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
- Cilantro Lime Rice
- 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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Although I did find that it took a bit longer to cook, this is a GREAT recipe for rice. My rice came out moist and tender; also, adding that amount of salt just brings it to a new dimension! Thanks!
Ummmm, I have no idea what all the negative reviews are about…I am positively TERRIBLE at cooking rice and I followed the recipe exactly and it turned out perfectly! I’ve never had rice come out this well…even with a rice cooker. Jenn, your recipes are always winners…thank you so much for sharing them!
🙂
I wish I had snapped a photo, because the rice was perfect! I always rinse the rice well, and rather than wait for the boil, I just added everything to the pot at once, brought to boil, then reduced to simmer. Once simmering, I set timer for 15 minutes. Thank you!
To take your Jasmine rice to the next level, use Swanson chicken stock instead of water. I use a simple 2:1 ratio. (2 cups stock, to 1 cup rice.)
My rice was terribly soggy, swimming in way too much water. I’m not sure if the ratios were off but I followed it exactly, measuring the water and rice. I know I will look for another “recipe” to follow the next time.
I wish I had snapped a photo, because the rice was perfect! I always rinse the rice well, and rather than wait for the boil, I just added everything to the pot at once, brought to boil, then reduced to simmer. Once simmering, I set timer for 15 minutes. Thank you!
My rice were longer and rounder 🥲 which rice did you use
The rice turned out fine so I will use this ratio going forward but will not add salt. Way too salty
Not sure why this doesn’t have 5 stars. I have been using this recipe for a couple months and I love it—no more dried out rice!
Perfect Jasmine Rice every time. Pairs perfectly with Blackened Tilapia and Roasted Broccoli with Chipotle Butter. 👌
If by soft you mean soggy. I’m sure this ratio is for someone but with completely soggy rice I’m honestly not sure who. I prefer soft and fluffy but this didn’t yield that for me and I tried three separate times!
Thank you Jennifer Segal, I followed your recipe directions exactly as printed and it was not mushy. However, it was absolutely perfect and DELICIOUS!!!
FIVE STARS
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