How to Cook Rice (Jasmine Rice)

Preparation : 5 Minutes

Cooking : 20-25 Minutes

Serves : 3-4 Servings

Episode : 30

Author : Christina Hann Trefzger

Video recipe is here

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Hi guys,

Today I am going to show you how to cook jasmine rice. I have different types of rice at home; brown rice, jasmine, basmati, pandan, short grain Japanese rice, sushi rice, risotto rice, white glutinous and dark glutinous rice. I also like to eat wild rice, but do you know that wild rice is not rice 🙂

My friends and neighbors have been asking me how I normally cook my rice. And jasmine rice is mostly eaten rice in Asia and Europe besides basmati rice, that’s why I want to share it with you.

Ingredients:

1 Cup of jasmine rice

1 1/4 Cups of water

Instructions:

  1. Put rice into a small pot, wash and rinse it. Cleaning the rice from the starch will make the cooked rice become very soft, fluffy and yummy. I know some people don’t do that, but I think it’s very important to do so to reach delicious cooked rice. Unless you cook Italian risotto.
  2. Add the water.
  3. A lot of people say that 1:1 is the ratio. Well, I disagree, it depends on what kind of rice you are cooking. Basmati can absorb double amount of water and still tastes really great. I will cook basmati rice with 1:2 ratio (1 part of rice, 2 parts of water). But the ratio will be different if I cook short grain Japanese rice.
  4. In Asia, it is very common to understand your rice before cooking it. And people also ask the sellers about the rice, if it is “soft grain rice” or “hard grain rice”. Although it is the same type of rice. Soft grain rice means you’ll need less water to cook otherwise it will be mushed, wet and soft. Hard grain rice means you gotta add more water to reach this fluffy and yummy cooked rice.
  5. Turn the heat to the highest, don’t cover and let it cook until the bubbles come out. Cover with the lid and turn to the lowest heat. You want the steam to cook the rice. The longer it is cooked, the better it tastes later.
  6. Let it cook for about 20 minutes or until the rice is not wet anymore.
  7. Serve! xoxo Christina

Hainanese Chicken Rice

Preparation : 15 Minutes

Cooking : 20-25 Minutes

Serves : 4 portions

Episode : (no video availble yet)

Hainanese Chicken Rice is very popular in Singapore. You can’t go to this country without trying this dish. It’s so popular that is considering as one of the national dishes in Singapore. In other countries like Brunei, Malaysia, and Indonesia you can find it in big cities. I think in south east asian style is more interesting because we like to put some other herbs that normally aren’t use in China.

I have made Hainanese Chicken Rice countless time and I really like this recipe and it’s super easy.  If you have chicken soup/stock on hand, it takes only 15-20 minutes. If you have a ricecooker, it’s even easier.

List of the ingredients:

2 Cups of good quality of Rice, I use Jasmine if you have Pandan rice would be better.

2-2.5 Cups of Chicken Stock (I made by myself, I will write for the next recipe and will link it too).

1/2 Tsp of Ginger Powder.

1/2 Tsp of Galangal Powder, if you can’t find it just skip it.

1/2 Tbsp of Chicken Bouillon.

1/2 Tbsp of Garlic Powder.

2 Lemongrass Stalks, cut into 5 cm long and pound with a pestle.

1 Pandan leave, if you can get it skip it.

Salt, to taste (I don’t put any).

P.S. My family and I don’t really consume a lot of sugar or salt. Most of my recipes have very little of salt. I don’t put salt here, neither in my soup nor in my rice. There is a little salt in the bouillon. You can put a little bit of salt, we just don’t need it.

How to cook the rice:

  1. Put your rice in a pot and clean it with water. Rub it with your hands. Make sure you clean the starch away. In Asian cooking, it is very important to wash the rice.
  2. Add in the chicken stock, ginger powder, galangal powder, chicken bouillon, garlic powder and stir well. If you want salt, you should add it in now and stir well too.
  3. Put in the pounded lemongrass stalks and pandan leave.
  4. Turn on stove heat into high.
  5. Cook until it boils and turn into low heat. You need the steam to cook the rice.
  6. I like to cook rice in low heat but in longer time. The rice is evenly cooked and it tastes better. I cook it about 20-25 minutes.
  7. Done! I serve it with the chicken from my chicken soup, some cucumbers and red bell pepper dices. Enjoy 💓