Jasmine 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.
Servings: 4 people
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.