Perfect White Rice
In central and southern Thailand, people eat curries with loads of jasmine rice. To them, the rice isn’t just a side dish; its floral aroma, earthy taste, and soft bite are the heart of a meal. It’s important, then, to make the rice correctly; you want grains that are fluffy, moist, and distinct, not sticky. For perfect jasmine or any long-grain white rice, follow these steps.
- Place 2 cups rice in a 2-qt. saucepan; cover with cold water by about 2 inches. Using your fingers, swirl rice around until the water becomes cloudy. Drain the starchy water from the rice, using your hand to catch any escaping grains. Repeat twice more or until water runs clear.
2. Add 2½ cups water; bring rice to a rolling boil and cook for 15 seconds. Immediately reduce heat to the lowest setting and cover the pot. Set a timer for 15 minutes and don’t open the lid. Remove from the heat and let sit, covered, for 10 minutes so rice can continue to steam.
3. Uncover and fluff with a fork.