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Thursday, April 14, 2011

The Secret to Cooking Jasmine Rice

I'm not making an obscene gesture to the rice. I'm showing the secret to cooking jasmine rice.

We discovered soon after we bought a 50 pound bag of jasmine rice that the proportion of water to rice required in the rice cooker was different than say, Japanese rice. Our friend Michelle and her mom insisted that if you put your middle finger on top of the rice and then fill with water until it reaches the first knuckle, the rice will turn out just right.

I don't know how it works; I realize that people have vastly different finger sizes and that the measurement seems to require a great deal of subjective judgment. But it works. We've had perfect jasmine rice every time I've done it this way.

That's it. That's the secret.

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