Jasmine rice is a grain that originated in Thailand, but is used as an accompaniment in the cuisines of other South Asian countries. Cooked jasmine rice is soft yet sticky, with a scent reminiscent of the jasmine flower. While you can prepare jasmine rice using the standard boiling method, it can also be baked in the oven for a hands-off cooking technique. Baking gives the rice a deeper flavour due to the longer, slower heating process.
- Skill level:
Things you need
- Large saucepan
- 2-1/2 cups water
- Non-stick cooking spray
- 9 x 13-inch glass baking dish
- 1 cup jasmine rice
- Aluminium foil
Fill a large saucepan on your hob with 2-1/2 cups of water. Turn your stove to "high" and heat the water until it starts to bubble.
Preheat your oven to 177 degrees Celsius while the water is heating. Coat a 9 x 13-inch glass baking dish with non-stick cooking spray.
Pour the boiled water very carefully into the baking dish. Add 1 cup of jasmine rice and stir it gently so all the rice is coated in the water.
Place a piece of aluminium foil over the top of the glass dish. Add the baking dish into the oven and bake it for 45 minutes.
Remove the aluminium foil and stir the rice to ensure it is soft. If the rice is still hard, cover it back up with the aluminium foil and bake for another five to 10 minutes. Let the rice sit undisturbed at about 10 minutes before serving so it can absorb any remaining liquid.
Tips and warnings
- Substitute chicken stock for half or all of the water to make the jasmine rice more flavourful.
- Always make sure to cover the jasmine rice while it is baking--if it bakes uncovered, the water won't be able to steam the rice through and it could bake unevenly.
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