With the pandemic raging and stay-at-home order for most, life as we know it had changed. Up until the pandemic, when I wanted rice, it was throw it into a rice cooker and 15 minutes later, viola! Perfect rice.
Unfortunately, I did not think ahead and quarantined myself in a home that had no rice cooker. Two weeks into the quarantine and I was desperate for rice. Ugh! Those who grew up eating rice will understand when I say some dishes are just not the same without rice.
Some of you may suggest ordering white rice from a local Asian restaurant. However, it didn’t seem justified to make a run several times a week just for steamed white rice. This left me with one choice—stovetop rice. But I had never made rice other than with a rice cooker my inner voice told me. I'll ruin the rice it continued. As easy as it sounded to make rice, I wasn’t sure I could pull off stovetop rice but I was determined to learn.
After multiple tries, I can happily and confidently say I have mastered stovetop rice. Yes, laughable as it may seem, something as easy as this had daunted me. I despise rice that had been cooked with too much water or under-cooked rice from too little water. It had to be baby bear perfect.
Learn from my mistakes and try these instructions for perfect stovetop jasmine rice.
Perfect Stovetop Jasmine Rice:
For every 1 cup of rice, use 1 1/3 cups of water.
Rinse rice several times to remove excess starch.
Place rinsed rice in a stainless-steel pot and add water.
Cook rice uncovered until it boils.
Reduce heat to low, cover pot with lid and cook for 13 minutes.
Remove pot from heat and with lid on, let pot cool for 10 minutes.
Fluff rice with fork and enjoy! Mmmm…