Perfect Jasmine Rice
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With the right water-to-rice ratio, you can make perfectly cooked jasmine rice every time.
Named after the sweet-smelling jasmine flower, jasmine rice is a long grain rice native to Thailand with a delicate floral and buttery scent. The secret to cooking it perfectly is using the right water-to-rice ratio. Typically, the instructions on the package call for 1½ cups water for every 1 cup of rice. That’s fine if you like your rice “al dente,” but I prefer mine more tender, so I use a bit more water. Many recipes call for rinsing the grains before cooking but I think it’s an unnecessary extra step; even when you rinse jasmine rice, the grains have a slightly sticky texture and cling together.
As simple as rice may seem to prepare, it can be difficult to get “just right.” The key is usually tweaking the water-to-grain ratio or the cooking time. I often add a bit less water than I think I need in the beginning, then taste after steaming. If the rice is still too firm, I add a few tablespoons more and steam a bit longer. Jasmine rice is ideal for making fried rice. For more foolproof rice and grain cooking methods, see my basmati rice and couscous recipes.
What You’ll Need To Make Jasmine Rice
Step-by-Step Instructions
Bring the water to a boil in a medium saucepan.
Stir in the rice and salt.
Cover, reduce the heat to low, and simmer for 15 minutes until all of the water is absorbed.
Taste the rice to test for doneness; it should be perfectly cooked, but if it is still too firm, add a few more tablespoons of water, cover the pan, and let the rice absorb the water off of the heat for a few more minutes.
How To Freeze Jasmine Rice
Cooked jasmine rice can be frozen in an airtight container for up to 3 months. Putting it in a flat layer in sealable plastic bags works well, as the rice will take up less space in the freezer. There is no need to thaw the rice before reheating; simply remove it from the freezer and reheat in the microwave with 1 to 2 tablespoons of water.
You May Also Like
- Perfect Basmati Rice
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- Basmati Rice Pilaf with Dried Fruit & Almonds
- Mexican Rice
- Fried Rice
Perfect Jasmine Rice
With the right water-to-rice ratio, you can make perfectly cooked jasmine rice every time.
Ingredients
- 2¾ cups water, plus more if necessary
- 1½ cups jasmine rice
- ¾ teaspoon salt
Instructions
- Bring the water to a boil in a medium saucepan. Stir in the rice and salt; cover the pan and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Taste the rice to test for doneness; it should be perfectly cooked, but if it is still too firm, add a few more tablespoons of water, cover the pan, and let the rice absorb the water off of the heat for a few more minutes.
- Freezer-Friendly Instructions: Cooked jasmine rice can be frozen in an airtight container for up to 3 months. Putting it in a flat layer in sealable plastic bags works well, as the rice will take up less space in the freezer. There is no need to thaw the rice before reheating; simply remove it from the freezer and reheat in the microwave with 1 to 2 tablespoons of water.
Nutrition Information
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- Per serving (6 servings)
- Calories: 169
- Fat: 0 g
- Saturated fat: 0 g
- Carbohydrates: 37 g
- Sugar: 0 g
- Fiber: 1 g
- Protein: 3 g
- Sodium: 108 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Not sure what people with the negative comments are doing with this rice recipe. My family asks me to make this rice all of the time. It’s absolutely perfect! Thank you, Jenn!
Maybe it’s the brand rice they’re using?
Perfection! The directions on my package did not say to bring water to a boil prior to adding rice. I did not think the directions sounded correct so googled and got your measurements and directions. Thank you, truly perfect!
Jenn- quick question- do you find when you let the rice sit for 10 mins that helps everything settle and the rice is perfect? Sorry if you already mentioned that but i do find once it sites it is less “mushy” looking – perhaps that might be the issue some people are having- trying to serve it right away? Just curious and again thank you!
Hi Liz, It’s important to let the rice sit off the heat after cooking to let the steam to evenly distribute itself through the rice. Hope that clarifies!
Jenn once again your recipes are foolproof!! Perfect white rice! I find brown rice more forgiving but never could quite get my white rice to be in between crunchy or mushy so thank you yet again! I had unexpected company the other night and rushed to your site for a brownie recipe – they were perfect! Thank you so much!! I will be buying your book and hope for more books to come!
💗
Made it for the third time tonight and for the third time it came out perfectly.
9 minutes is too much, ended up with a burned smelly mess. In the future i will use a glass bowl, 1/2 cup rice and 2/3 cups boiling water. Cover snd let sit for 15 minutes.
I have struggled with making rice in the past but this recipe is amazing! I followed it precisely and the rice turned out delicious. The ratio 2-3/4 cups of water to 1-1/2 cups of rice is super important when it comes to making rice. Jasmine rice is also one of my favorites and this recipe helped me with making it the right way!
Also letting the rice absorb the water on a low heat helps it to be light and fluffy rather than overly wet and soggy.
How is this the no 1 recipe? This produces goopy overcooked mush.
The internet is going to hell.
If you’re going to give people a recipe that is wrong because “you like it soft”, put it in the title or something.
Please mind your manners. If you have a better recipe, you are free to post it. Otherwise, you should be thanking this chef for her free recipe.
Unfortunately, With 2-3/4 cups of water the rice came out soggy and over cooked.
Hands down the BEST rice I have ever cooked. Served with Kalua pork and everyone thought it was delicious and cooked to perfection.
Thank you for what will now be my forever recipe for perfect jasmine rice. 🥰
Great recipe, I always cook my jasmine rice like this, perfect every time.
It really is so simple I wonder if some read the quantities wrongly.
2-3/4 = two and three quarters cups of water
1-1/2 = one and a half cups of rice.
I always rinse rice and drop into boiling water wait for it to come back to boil, stir ONCE put on tight lid and leave well alone for 15 mins.
First I want to thank you for this recipe because I have been searching for one that doesn’t give me mushy rice. Your recipe is perfect just perfect. Better than following the directions on the bag or box. I was skeptical but tried it anyway and so glad I did.
I rinsed the rice beforehand and it did not make the rice too soft since I always do this step.
Also, I used one cup of Jasmine and 1/2 of brown rice.
Be skeptical, but give a try because you just never know.