Prep 5 mins
Cook 15 mins
Soft, light, sweet and floral. Goes well with Asian dishes.
- Bring water, salt, and butter to a boil.
- Stir in rice with a fork.
- Bring back to a boil, then cut heat to simmer.
- Cover (do not take off lid to check on rice, or stir, you may get gummy rice, if you do!) and cook for 15 minutes.
Thanks for posting this recipe. I buy my Jasmine rice in bulk and keep it in a different container so I don't have the cooking instruction. The only thing I change when making this is to use coconut oil in place of the butter; it is a healthy fat and gives a delightful flavor that compliments most dishes.
Comes out perfect! It is now my favorite way to make rice!
Surprisingly tasty for such a simple recipe. My rice came out perfectly separated. I may reduce the butter next time if I am having one of those days where I feel like being healthy! The tip not to uncover or stir is priceless as that may be where I have been going wrong all of this time - thanks!