2 cups jasmine rice
2 ¼ cups water
Place the rice into a fine sieve and wash with water to remove excess starch.
Drain the water and place the rice into a saucepan. Add the water. Heat the rice over high heat until the water starts boiling. Then reduce the heat to medium and cook until you can see the rice grain starting to rise above the water. Then cover with a lid that is slightly ajar to let some of the steam escape. Cook for 5 minutes.
After 5 minutes it should look like all of the water has been absorbed by the rice. Turn the heat off and cover completely with the lid. Allow the pot to sit on the warm hotplate for 10 minutes to allow the steam to continue cooking the rice.
Use a fork to fluff the rice grains and transfer to a large baking tray. Place the rice, uncovered, in the fridge for at least 30 minutes (overnight is best though) before using for fried rice.
Fool proof rice every time!
Never been able to get fried rice quite right. Since I discovered Marion and her fool proof method, my fried rice dishes have never tasted so good. Thank you Marion and Mama Noi! Your Website has become my new food bible for all Asian and Thai food.
It worked perfectly
I will use this method from now on, thank you!