Thai Jasmine Rice

The word for rice in Thai is kao, and the type of rice found all over the country is a pearl-white long-grain rice labeled Thai jasmine. It has a plump, elongated shape, not round like short-grain rice or thin and long like American long-grain. The rice cooks up fluffy and moist, with a delicate floral aroma that is a favorite with many cooks in many nations. Many brands are labeled Riz Parfumé. Considered the most delicate grain of all the rices, it is harvested in December during the dry months and is marketed fresh. Thai jasmine loses its fragrance as the raw rice ages, so often it is stored in the refrigerator. Many cooks complain that their jasmine rice is too gummy after cooking; that is because they are cooking it in too much water. Thai jasmine is not the same as long-grain Thai sticky rice, kao neuw, which is prepared in the north of the country, steamed in a spittoon-shaped rice pot, and eaten only with the hands.

1. Place the rice in a fine strainer or bowl, rinse with cold water until the water runs clear, and drain.
2. Coat the rice cooker bowl with nonstick cooking spray or a film of vegetable oil. Place the rice in the rice bowl.
3. Add the water and salt; swirl to combine.
4. Close the cover and set for the Regular cycle.
5. When the machine switches to the Keep Warm cycle, let the rice steam for 15 minutes.
6. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This rice holds nicely on Keep Warm for up to 3 hours. Serve hot.

Note: If the cooked rice seems too dry, add a bit more water (up to 2 to 3 tablespoons) and leave it on the Keep Warm cycle for 15 minutes to continue steaming.

MACHINE: Medium (6-cup) rice cooker; fuzzy logic or on/off CYCLE: Regular YIELD: Serves 6 to 8