Ingredients:

  • 1.5 cups arroz jazmín (285g)
  • 1.75 cups filtered water (415ml)
  • 0.5 tsp fine sea salt (3g)
  • 1 tsp neutral oil (5ml)

Instructions:

  1. Rinse the grains. Place 1.5 cups arroz jazmín in a fine mesh strainer and run under cold water until the water runs completely clear. Note: This removes excess surface starch that causes stickiness.
  2. Drain thoroughly. Shake the strainer well to remove all excess water. Note: Extra water on the grains will throw off your 1.75 cup measurement.
  3. Combine ingredients. Add the rinsed rice, 1.75 cups water, 0.5 tsp salt, and 1 tsp oil to the pot.
  4. Boil the water. Turn the heat to medium high until the water reaches a vigorous, rolling boil.
  5. Seal the pot. Immediately cover with a tight fitting lid and reduce the heat to the lowest possible setting.
  6. Simmer gently. Cook for 15 minutes until all visible water has been absorbed.
  7. Check the surface. Look for small steam holes or craters on the surface of the rice.
  8. Rest the pot. Remove from heat and let it sit undisturbed for 10 minutes. Do not lift the lid.
  9. Fluff the grains. Use a fork or rice paddle to gently lift and separate the grains until they look airy and light.
  10. Serve immediately. Transfer to a bowl while the floral aroma is at its peak.