Ingredients
Rice
Jasmine rice, rinsed80 g
Water120 ml
Salt1 pinch
Method
- 11. Rinse jasmine rice under cold water until water runs clear.
- 22. Combine rice, water and salt in a saucepan; bring to a boil.
- 33. Reduce heat to lowest setting; cover tightly; cook for 12–14 min without lifting the lid.
- 44. Remove from heat; allow to steam with the lid on for a further 5 min.
- 55. Fluff gently with a fork.
- 66. Press into a lightly oiled rice mould or cup; invert onto the plate.
- 77. Serve immediately; rice must not be allowed to dry out or form a crust.
Quality Check
- Grains are fully cooked and fluffy — not mushy or clumped.
- Rice mould is clean and holds its shape on the plate.
- No crust on the bottom — indicates overheating.
- Served hot, not holding longer than 30 min.
Sides Standards
All sides fired simultaneously with main course
Temperature consistent — never serve cold sides
Portion weight consistent — use scale for batch prep
Equipment
Saucepan with tight-fitting lid, rice mould or cup, fork
Allergens & Dietary
None listedVGFDF