- 1). Place the rice in a 3-quart saucepan. Run cold, clean water from the faucet over the rice, filling the saucepan about halfway with cold water.
- 2). Allow the rice to sit for 30 seconds before pouring the dirty water into a small sieve, which will catch the rice. Rinse the rice two more times, returning it to your 3-quart saucepan after the final rinse.
- 3). Measure 3 cups of clean, cold water in a measuring cup. Add the water to the saucepan with the Jasmine rice.
- 4). Cover the saucepan with the lid and place it on the stove over medium high heat until boiling, about 5 to 7 minutes.
- 5). Reduce the heat to low once the water is boiling and stir the rice once with a wooden spoon. Cover the rice with the lid and allow it to simmer for 10 minutes or until the water has fully evaporated.
- 6). Turn the burner off and remove the rice from heat. Allow the rice to rest for 5 minutes without removing the lid.
- 7). Transfer the rice to a serving or storage bowl to stop the cooking process. Serve the rice warm or at room temperature.
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