The fragrant long-grain rice of central Thailand — its characteristic floral aroma (from the volatile compound 2-acetyl-1-pyrroline, shared with pandan leaf and basmati rice) making it the most aromatic of all the long-grain rice varieties. Jasmine rice is cooked by the absorption method — the rice and a measured quantity of water brought to the boil, then reduced to the gentlest possible heat and covered until all water is absorbed. The critical technique is the steam after absorption: the pot left covered and off heat for 10 minutes, during which the residual steam redistributes through the rice, equalising moisture and producing the soft, slightly sticky-but-separated texture characteristic of correctly cooked jasmine rice.
**Ingredient precision:** - Rice: jasmine rice of quality — Thai Hom Mali (the specific variety with the highest 2-acetyl-1-pyrroline content) rather than a generic 'Thai fragrant rice'. The difference in aroma between authentic Hom Mali and a generic long-grain fragrant rice is perceptible. - The ratio: 1 cup rice to 1.5 cups water. This is the correct ratio for jasmine rice cooked by absorption. Basmati requires 1:1.75. Japanese short-grain requires 1:1.1. The ratio is variety-specific and not interchangeable. - Washing: Thompson notes that washing removes excess surface starch, which reduces the tendency of the cooked rice to clump. Wash until the water runs clear — typically 3–4 rinses. - No salt: jasmine rice is not seasoned with salt. Its purpose is as a neutral, fragrant base for the complex, intensely seasoned Thai preparations it accompanies. **The preparation:** 1. Wash the rice. 2. Combine with measured cold water in a heavy-based pot. 3. Bring to the boil over medium-high heat, uncovered. 4. The moment boiling begins: reduce heat to the absolute minimum, cover tightly. 5. Cook for 10–12 minutes at this temperature — no peeking. The steam inside the pot is the cooking medium. Every opening of the lid loses irreplaceable steam. 6. Off heat: leave the covered pot for 10 minutes. The residual steam finishes the rice to its characteristic soft, slightly cohesive texture. 7. Fluff gently with a fork before serving. Decisive moment: The 10-minute rest off heat. The rice at the end of the absorption cook is almost done but not entirely — the outer grains are fully cooked, the central core of some grains is still slightly firmer. The resting steam equalises this. Open the pot after 10 minutes and taste: the rice should be uniformly soft, slightly cohesive, fragrant, and without any hard centre in any grain.
David Thompson, *Thai Food* (2002); *Thai Street Food* (2010)