Perfectly cooked jasmine rice is a simple but essential foundation for many Asian-inspired BBQ dishes. Using the absorption method, this recipe yields fluffy, separate grains that carry a clean, slightly floral flavour without being sticky or heavy. The key is a careful balance of cold water, a pinch of salt, and gentle heat, allowing the rice to steam evenly and retain its natural aroma.

This approach works because it respects the rice as a whole ingredient, not just a filler. The jasmine variety is prized for its delicate fragrance and tender texture, which complements rather than competes with stronger flavours like teriyaki salmon or bulgogi. Cooking on the stove with minimal fuss means you can focus on the fire and smoke of your main dishes, confident that your rice will be a reliable, understated partner on the plate.

At Smoke & Soil, we see the BBQ as a tool to bring out the best in seasonal, homegrown ingredients — and that extends to the simplest components too. This recipe is straightforward, dependable, and adaptable, fitting seamlessly into everyday BBQ cooking without demanding extra gear or time. It’s about doing the basics well, so every element on your plate has a purpose and place.