HOW TO COOK RICE

Ingredients

• 2 cups Jasmine Rice (long‑grain, fragrant; rinse thoroughly)
• 3 cups Water (cold tap water)

Instructions

1. Rinse the Rice

   Place the jasmine rice in a bowl and rinse under cold water, swirling with your hand. Drain and repeat at least three times until the water runs clear.

   Time: PT3M

2. Drain the Rice

   Pour the rinsed rice into a mesh strainer and shake gently to remove excess water.

   Time: PT1M

3. Transfer to Pot and Level

   Add the drained rice to the saucepan. Use your hand to spread the rice evenly across the bottom of the pot.

   Time: PT1M

4. Add Water Using the Finger Method

   Place your middle finger gently on top of the rice. Add cold water until it reaches the first knuckle (about 1½ inches above the rice). This corresponds to a 1:1.5 rice‑to‑water ratio.

   Time: PT2M

5. Wipe Excess Water from the Pot Rim

   Using a clean kitchen towel, wipe any water that has spilled onto the outside of the pot.

   Time: PT1M

6. Bring to a Boil

   Cover the pot with the lid, set the stove to high heat, and bring the water to a rolling boil.

   Time: PT5M

   Temperature: High

7. Simmer on Low Heat

   Once boiling, reduce the heat to low. If your lid has no vent, crack it open just a tiny bit to allow steam to escape. Let the rice cook for 10‑15 minutes.

   Time: PT12M

   Temperature: Low

8. Rest the Rice

   Turn off the heat but keep the pot covered. Let the rice sit for another 10 minutes to finish steaming.

   Time: PT10M

9. Fluff and Serve

   Remove the lid, gently fluff the rice with a fork or rice paddle, and serve hot.

   Time: PT1M

Nutrition Facts

Calories

200

Protein

4g

Carbohydrates

45g

Fat

0.5g

Fiber

0.5g