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Jasmine Rice
Ingredients
- 450g (1 ½ cups) Jasmine rice
- 650ml (2 ¾ cups) water
- 1/2 tsp salt
Steps
- Wash the rice in a bowl with several changes of water. The starch makes the first water slightly milky and each change clearer; once almost clear, it is ready to cook.
- Drain the rinsed rice, put it in a saucepan and add fresh water and salt. Cover, bring to a boil over high heat, then reduce to low and gently simmer about 15 minutes. Remove from the heat and steam with the lid on for another 3 minutes.
- Lift the lid. If water remains, continue cooking until all of it evaporates; there probably will not be any left.
- Use a fork or chopstick to gently separate and fluff the grains, then serve hot.