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<Recipe recipeId="3487" locale="en">
<RecipeHeader>
<RecipeTitle>Jasmine Rice—Thailand</RecipeTitle>
<Category>Import|Steven Raichlen|Rice</Category>
<NbPersons>0</NbPersons>
<PortionYield></PortionYield>
<PrepTime></PrepTime>
<TotalTime></TotalTime>
<Source>Steven Raichlen</Source>
</RecipeHeader>
<IngredientList>
<Ingredient id="842" quantity="2.0" unit="cup" comment="" defaultState="true" weightGram="185.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>2 cups</IngredientQuantity>
<IngredientItem>jasmine rice</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="181" quantity="3.5" unit="cup" comment="" defaultState="true" weightGram="236.8" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>3 ½ cups</IngredientQuantity>
<IngredientItem>water</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
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<RecipeText>Place the rice in a large bowl and add cold water to cover by 3 inches.  Swirl the rice around with your fingers until the water becomes cloudy, then pour through a strainer to drain.  Repeat this process until the water remains clear.  This will tae 4 to 6 rinsings.

Place the water in a large, heavy saucepan and bring to a boil over high heat.  Stir in the rice and return the water to a boil.  Reduce the heat to low and cover the pot tightly.  Cook the rice until just tender, 15 to 18 minutes.

Remove the pan from the heat.  Remove the lid and wrap a clean kitchen towel around the pot lid, piling any excess cloth on top of the lid.  Place the cloth-covered lid over the rice and let the rice stand for 5 minutes.

Gently fluff the rice with a fork and serve immediately.
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