay Warm' setting, check the rice for flavor and moisture. Add a splash of water or stock and a little salt, if necessary.