Jasmine rice has a sweeter taste and a stickier grain than most kinds of rice. We make Jasmine Sticky Rice to serve up with our Asian meals. Its very simple to make, when you know the right rice to water ratio. We will give that to you in this article! We add star anise into the cooking process to give a subtle flavour to the rice.
Is Jasmine Rice and Sticky Rice the same thing?
No, Jasmine rice is mostly grown in Thailand, Cambodia, Laos, and Vietnam, it is naturally sticky when cooked although not as sticky as glutinous (sticky) or sushi rice.
How do I make Jasmine Rice sticky?
The key to making your Jasmine sticky rice is to NOT wash it first!! Other kinds of rice should be rinsed of starch before cooking. However, Jasmine rice needs the starch which when cooked, acts like a glue to hold the rice grains together!
Rice to Water ratio
Simply measure your rice & water using this ratio this is especially important. Add both straight to a stainless steel pot, the water should be cold. You do not need to use a non-stick pan.
As an example, 1/2 cup (95g) of uncooked rice makes a whole cup of cooked rice. So 1/2 cup of uncooked rice is enough for one person. Below I have created a chart for most common servings.
|2 people||1 cup / 190g||1 ⅓ cup / 330ml|
|4 people||2 cups / 380g||3 ¾ cup / 660ml|
|6 people||3 cups / 570g||4 ¼ cup / 990ml|
Also, add a pinch of salt & a Star Anise to give a subtle flavour to the rice, everyone always questions why our rice has flavour? The simple secret is star anise!! Sometimes we add a couple for a stronger flavouring Jasmine rice.
How to cook Jasmine Sticky Rice?
Next, bring the water to the boil with the lid off. Once it has reached a boil, put a lid on and turn the heat to the lowest setting. Put the timer on for 8 minutes. Do not feel tempted to open the lid during these 8 minutes!! It will certainly ruin the result!!
8 minutes later, you may remove the lid and use a fork to fluff up the Jasmine rice grains, remove the Star Anise and you are ready to serve up!
How to serve rice nicely on a plate?
We like to serve in a dome, just use a small bowl, glass or even a teacup would work too?! Simply press the rice into the bowl, you don’t need to press too hard, remember it is sticky anyway! Then turn upside down into the plate/bowl you are serving it in! Finally, add your curry around or to the side of your perfectly cooked Jasmine sticky rice!
Jasmine Sticky Rice seen above served with our delicious Pressure Cooker Thai Beef Massaman.
Or, try out some of our other recipes to go with it.
Jasmine Sticky Rice
- 380 grams (2 cups) Jasmine Rice
- 660 ml (3 ¾ cups) Water
- 1 Star Anise
- pinch of salt
- DO NOT WASH YOUR RICE!! You need the starch to make it sticky!
- Add both rice & water into a stainless steel pan, the water should be cold.
- Add a pinch of salt & a star anise
- Bring to the boil with lid off. Once it reaches the boil, turn temperature to the lowest setting and place lid on for 8 minutes.
- Do not remove the lid during this time!
- After 8 minutes remove the lid and the star anise, you are ready to serve!
Rice to water ratioHere is the correct measurment to how many people you are serving. UK measurement 2 people – 190 gram rice – 330 ml water 4 people – 380 gram rice – 660 ml water 6 people – 570 gram rice – 990 ml water US measurement 2 people – 1 cup rice – 1 1/3 cup water 4 people – 2 cups rice – 3 3/4 cup water 6 people – 3 cups rice – 4 1/4 cup water
However, Jasmine Sticky Rice tastes fabulous served with any Thai, Chinese, Vietnamese, Korean and Japanese dishes. Let us know what you like to serve it with?