Ingredients:

  • 1 cup high-quality Jasmine Rice (White)
  • 1 1/4 cups Cold Water
  • 1/4 teaspoon Fine Sea Salt (Optional)
  • 1/2 teaspoon Unsalted Butter or Oil (Optional)

Instructions:

  1. Rinse the Rice: Place the measured jasmine rice in a fine-mesh sieve or a bowl. Run cold water over the rice, gently swirling it with your hand. Continue rinsing until the water runs completely clear to remove excess starch.
  2. Drain: Ensure the rice is thoroughly drained before moving it to the cooking pot.
  3. Combine Ingredients: Transfer the rinsed rice to a heavy-bottomed saucepan with a tight-fitting lid. Add the cold water, salt, and optional butter/oil.
  4. Bring to a Boil: Place the saucepan over medium-high heat. Bring the mixture to a rapid, rolling boil.
  5. Reduce and Cover: As soon as the surface is bubbling vigorously, immediately reduce the heat to the lowest possible setting. Place the lid on the pot immediately and ensure it is tight-fitting.
  6. Simmer (The Core Cook): Cook undisturbed for exactly 15 minutes. Do not lift the lid at any point, as this releases the essential steam.
  7. Remove from Heat: After 15 minutes, turn the heat off completely. Leave the pot on the warm hob or move it to a cool burner.
  8. The Essential Rest: Let the rice rest, still covered, for 10 minutes. This resting period allows the steam to redistribute moisture evenly.
  9. Fluff and Serve: After the rest, remove the lid. Gently fluff the rice using a fork (not a spoon) to separate the kernels. Serve immediately.