Happy Chinese New Year! Festivities continue for two whole weeks as people gather to see family and friends to celebrate. Imagine the amount of feasting that is happening!
Rice goes with most of the delicious dishes you see in Chinese meals and dishes are often made to serve with rice. It is perfect for soaking up all the delicious sauce that should not go to waste. Sometimes dishes are so flavourful, rice helps to balance all the flavours.
People often ask me what kind of rice we like to eat and how to make it. We usually eat Jasmine rice with Chinese food. It’s not too sticky and it’s not too dry which adds to the overall mouth feel.
My grandmother always made rice on the stove and my mom uses a rice cooker. I used to use a rice cooker for years until I got rid of all my non-stick cookware and switched to an electric pressure cooker with a stainless steel liner that I initially bought just to make rice.
Generally, to make rice in a rice cooker or an electric pressure cooker, the ratio of rice to water is 1:1 and on the stovetop it’s 1:1.25. Use the same measuring cup to measure both rice and water. Using a dry measuring cup for rice and then a liquid measuring cup for water will not work in this case. The water amount may need adjustment depending on the type of rice and your preference on doneness.
Makes 4-6 servings
Ingredients
2 cups Jasmine rice
2 cups water (2½ cups for Stovetop)
Instructions
Electric Pressure Cooker
- Rinse the rice until the water runs clear and place in the inner cooking pot of an electric pressure cooker. Add an equal amount of water. Let soak for 10 minutes.
- Close and lock the lid, making sure the steam knob is on Sealing/Locked. Pressure cook on high for 4 minutes.
- Once the pressure cooking is done, natural pressure release for 10 minutes and then quick release the remaining pressure.
Stovetop
- Rinse the rice until the water runs clear. Place in a medium saucepan with 2½ cups water. Let soak for 10 minutes.
- On medium high heat, bring the rice to a simmer, uncovered. Cover and turn down the heat to low. Cook until rice is tender and no water remains in the saucepan, about 18-20 minutes.
- Check the bottom of the rice by sticking a rubber spatula down the side of the pot to see. If the bottom of the pot is still wet or if the rice feels wet, turn off the heat and let rest for 5-10 minutes.
- If the bottom of the pot is dry and the rice is not quite tender, sprinkle about a tablespoon of water evenly over the top of the rice and cook for another 5-10 minutes.
Jasmine Rice
Ingredients
- 2 cups Jasmine rice
- 2 cups water (2½ cups for Stovetop)
Instructions
Electric Pressure Cooker
- Rinse the rice until the water runs clear and place in the inner cooking pot of an electric pressure cooker. Add an equal amount of water. Let soak for 10 minutes.
- Close and lock the lid, making sure the steam knob is on Sealing/Locked. Pressure cook on high for 4 minutes.
- Once the pressure cooking is done, natural pressure release for 10 minutes and then quick release the remaining pressure.
Stovetop
- Rinse the rice until the water runs clear. Place in a medium saucepan with 2½ cups water. Let soak for 10 minutes.
- On medium high heat, bring the rice to a simmer, uncovered. Cover and turn down the heat to low. Cook until rice is tender and no water remains in the saucepan, about 18-20 minutes.
- Check the bottom of the rice by sticking a rubber spatula down the side of the pot to see. If the bottom of the pot is still wet or if the rice feels wet, turn off the heat and let rest for 5-10 minutes.
- If the bottom of the pot is dry and the rice is not quite tender, sprinkle about a tablespoon of water evenly over the top of the rice and cook for another 5-10 minutes.