Jasmin rice Oryza sativa L. var. indica cv. KDML 105, also called Thai rice, is a variety of rice that was discovered in Thailand in the fifties.
The quantity of rice usually prepared is 100g to 200g of raw rice per person per meal.
In rice is washed before cooking and cooked by absorption of water. It is never seasoned. It is eaten with a spoon (and possibly a fork) and not with chopsticks. Rice is thus usually prepared with less water and is therefore drier than what you would eat in Japan for example.
Cooking rice without rice cooker
With the invention of the automatic cooker, most young Asians find it difficult to successfully cook rice in a conventional pot.
Rinse the rice.
Use 180 ml of water for 100 g of rice, which corresponds to 1 ½ volume of water (use 2 volumes of water, or 240 ml, if you prefer wetter rice) for one volume of rice.
In a heavy-bottomed saucepan, bring the mixture to a boil.
Lower the heat. Cook over low heat for 10 minutes with the lid closed.
Remove the pot from the heat and let the rice stand for 10 minutes with the lid closed.
