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Jasmine Rice (Rice Cooker)
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.
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)
Directions
- 1
Measure out 2-4 cups of jasmine rice using the rice cooker's measuring cup (approximately 2/3 of a standard cup each).
- 2
Add the rice to the Zojirushi rice cooker pot.
- 3
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.
- 4
Add 1-2 teaspoons of seasoned salt, depending on your taste preference and how salty your stock is.
- 5
Stir well to distribute the salt evenly throughout the rice and liquid.
- 6
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).
- 7
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.
- 8
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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