How to cook 3cups of Jasmin rice
Three cups of jasmine rice, cooked the Ghanaian way, gives you soft, fluffy, separate grains in about 35 minutes and feeds 6 to 8 people.
In many Ghanaian homes, plain white rice is the everyday partner to tomato stew, shito, kontomire stew, palava sauce and fried fish or chicken. The Ghanaian way is simple but careful: wash the rice until the water runs nearly clear, use a measured amount of water, then let the pot steam slowly on low heat with the lid sealed tight. Many cooks lay a sheet of foil or a clean plastic sheet over the pot before closing the lid to trap every bit of steam. The result is rice that is cooked through, never mushy, and lightly fragrant.
3cups of Jasmin rice
The Ghanaian way is simple but careful
Ingredients
- 3 cups Jasmine rice (Any good brand of Thai jasmine rice)
- 4 cups of Water (Use 4 and a quarter cups if you like softer rice)
- 1 teaspoon Salt (Adjust to taste)
- Vegetable oil or butter (Optional, keeps the grains separate)
- 1 leaf of Bay leaf (Optional, adds a gentle aroma)
Instructions
- 1. Pick the rice. Spread the 3 cups of rice on a tray and remove any small stones, husks or dark grains. This is a habit in most Ghanaian kitchens, especially with rice bought in bulk.
- 1. Wash the rice. Pour the rice into a large bowl, cover with cool water and rub the grains gently between your palms. Pour off the cloudy water. Repeat 3 to 4 times until the water is almost clear. This removes extra starch so the rice does not turn sticky.
- 1. Drain well. Tip the rice into a sieve and let it drain for 2 to 3 minutes.
- Boil the water. Pour 4 cups of water into your pot. Add the salt, the oil or butter and the bay leaf if using. Bring it to a rolling boil over high heat.
- 1. Add the rice. Pour the drained rice into the boiling water and stir once so no grains stick to the bottom. Let it boil uncovered for about 5 minutes, until the water level drops to the surface of the rice and small holes appear on top.
- 1. Seal the pot. Turn the heat down to the lowest setting. Cover the pot with a sheet of foil or a clean plastic sheet, then press the lid down firmly on top. This is the Ghanaian secret to evenly steamed rice.
- 1. Steam slowly. Leave the rice to steam for 15 to 18 minutes. Do not lift the lid or stir during this time, as escaping steam leaves the top grains hard.
- 1. Check the rice. Lift the lid and taste a few grains from the top. They should be soft all the way through. If they are still firm, sprinkle 2 to 3 tablespoons of hot water over the top, seal again and steam for 5 more minutes.
- 1. Rest. Turn off the heat and leave the pot sealed for 10 minutes. The grains firm up and finish cooking in the trapped heat.
- 1. Fluff and serve. Remove the bay leaf. Fluff the rice gently with a fork or wooden spoon, lifting from the bottom, and serve hot.
Equipment:
- A medium heavy-bottomed pot with a tight-fitting lid
- A large bowl for washing the rice
- A sieve or colander
- Aluminium foil or a clean plastic sheet to seal the pot
- A wooden spoon or fork for fluffing
Stovetop Method
Let it simmer for about 15 to 25 minutes. Check the rice around the 15-minute mark to see if all the water has been absorbed and the rice is tender. Larger quantities may take a bit longer
- Water to Rice Ratio: Use 2 cups of water for every 1 cup of rice. For 3 cups of rice, you will need 6 cups of water.
- Cooking Time:
- Bring the water to a boil.
- Add the rice and stir once.
- Cover the pot and reduce the heat to low.
- Resting Time: After cooking, let the rice sit covered for an additional 5 to 10 minutes to allow it to steam and finish cooking.
Rice Cooker Method
For a rice cooker, the cooking time can vary significantly based on the model:
Some rice cookers take around 50 minutes for 1 to 3 cups of rice, while high-end models may cook it in as little as 25 minutes under pressure.
For 3 cups of rice, expect a cooking time of approximately 15 to 25 minutes on the stovetop and 25 to 50 minutes in a rice cooker, depending on the specific appliance and settings used. Always allow for a resting period after cooking for the best texture.To cook 3 cups of rice, the cooking time will vary depending on the method used, but here are the general guidelines for different cooking methods:
Tips and serving suggestions
- Keep the heat low once sealed. High heat burns the bottom before the top is cooked. A thin crust at the bottom is fine, but it should not smell burnt.
- Measure with the same cup. Use one cup for both the rice and the water so the ratio stays right.
- Old rice drinks more water. Rice that has been stored for a long time may need an extra quarter cup of water.
- Gas or charcoal coal pot. On a coal pot, push most of the coals aside after step 5 so only gentle heat remains.
- Leftovers. Cool the rice quickly, refrigerate within 2 hours and eat within 2 days. Reheat with a splash of water until steaming hot.
Serve the rice with Ghanaian tomato stew and fried chicken, with shito and boiled eggs, with kontomire (cocoyam leaf) stew and ripe plantain, or with okro soup. Add a side of fresh vegetable salad for a complete Sunday lunch.
