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Jasmine rice is the grain of choice in central and southern Thailand. Once cooked, this aromatic long-grain white rice is very slightly sticky. It's versatile enough to eat every day, and any leftovers make excellent fried rice. Look for brands grown in Thailand, such as Peacock or Milagrosa. Or use an American rice labeled "fragrant."
To Cook:
1. Put 2 cups of the rice in a medium bowl and cover with cold water. Rub the rice and swirl it several times with your hand, then drain. Repeat 2 more times, or until the water is clear. Drain.
2. Transfer the rice to a heavy 3 1/2 -quart saucepan, add 2 1/2 cups of cold water and bring to a boil over high heat; boil for 15 seconds. Cover tightly and reduce the heat to very low. Cook without peeking for 20 minutes. Remove from the heat and let stand, still covered, for 10 minutes. Stir the rice gently, then replace the lid until serving time.
(MAKES ABOUT 5 1/2 CUPS)
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