白飯
Ingredients: Thai jasmine rice, Water · 60 min cook time · 200kcal · ₩3,000
Ingredients
3scoops Thai jasmine rice, 3.25scoops Water
Instructions
1. Measure 3 scoops of Thai jasmine rice into a bowl.
2. Add enough water to cover the rice. Use your fingers to gently wash the rice, squeezing and agitating it. Pour out the milky white water (starch). Repeat this process 3 times.
3. Transfer the washed rice into the rice cooker pot.
4. Add 3 and 1/4 scoops of water to the rice in the pot. The ratio is 1:1 for rice to water, with an additional 1/4 scoop of water for a softer texture, especially for households with young children.
5. Ensure the bottom of the rice cooker pot is dry and free of any debris. Wipe it with a dry towel if necessary. Place the pot into the rice cooker, ensuring it is correctly aligned with the markings.
6. Close the lid and select the 'Jasmine' setting on the rice cooker. Press 'Start'. The rice will cook for approximately 47 minutes.
7. Once the rice cooker signals that cooking is complete, do not open the lid immediately. Wait for a few minutes to allow the steam to settle. This prevents the rice from becoming too dry or clumping.
8. Open the lid and use a rice paddle or chopsticks to fluff the rice for about a minute. This releases excess steam and prevents the rice from becoming sticky or clumping together.
9. When scooping rice, scoop from the bottom and around the sides of the pot. The rice at the bottom is usually more tender, while the rice at the top might be slightly harder.
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