- 3 cups jasmine rice
- 3 cup spring water or vegetarian stock or chicken stock
This recipe was cooked in my Smart Pot multi cooker. As directed by put the cooker on manual and then increased it to the marker for and then as soon as I close the lid that thing starts. After the cooking time is over, it goes down to a low setting and I timed it for 10 minutes until it do they natural release. The rice came out awesome…. very fragrant and the rice grains nice and tender.
Come to think of it, I guess if it was the best jasmine rice I ever made.
It didn’t stick it all to the bottom of the pot and I have extra that I can make healthy meals with