Stove Top Method

I don’t eat rice often enough to have a rice cooker, so when I do, here’s the easy method I use.

• Measure out 3 cups water
• Measure out 1¹⁄₂ cups jasmine rice
• Bring the water to a rolling boil
• Add the rice, stir, cover, and turn the heat down to low
• Cook covered until done, around 20 mins (start checking around 15 mins)

Notes

I don’t bother washing the rice, but you can if you want it to be less sticky. After about 15 minutes, I take the lid off to test and stir/fluff a bit with a fork to let it dry out. The biggest problem with this method is it’s fairly easy to burn the bottom, so check often.

When scaling, the ratio of water to rice is usually said to be 2:1, but I usually add a little less water than that.