Ching-He Huang

Jasmine Rice

Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      25 min

Appears in
China Modern: 100 Cutting-Edge, Fusion-Style Recipes for the 21st Century
China Modern

By Ching-He Huang

Published 2006

  • About

Ingredients

  • 1¾ cups jasmine rice, washed until the water runs clear
  • 2½ cups boiled water

Method

  1. Place the rice in a heavy-based saucepan and add the boiled water. Bring to the boil then cover with a tight-fitting lid and reduce to a low heat. Cook for 15-20 minutes. Uncover the pan and remove from the heat. Fluff up the rice grains with a fork and serve immediately.