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!
Is Jasmine Rice and Sticky Rice the same thing?
Jasmine Rice and glutinous (sticky) rice are 2 different types of rice.
Jasmine rice is mostly grown in Thailand, Cambodia, Laos, and Vietnam, it is naturally sticky when cooked.
Although, not as sticky as glutinous 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!
What pan should I use for cooking rice?
When cooking rice you will need a simple lidded stainless steel saucepan (it does not need to be non-stick). You do not need to use a non-stick pan.
Do I use cold or hot water to cook rice?
Always pour cold water in with your rice, bring the water up to the boil with the rice. This is part of the cooking process to perfect your rice.
Rice to Water ratio for jasmine rice?
Simply measure your rice & cold water using the below ratio.
It is especially important to follow the measurements, during cooking the water will completely soak into the rice.
The below chart is how much rice : water you will need.
|2 people||1 cup / 190g||1 ⅓ cup / 330ml|
|4 people||2 cups / 380g||2 ¾ cup / 660ml|
|6 people||3 cups / 570g||4 ¼ cup / 990ml|
How much uncooked rice to cook to serve one person?
½ cup (95g) of uncooked rice makes a whole cup of cooked rice (250g). This is enough for one person.
What to add, to give flavour to Jasmine rice?
Jasmine rice is naturally very fragrant, for extra flavour try adding a pinch of salt & a star anise to give a subtle sweetness.
One Star Anise is fine or add two for a stronger flavour.
How to cook Jasmine Sticky Rice step by step?
Using the above measurements, bring the water to the boil with rice, keeping 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!!
After 8 minutes, turn the heat off, remove the lid.
Remove the Star Anise and use a fork to fluff up the Jasmine rice grains. You are ready to serve up!
How to serve rice nicely on a plate?
We like to serve our Jasmine Sticky Rice in a dome shape.
Use a small bowl, glass or even a teacup would work! Simply press the rice into the bowl, you don't need to press too hard, remember it is sticky anyway!
Then turn the bowl upside down onto the plate/bowl you are serving it in!
Finally, add your curry around or to the side of your perfectly cooked Jasmine Rice!
What to serve Jasmine rice with?
Jasmine Sticky Rice tastes fabulous served with any Thai, Chinese, Vietnamese, Korean and Japanese dishes.
As seen above served with our delicious Pressure Cooker Thai Beef Massaman.
Jasmine Sticky Rice
- 380 grams (2 cups) Jasmine Rice
- 660 ml (2 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.
- Optional - 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.
- Use a fork to separate grains a little and 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 ⅓ cup water 4 people - 2 cups rice - 2 ¾ cup water 6 people - 3 cups rice - 4 ¼ cup water
Or, try out some of our other recipes to go with it.
Let us know how you got on with this recipe, and what you like to serve your rice with?