Ingredients (for 1-2 people)

• 150 g rice (dry weight)
• 300 g water

Instructions

1. Wash the rice before cooking. Drain away excess water (optional: repeat once or few times)
2. Add the measured volume of water to the rice.
   • If using a rice cooker:
     • Just switch it on and cook!
     • As the water is boiling, the temperature of the content stays at ~100 °C and cooks the rice. Once the rice soaks up all the water, the temperature will rise, as there is no liquid left to boil. The rice cooker detects this and stops cooking at this point but continues to keep the contents warm until the rice is ready to be served!
   • If using a saucepan/pot:
     • Bring the water and rice to boil
     • Once boiling, turn the hob to a lower heat such that the water and rice are still boiling gently. Cover with a lid (optional: leave a tiny gap) and let it cook for around 20 minutes.
     • Don’t remove the lid to peek inside till near the end! The steam will escape every time the lid is removed.

Notes

1. For best results use a rice cooker. If not available, use a saucepan or pot that has a lid. The lid is very important!
2. There is no perfect water to rice ratio. The ratio suggested works for cooking jasmine rice. More water might be required for other rice types, e.g. sushi rice or brown rice. But don’t add water in great excess!
3. If a rice cooker is not used, keep the lid on the pot with only a little gap. This lets the steam stay in the pot which cooks the rice and gives it a softer texture
4. The recipe can be scaled up for use with bigger rice cookers or pots. While this should work for up to 4 people, beyond this the water to rice ratio might need to be modified. Consider using the knuckle method as well.