Side-by-Side Test: the Secret to Restaurant-Quality Jasmine Rice You Can See
By Alexander Ross
Executing the stovetop absorption method requires a heavy-bottomed saucepan with a tight-fitting lid. Thin-gauge aluminum pans create localized hot spots that scorch the base before ambient steam reaches the top layers of rice. A cast iron or multi-ply stainless steel vessel distributes heat uniformly across the base.
Combine 1 cup of thoroughly drained, rinsed jasmine rice with 1 ¼ cups of cold water and a half-teaspoon of kosher salt in your pan. Place the uncovered pot over medium-high heat and watch it closely. Do not leave the stove. You want a rapid, rolling boil across the entire liquid surface, which generally takes 3 to 4 minutes.
The second the boil establishes itself, drop the burner to its lowest possible setting and clamp the tight-fitting lid securely onto the pot. This initiates the simmer and steam technique. Set a kitchen timer for 12 minutes. Never lift the lid to check progress. Cracking the lid releases vaporized moisture, dropping internal pressure and forcing you to guess how much cooking liquid was lost to the kitchen air.
Alexander Ross has covered the video game industry for a decade, writing deep dives on game design, esports tournaments, VR developments, and gaming culture.
