Ingredients Rice Jasmine Rice Be the first to rate & review! Chef Hugh Acheson knows how to make the perfect jasmine rice. It's one of many fundamental recipes he includes in Seed Life Skills, a new home economics program he launched in Athens, Georgia, middle schools. Acheson is a chef/partner of the Athens restaurants 5 & 10 and The National; the Atlanta restaurant Empire State South and coffee shop Spiller Park Coffee; and the Savannah restaurant The Florence. By Hugh Acheson Hugh Acheson Instagram Hugh Acheson is the Canadian-born chef and restaurateur of Empire State South in Atlanta and Five & Ten in Athens, Georgia. He is a judge on the reality cooking competition series Top Chef and an Iron Chef on Iron Chef Canada. Food & Wine's Editorial Guidelines Updated on March 1, 2017 Print Rate It Share Share Tweet Pin Email Active Time: 5 mins Total Time: 30 mins Yield: 4; Makes about 3 cups Ingredients 1 cup jasmine rice 1 ½ cups water ½ teaspoon kosher salt Directions In a medium saucepan, combine the rice with the water and salt and bring to a boil. Stir once, cover and simmer over low heat until the rice is tender and the water is absorbed, about 15 minutes. Remove from the heat and let steam for 10 minutes, then fluff with a fork and serve. Rate it Print