Serves variable portions (100 g uncooked rice = 1 portion) ~5–10 min prep · ~25–30 min cooking

Ingredients

• Jasmine rice (100 g uncooked rice per portion)
  • Use all white rice, or up to ⅓ brown rice + ⅔ white rice
• Water (equal weight to rice, adjusted for washing/boiling water)
• Optional: Salt and MSG (for fried rice use)

Instructions

1. Pre-boil brown rice (if using)
   • If using brown rice, boil it alone in water for 4 minutes.
   • Drain and then wash it together with the white rice.
2. Wash the rice
   • Wash rice thoroughly under running water using a sieve until the water runs mostly clear.
   • (You don’t need to soak it in standing water.)
3. Measure the cooking water
   • After washing (and pre-boiling if using brown rice), weigh the rice again — it will have absorbed some water.
   • The total water for cooking should equal the original rice weight.
   • Deduct any absorbed water from your cooking water.
     • Example: If you started with 200 g rice and after washing it weighs 210 g, add only 190 g water so total equals 200 g.
   • The final rice + water mix should weigh about 400 g for 2 portions.
4. Set up the bowl for steaming
   • Place the rice and measured water into a heat-safe bowl (not insulated or double-layered).
   • Place the bowl inside a pot and fill the pot with cold water so it surrounds (but doesn’t flood) the bowl — you’ll be steaming the rice.
     • Optional: Add a pinch of salt and MSG if using the rice for fried rice.
5. Steam the rice
   • Cover the pot with a lid.
   • Heat on high for ~5 minutes to bring the water to a boil.
   • Then reduce to medium heat and steam for 20 minutes.
   • The bowl will gently cook the rice through indirect steam.
6. Rest the rice
   • After 20 minutes, turn off the heat but leave the lid on.
   • Let it rest for 5 minutes — the carryover steam will finish cooking.
7. Serve
   • Fluff gently with a spoon or rice paddle.
   • Serve warm as steamed rice or use it for fried rice.