How to Cook Asian Rice (Jasmine, Basmati, Sushi Rice)
A comprehensive guide to cooking three staple varieties of Asian rice: short-grain sushi rice, fragrant Thai jasmine rice, and slender basmati rice. Master the right rice-to-water ratios, washing techniques, and stovetop or rice cooker methods for perfectly textured rice every time.
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🍳 Cooking Flow
Rinse rice several times until water is mostly clear, then drain thoroughly. → Add measured water according to the specific rice type ratio. → Bring to a simmer covered, then cook on low heat for about 20 minutes until water is absorbed. → Rest covered off heat for 10 minutes before serving.
Cooking Steps
Brief Cooking Order
Rinse rice several times until water is mostly clear, then drain thoroughly. → Add measured water according to the specific rice type ratio. → Bring to a simmer covered, then cook on low heat for about 20 minutes until water is absorbed. → Rest covered off heat for 10 minutes before serving.
Introduction
A comprehensive guide to cooking three staple varieties of Asian rice: short-grain sushi rice, fragrant Thai jasmine rice, and slender basmati rice. Master the right rice-to-water ratios, washing techniques, and stovetop or rice cooker methods for perfectly textured rice every time.
Step 1
Place the rice in a pot or bowl, add cold water, and gently agitate the grains with your hands to loosen surface starch. Pour off the cloudy water and repeat rinsing until the water runs mostly clear.
Step 2
Thoroughly drain all rinsing water from the rice using a fine-mesh strainer or sieve to avoid adding excess unmeasured liquid.
Step 3
Measure and add the appropriate amount of water for your rice type: 1 part water to 1 part rice for sushi rice; 1.25–1.5 parts water for jasmine rice; or 1.75–2 parts water for basmati rice (or fill to the corresponding line in a rice cooker).
Step 4
If cooking on the stovetop, cover the pot with a tight-fitting lid and bring to a simmer. Turn the heat down to low and cook undisturbed until all the water has been fully absorbed, approximately 20 minutes.
Step 5
Check for doneness by using a spatula to gently push aside rice at the edge of the pot to confirm the bottom is completely dry.
Ingredients List
Important Notes
Washing rice is crucial to remove loose surface starch and prevent gummy, gluey cooked rice.
Different brands and ages of rice absorb water differently; newer crop rice contains more moisture and requires less water, while older crop rice requires more.
Always allow cooked rice to rest covered for about 10 minutes (called 'ra-u' in Thai) before serving to prevent soggy or wet grains.
Pair rice varieties with their native cuisines for the best culinary harmony: sushi rice for Japanese/Korean dishes, jasmine rice for Thai/Southeast Asian curries, and basmati for Indian and Middle Eastern dishes.
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