There are many different ways of cooking
rice. You can cook the rice in advance if you like, leave it in a colander
and, when you need it, steam it, covered, over a saucepan of boiling
water. You can heat cooked rice from frozen this way too but the best way
is to have it cooked fresh there and then when it is required.
1/2 - 2 liters
Thai jasmine rice
Rinse the rice in several changes of water
to wash away the starch.
Bring the water to the boil in a saucepan
and add the rice.
Return it to the boil, stirring to break
up any clumps that may form.
Boil for 3-4 minutes, then strain through
Place the colander over another saucepan
of boiling water, making sure that the water level is well below the
Take a chopstick and make a few steam
holes in the rice by pushing the chopstick through until it meets the
Put a saucepan lid over the colander - not
touching the rice - and steam for about 15 minutes.
Remove the lid shortly before serving and
fluff up the rice with a fork.