Jasmine Rice, the 10-10-10 method

Ingrédients

• 1 cup | 190g white jasmine rice or similar type of long-grain rice
• 1 1/4 cups | 300ml water

Préparation

1. 1

   Wash the rice: Put the rice in a small (1 ½ to 2-quart | 1.5 to 2L) heavy pot and add water to cover by about 1 inch (2.5cm). Vigorously stir with your fingers to loosen surface starch then pour off the water (I save it to water our garden). Repeat two or three times, or until the water is nearly clear -- it will never be crystal clear. Dump the rice into a mesh strainer, shake to expel excess water, and return the rice to the pan.

2. 2

   Cook for 10: Add the 1 1/4 cups (300ml) water to the pan. Bring to a boil over high heat, stirring now and then with a silicone spatula or chopsticks to prevent clumping. Lower the heat slightly to maintain a brisk simmer for 1 to 3 minutes, stirring often to scrape bottom and circulate the grains, until glossy on top. (It’s normal for a few craters to form.) Decrease the heat to low, cover the pan, and cook for 10 minutes.

3. 3

   Rest for 10, fluff, rest for 10: Turn off the heat. Leave the rice to gently cook on the burner’s residual heat or 10 minutes. Uncover, fluff with chopstick, a fork, or spatula to circulate the grains. Re-cover and let rest again for 10 minutes to firm up the grains and finish cooking. Keep covered and cozy warm for up to 30 minutes. Re-fluff before serving.