Rice cooked by absorption (Japanese, jasmine or basmati)
Pailin's Kitchen · ♥ 22.3K likes · 642.5K views · 18 min video
Read about rice in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Wash the rice: agitate the grains in water to loosen the starch left from milling, pour off, and repeat until the water is mostly clear. Sushi rice needs more rinses.
Unless using the rice cooker's water line, drain off all the water, holding the rice back with the back of a sieve.
- 1 parts Japanese rice
- 1 parts water
Add water by volume: 1 part water to 1 part Japanese rice.
Water ratios by rice type
- 1 parts jasmine rice
- 1¼–1½ parts water
Variation: for jasmine rice and similar long grain white rice, 1.25 to 1.5 parts water to 1 part rice, depending on the brand.
- 1 parts basmati rice
- 1¾–2 parts water
Variation: for basmati rice, 1.75 to 2 parts water to 1 part rice, depending on the brand.
On the stovetop bring to a simmer, preferably over low heat so it cooks evenly and does not boil over.
Once simmering turn the heat to low and cook until all the water is absorbed, usually about 20 minutes; check by pushing the rice aside to see that the bottom is dry.
Let the rice sit 10 minutes before serving so lingering moisture between the grains is absorbed.
Variation: brown rice cooks by the same method with a little more water and time; soaking first shortens cooking and evens it.