Jasmine Rice
Cuisine: British
Author: Epicurus.com Kitchens
  • 450 g (1 pound) 2 Cups jasmine rice
  • 750 ml (1 1/4 pint) 3 cups cold -water
  1. Rinse the rice thoroughly at least three times in cold water until the water runs clear.
  2. Put the rice in a heavy-based saucepan and add the "water. Bring the rice to a vigorous boil, uncovered, over a high heat.
  3. Stir and reduce the heat to low. Cover and simmer for up to 20 minutes, or until all the water has been, absorbed. Remove from the heat and leave to stand for 10 minutes.
  4. Remove the lid and stir the rice I gently with a rice paddle or a pair of wooden chopsticks, to fluff up and separate the grains.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/jasmine-rice/60212/