- 4 cups water
- 2 cups jasmine rice
- 2 tablespoons kosher salt
- 2 tablespoons light oil (such as grapeseed oil)
- Banana leaf (optional)
If you have a rice steamer, proceed as you would to steam any rice. A banana leaf placed in the steamer will impart a wonderfully fragrant perfume.
To cook jasmine rice: Bring four cups water to a boil. Add rice, salt and oil and boil hard until you see big rounds of boiling rice, approximately three to four minutes. Reduce heat to simmer, cover pot and cook for 15 minutes.
Check rice with a fork, taste. If it is a little al dente, leave covered on stove with the heat off for three to four more minutes. Serve in individual bowls.
This recipe yields 4 servings.