How to Cook Jasmine Rice

Food & Recipes

How to Cook Jasmine Rice

If you hurry through dinner, jasmine rice might turn out sticky, mushy, or uneven. After a lot of practice, I found a simple stovetop method that makes light, fragrant rice every time. The key is using the right amount of water, simmering gently, and letting the rice rest. You don’t need a rice cooker. This recipe works well for busy nights or meal prep, and it pairs nicely with curries, stir-fries, or grilled meats. You can make rice at home that tastes just like restaurant rice.

What Is Jasmine Rice?

Jasmine rice is a long-grain rice from Thailand. It has a light floral aroma and a slightly sticky texture when cooked. Compared to basmati, jasmine rice is softer and slightly sweeter, making it ideal for Southeast Asian dishes. It’s polished white rice with a glycemic index of about 68-80, so it works well for quick side dishes. For the best taste and texture, choose Thai brands.

Why You’ll Love This Recipe

  • Fluffy texture every time: Separate, tender grains that hold up without clumping.
  • Quick and hands-off: Ready in under 25 minutes with just 10 minutes active time.
  • Reliable results: No guessing needed. This method works on any stovetop, even with high heat.
  • Aromatic flavor: The natural jasmine scent makes simple meals taste special.
  • Versatile base: Goes well with dishes like Thai basil chicken or butter chicken.

Ingredients

Serves 4 (about 3 cups cooked rice)

  • 1 cup jasmine rice (rinsed, about 200g)
  • 1 1/4 cups water (filtered or tap)
  • 1/2 teaspoon fine sea salt (optional, enhances flavor)

Optional Substitutions

  • Use chicken or vegetable broth instead of water for a richer taste.
  • Swap for brown jasmine rice (increase water to 2 cups, cook 40 minutes).
  • Gluten-free by nature; vegan and dairy-free as written.

Step-by-Step Cooking Instructions

  1. Measure and rinse the rice: Place 1 cup of jasmine rice in a fine-mesh strainer. Rinse it under cool running water for 1 to 2 minutes, stirring with your fingers until the water is mostly clear. This removes extra starch and makes the rice fluffier. Drain the rice well. You might notice a light nutty smell.
  2. Combine in pot: Add rinsed rice to a medium saucepan (2–3 quart size) with 1 1/4 cups water and salt. Stir once to settle evenly. The water should look milky at first but settle clear.
  3. Bring to a boil: Place the pot over medium-high heat, uncovered. Watch for small bubbles at the edges, then larger bubbles in the center. This takes about 3 to 4 minutes. The rice will start to smell fragrant as it heats.
  4. Simmer gently: When the water boils, lower the heat. Cover the pot tightly with a lid and avoid lifting it. Let it simmer for 12 to 15 minutes. You’ll hear gentle bubbling and might see a little steam escaping.
  5. Rest off the heat: Turn off the burner and leave the pot covered for 10 minutes. The rice will absorb the remaining moisture and become plump and glossy.
  6. Fluff and serve: Remove the lid. The rice should look dry on top, with shiny grains underneath. Gently fluff it with a fork. You’ll see steam and smell the jasmine aroma. Serve the rice while it’s hot.

Variations and Customizations

You can easily adjust this recipe to suit your taste.

Dietary Swaps:

  • Low-sodium: Skip salt.
  • Keto-friendly: Use a cauliflower rice base, seasoned similarly.

Flavor Variations:

  • Coconut jasmine: Replace half the water with coconut milk.
  • Herbed: Stir in chopped cilantro and lime zest after resting.
  • Fried rice starter: Cool cooked rice, then stir-fry with veggies.

Equipment Alternatives:

  • Instant Pot: 3 minutes high pressure, natural release 10 minutes.
  • Microwave: In a covered bowl, 12–15 minutes at 80% power.
  • Rice cooker: Rinse, add water, and select the white rice setting.

Expert Cooking Tips

After a lot of testing, I’ve learned what helps jasmine rice turn out best. Always use a heavy-bottomed pot to keep the rice from burning. Thin pans can cook unevenly. Measure the water carefully with a measuring cup instead of guessing. Jasmine rice absorbs exactly 1.25 times its volume in water.

If you’re cooking above 3,000 feet, add 2 extra tablespoons of water and simmer for 2 more minutes. Fresh rice cooks best, while older grains may need more water. After resting, taste a grain. It should be tender, not gummy.

To store leftovers, spread them on a tray to cool quickly, then refrigerate them in an airtight container for up to 4 days. Reheat with a splash of water over low heat to revive fluffiness.

If your rice turns out mushy, try rinsing it longer next time. For drier rice, use only 1 cup of water and let it rest for 15 minutes.

Common Mistakes to Avoid

  • Skipping the rinse leaves starch behind, resulting in a gluey texture.
  • Lifting the lid during simmer: Steam escapes, leading to crunchy or wet rice.
  • Using too much water: Results in soggy grains—stick to a 1:1.25 ratio.
  • High heat after boiling: Burns the bottom before cooking through.
  • Stirring after adding water: Releases starch, making it sticky.

Real Cooking Scenario

Last Tuesday, I got home late with hungry kids and a chicken curry simmering. I rinsed the jasmine rice while chopping onions. It took 2 minutes. I set it on the back burner, stirred the curry, and forgot about it. Fifteen minutes later, the 10-minute rest matched up with dinner plating. The kids raved about the fluffy rice soaking up sauce. No mush, just perfect bites. The pot was clean too, since resting steams it dry.

FAQs

How much water for jasmine rice?
Use a 1:1.25 ratio—1 cup rice to 1 1/4 cups water for fluffy results on the stovetop.

Is jasmine rice sticky?
Yes, slightly sticky from natural starch, but rinsing keeps grains separate and tender.

Can I cook jasmine rice in a rice cooker?
Absolutely. Just rinse the rice, add water, and select the white rice setting. It’s perfect if you want to set it and forget it.

Why is my jasmine rice mushy?
Over-rinsing isn’t the issue; too much water or early lid lifts cause it. Try a 12-minute simmer next.

How long does jasmine rice last in the fridge?
Up to 4 days in an airtight container. Reheat with a splash of water for the best texture.