Small Batch Jasmine Rice (Stovetop)

Perfect for a solo dinner or a side for two. This recipe yields just enough fluffy Jasmine rice without the mountain of leftovers.

• Prep Time: 5 mins
• Cook Time: 12 mins
• Rest Time: 10 mins
• Total Time: 27 mins
• Servings: 1.5 cups cooked rice (1 large serving or 2 small sides)
• Calories: ~100 kcal per serving

Equipment:

• Small Saucepan (1-quart size is ideal) with a tight-fitting lid
• Fine-mesh sieve
• Fork (for fluffing)

Ingredients:

• 1/2 cup Jasmine rice (uncooked)
• 1/2 cup + 2 Tbsp cold water (Total: 5/8 cup water)
• Small pinch of salt

Instructions:

1. Rinse (Even for small amounts!): Place the 1/2 cup of rice in a fine-mesh sieve. Rinse under cold water until the water runs clear. This prevents the small amount of rice from becoming a gummy block. Shake well to drain.
2. Combine: Transfer the drained rice to your small saucepan. Add the 1/2 cup plus 2 tablespoons of cold water (and salt, if using).
3. The Boil: Turn the stove to High heat. Keep the lid OFF and watch closely—because there is less water, it will boil much faster than a full batch.
4. The Simmer: As soon as it hits a rolling boil, reduce the heat to Low (the lowest possible setting). Cover immediately with the lid. Simmer for 12 minutes.
5. The Rest: Turn the heat Off. Leave the pot covered and undisturbed for 10 minutes. This allows the moisture to settle into the grains.
6. The Fluff: Remove the lid, fluff with a fork, and serve.

Notes:

• Pot Size: If you only have a large pot, you may need to add an extra tablespoon of water to account for the faster evaporation rate.
• Storage: This amount usually doesn’t leave leftovers, but if it does, store in the fridge for up to 4 days.