Dinner/ Side dish

How To Cook Jasmine Rice

29 May 2022 By Aleksandra

Learn the best way to cook Jasmine rice. It comes out perfectly cooked, fluffy, and fragrant. With the right rice to water ratio, it’s great every single time.

Ingredients

Below you will find information about the ingredients and how to prepare the recipe. For the measurements and detailed instructions scroll down to the printable recipe card.

Here’s what you need to cook perfect Jasmine rice:

Labeled ingredients needed to cook Jasmine rice.

For the basic Jasmine rice, you will need just 3 ingredients:

  • Jasmine rice – this is a long-grain Thai rice that is buttery and fragrant, it goes great with every Asian dish
  • water
  • salt – to season the rice

For a delicious twist on the basic Jasmine rice recipe, you can try this garlic butter rice, coconut rice, cilantro lime rice, or Thai coconut sticky rice with mango made with Jasmine rice!

Rice to water ratio

The perfect Jasmine rice to water ratio is 1 1/4 cups of water for 1 cup of Jasmine rice (190g).

Using too much water results in mushy rice!

Perfectly cooked Jasmine rice should be soft (but not too soft), slightly chewy, slightly sticky (yes, Jasmine rice will be slightly sticky), fragrant, and you should be able to make out individual grains of rice.

How to cook perfect Jasmine rice step by step (on the stovetop)

A collage of 3 photos showing how to cook Jasmine rice.

STEP 1: Add rice, water, and salt into a medium pot. Stir to combine.

STEP 2: Close the pot with a tight-fitting lid. Bring to a boil over medium heat then lower the heat to low and cook for 12 minutes.

STEP 3: Take the pot off the heat, leave the rice to rest for 10 minutes (with the lid on).

STEP 4: Fluff the rice with a fork.

Enjoy!

Do you have to rinse Jasmine rice?

The answer is no!

Some recipes will tell you if you don’t rinse Jasmine rice it will turn out gummy or gluey. After testing multiple batches side-by-side, I really can assure you that the difference between rinsed rice and rice that has not been rinsed is very small. It is so small that I do not rinse my Jasmine rice on a regular basis!

Jasmine rice for me is usually a side dish, so after making the main dish I usually do not have the patience for the extra step of rinsing the rice. It comes out just fine without it!

The most important thing about cooking Jasmin rice is the right rice-to-water ratio and a tight-fitting lid!

Jasmine rice is naturally slightly sticky so even if you rinse it, it will still be that way. It’s softer than other rice types.

If you do want to rinse your rice, you can, of course, do so! Add your rice to a medium bowl, add water and stir the rice until the water is cloudy. Strain the cloudy water on a sieve and repeat the process two more times.

Since some of the water will stay in the rice, add 2 tablespoons less water to the recipe!

Jasmine rice is being rinsed in a blue bowl filled with water.

Top tips for perfectly cooked rice

  • make sure you’re using a tight-fitting lid – this is really important! if your lid does not fit your pot tight, more water will evaporate during the cooking process and you will end up with uncooked rice or rice that has stuck to the bottom of the pot!
  • please note that this particular water to rice ratio is right for Jasmine rice and may not apply to other rice types
  • it’s important to salt the rice before cooking it
  • like with every recipe, you could have different results in your kitchen so if your rice is not cooked after 12 minutes, try cooking it for 13 minutes
  • it’s important to rest the cooked rice – do not omit this step!
  • Sometimes I like to toast the rice in 1-2 teaspoons of butter before adding the water and salt (just cook it with butter for a minute or until it smells fragrant). It improves the flavor of the rice.

Troubleshooting

  • The rice is too hard -> the heat was too high / the lid was not tight-fitting / not enough water / you need to cook it for 1-2 minutes longer.
  • The rice is burned at the bottom -> the heat was too high. Lower the temperature – every stove cooks differently.
  • The rice is mushy – it has been cooked for too long or too much water has been added.

Storage

You can store cooked rice in the fridge for up to 4-5 days. Store it in an airtight container. Reheat it in the microwave or in a pot/non-stick pan with butter until warm.

You can also freeze rice for up to 6 months.

What to serve it with

This rice really goes well with everything but particularly with Asian dishes.

Try it with:

Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!

How To Cook Jasmine Rice

Learn the best way to cook Jasmine rice. It comes out perfectly cooked, fluffy, and fragrant. With the right rice to water ratio, it’s great every single time.
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Cooked Jasmine rice in a pink bowl.
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5 from 1 vote
Prep Time 3 minutes
Cook Time 12 minutes
resting time 10 minutes
Total Time 25 minutes
Servings 2.25 cups of rice
Calories 60kcal
Author Aleksandra

Ingredients

  • 1 cup (190g) Jasmine rice
  • 1 ¼ cups (300g) water
  • ½ teaspoon fine sea salt

Instructions

  • Add rice, water, and salt into a medium pot. Stir to combine.
  • Close the pot with a tight-fitting lid. Bring to a boil over medium heat then lower the heat to low and cook for 12 minutes.
  • Take the pot off the heat, leave the rice to rest for 10 minutes (with the lid on).
  • Open the pot and fluff the rice gently with a fork/wooden spoon/silicone spatula.
  • Enjoy!

Notes

  • The water to rice ratio will be different for other types of rice.
  • Rinsing Jasmine rice is not necessary, it comes out great without the rinsing. If you do want to rinse it: add your rice to a medium bowl, add water and stir the rice until the water is cloudy. Strain the cloudy water on a sieve and repeat the process two more times. Some of the water will stay in the rice so add 2 tablespoons less water to the recipe (so you’re going to add 1 cup and 2 tablespoons of water for 1 cup of rice).
  • Make sure you’re using a tight-fitting lid. If your lid does not fit your pot tight, more water will evaporate during the cooking process and you will end up with uncooked rice or rice that has stuck to the bottom of the pot.
  • Every stove cooks differently and the heat under your pot may be different than mine so if your rice is not cooked after 12 minutes, try cooking it for 13 or 14 minutes. Don’t omit resting time!
  • Sometimes I like to toast the rice in 1-2 teaspoons of butter before adding the water and salt (just cook it with butter for a minute or until it smells fragrant). It improves the flavor of the rice.
  • Calories = 1 serving (1/3 of the recipe). This is only an estimate!
Course Side Dish
Cuisine thai
Diet Vegan, Vegetarian
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