Jasmine Rice
Ingredients
- 300 gThai or basmati rice (raw)
- 450 mlMineral water (cold)
- 1 pinchGray sea salt (plain)
Method
Long, pearly grains that separate perfectly, releasing a characteristic floral scent. The texture is tender to the bite without being sticky, ideal for short sauces.
- 1
Place the rice in a bowl and cover with cold water. Stir gently by hand to release excess starch. Repeat three times until the water is perfectly clear.
- 2
Pour the drained rice into a heavy-bottomed saucepan. Add cold mineral water. The water level should be about two centimeters above the rice. Add a pinch of grey sea salt.
- 3
Bring to a boil over high heat without covering. As soon as small craters form on the surface of the rice and the water has almost completely disappeared, lower the heat to the minimum.
- 4
Cover the pot tightly. Cook over very low heat. The steam must remain trapped to finish swelling the grains.
- 5
Remove from heat and let rest for 5 minutes without lifting the lid. Then delicately fluff with a fork to separate the grains without breaking them.
Frequently asked questions
How do you get this dish right?
- Never lift the lid during the resting phase, this is when the core of the grain finishes cooking.
- If you want a drier rice for fried rice the next day, reduce the water by 10%.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. To reheat, add a spoonful of water and cover.
