A rice cooker like this Aroma Professional one will take the guessing out of making jasmine rice.
Cooking With Your Rice Cooker
All of the cooking variables is managed by the machine, no need for fear of hard grains and sticky textures here. Separate, fluffy grains, each and every time that’s the aim.
First, you measure. A typical smallish clear plastic cup of uncooked jasmine rice go in. It’s not too much to make a meal on the fly but just enough. Pour this into black inner pot of your cooker.
It is small at the bottom and then opens up a lot as you cook.
Then there’s the rinse: carrying the pot to the sink and running the cold tap over the grains. The grains goes from milky-white to cloudy-whiter immediately; they’re washing out their starch.
Keep rinsing until the water clears to more or less clean. You need patience here. And you’ll have cold hands, but that texture payoff will be worth it.
And then comes the water ratio. Here’s where most people goes wrong. Measure out one and a half cups of water. For every single cup of rice.
So you’ve got yourself a tidy 1:1.5. You tip it ever so carefully over the rinsed grain in your pot. No less, no more. And that’s precision for you.
Once you’ve got all your ingredients in there, pop on the lid. Then you push the power button and the appliance turn on. Red dashes light up across the display. It’s waiting for an order.
Then you go directly to that setting for this type of grain.
Selecting the White Rice program, you press the button. The machine confirm your selection with a beep. The digital display changes to indicate it’s now cooking.
Now it calculates how long it’ll take: about forty minutes. You go off and let it do its thing in peace.
Then you close the lid and wait another 40 minutes.
When it’s done, you lift the lid to see a steamy pot within. The rice is puffy and just right.
You pick up included white plastic paddle. Using it to scoop some of the rice onto your plate exposes separate grains. There is no more clumping and no more mud. It is just perfect jasmine rice.
Then you scoop out the serving and put it on a plain white plate. That’s how much there is, an exact match of whatever cup you measured into. You don’t have to do anything else to it, just dig in.
It has the right feel. It is just slightly chewy inside, but softer on exterior.
It makes cooking this meal so simple. You don’t have to worry about burning it on the bottom or having it boil over. The machine regulate the heat for you.
Just rinse, measure, add water and push a button. It’s that easy. Completely different routine. Consistent results each time. And that’s what I like best. No more second guessing yourself. It simply works.