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Jasmine Rice (Rice Cooker)

Name: Jasmine Rice (Rice Cooker)
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2-4 cups jasmine rice (using rice cooker's measuring cup); 2-4 cups chicken stock or water (water if stock unavailable; fill rice cooker following its instructions to match the amount of rice); 1-2 teaspoons seasoned salt (to taste)

Simple, foolproof jasmine rice cooked in a Zojirushi rice cooker with chicken stock for extra flavor. Scales easily from 2 to 4 cups of rice depending on how many people you're feeding.

4 servings40 minAsian

Easy

Ingredients

•

2-4 cjasmine rice(using rice cooker's measuring cup)

•

2-4 cchicken stock or water(water if stock unavailable; fill rice cooker following its instructions to match the amount of rice)

•

1-2 tspseasoned salt(to taste)

Instructions

Measure out 2-4 cups of jasmine rice using the rice cooker's measuring cup (approximately 2/3 of a standard cup each).

Add the rice to the Zojirushi rice cooker pot.

Fill the pot with liquid (chicken stock or water) up to the line number that matches the number of cups of rice you added. For example, if you added 4 cups of rice, fill to the 4 line.

Add 1-2 teaspoons of seasoned salt, depending on your taste preference and how salty your stock is.

Stir well to distribute the salt evenly throughout the rice and liquid.

Close the lid and turn on the rice cooker. It will automatically switch to warm mode when the rice is done (typically 30-40 minutes depending on the amount).

Once the cooker signals it's finished, let it sit for a minute, then open the lid and fluff the rice with a fork or rice paddle, breaking up any clumps.

Serve immediately, or keep warm on the rice cooker's warm setting.

Notes & Tips

Stock vs. water: Chicken stock adds a subtle savory depth that makes a real difference. If you don't have homemade stock, even a quality store-bought or bouillon works great.
Seasoned salt amount: Start with 1 teaspoon and taste after fluffing. You can always add more, but you can't take it out. If your stock is already salted, use less.
Scaling: This recipe scales perfectly. 2 cups feeds 2-3 people, 3 cups feeds 3-4 people, 4 cups feeds 4-5 people with enough leftover for two lunches.
Fluffing: This step matters more than you'd think. It separates the grains and releases steam, giving you that light, fluffy texture instead of a dense block.
Leftovers: Cooled jasmine rice is great for fried rice the next day. Store in an airtight container in the fridge for up to 4 days.
Rice cooker tip: The Zojirushi's 1:1 liquid-to-rice ratio (by volume using the cooker's cup) is dead reliable. Trust the lines on the pot.

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