"Sky" > wrote in message
...
> aem wrote:
>>
>> On Oct 25, 4:21 pm, "elaine" > wrote:
>> > For some reason I have had terrible results with jasmine rice. I cook
>> > it
>> > like I would basmati. Is that the problem? e.
>>
>> Care to tell us how you cook basmati? Otherwise, how do we know if
>> that's the problem?
>>
>> In the meantime, assuming a pot on the stove, it may just be a matter
>> of adjusting the amount of water to that particular crop of rice. You
>> didn't say in what way your results were terrible. Was it too soft/
>> soggy? Use less water. Was it dry and uncooked? Use more water. As
>> a rule of thumb with jasmine rice I start with a ratio of 1:1.25 rice
>> to water and adjust later pots to compensate for results. Wash the
>> rice, add the water, bring it to a boil, reduce heat and let it boil
>> slowly uncovered for a few minutes until the rice has numerous steam
>> holes and the water level is about at the level of the rice. Now
>> cover, reduce heat to the lowest and cook for about 17 minutes.
>> Remove entirely from any heat, let sit another 5 to 10 minutes,
>> covered. Fluff and serve. -aem
>
> Same here. What ratio of water to rice has the OP used other than to
> say "cook it like I would basmati"? I've noticed that jasmine rice
> takes less water than regular rice (just don't think Uncle Ben's!).
> Although, the directions I've seen for jasmine rice are more like 1:1.5
> of rice to water, and I do agree the 1:1.25 ratio works much better.
> YMWV (your milage will vary) most definitely, depending on too many
> variables.
>
> Sky
>
Same here for jasmine. 1:1.25.
Dee Dee