This recipe for steamed jasmine rice is so easy, and it turns out perfectly every time. This is my standard go-to recipe for just about any Southeast Asian dish that is served with rice. Although you are supposed to rinse the rice in cold water until the water is no longer cloudy, I don’t bother. In fact, I think it upsets the moisture content for this particular recipe, causing the finished product to turn out mushy. For coconut rice, simply add 2 tablespoons shredded, unsweetened coconut before you put the lid on to steam.
1 cup uncooked jasmine rice
14 oz water
1/4 tsp salt (rounded)
1/2 tsp butter
Combine rice, water salt and butter (and 2 Tbsp of shredded coconut if you desire) in a sauce pan. Bring to a boil. Stir well. Put the lid on and reduce the heat to very low. Simmer for 20 minutes. Remove from heat and fluff with a fork. Put the lid back on and let stand for 10 minutes before serving.
Serves about 4.
AnotherDish.com 
Reblogged this on ARZcreation.com.
Thanks for reblogging my rice recipe — I appreciate it!
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Hi, Mr.Smith.
Is Jasmine Rice a type of white rice variety? Can I just use any rice with fresh jasmine petals?
The jasmine rice I use is actually a Thai rice, and doesn’t have jasmine in it, although it is very fragrant as if it did. It is readily available in the United States, and I like the way it smells when it’s cooking. For the Indonesian recipes on my blog, you can use any Indonesian white, long-grain rice. I think that all rice in Indonesia is delicious.
Ah, Thai Rice! We got lots of shops selling Thai Rice in our small town. I’m going to look for the jasmine rice. Maybe I can try the recipe with some local rice which has pandan fragrance. 😀