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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As a Yorkshireman I don’t have a clue how to cook rice so I googled it and Jenn’s recipe came up, it turned out spot on and next time I need to cook some jasmine rice I’ll go straight to her recipe! Many thanks, Ken in snowy North Yorkshire
My Jasmine rice came out perfectly!! The directions on the bag made the rice sticky and over done. I’m so glad I found this site with the perfect way to cook the rice!! Thank You!
This is my go to recipe when I cook jasmine rice. I always forget the ratios. It comes out perfect every single time. Only thing I do differently is add star anise to it.
Ratio is spot on!
This rice turned out perfectly! I typically use a rice cooker since I am terrible at cooking rice on the stove but I thought I would give it a try. I’m so glad I did. My family could not figure out what I had done differently. They absolutely loved it! Thank you so much for this recipe. I now have confidence in cooking perfect jasmine rice on the stovetop.
I just tried the recipe tonight and it turned out great. This is the first time I have added the rice to the boiling water instead of bringing both to a boil (which is what the package usually says). This is the recipe that I am using from now on.
I followed the recipe to the letter and the rice came out slushy and horrible
Thank you to the writer for providing the necessary information
After reading the mixed reviews for this recipe, I just HAD to see for myself how good or bad it was. I could have really soggy, too salty rice or fluffy and flavorful rice. The suspense was killing me and it was part of the allure of following this recipe exactly. I made sure to measure everything precisely and used my timer as well. The only thing I changed was using sea salt instead of table salt. I think sea salt tastes far better in food than table salt. Perhaps next time I’ll use my Himalayan salt and see what happens.
Anyways, I just want to say that my rice came out PERFECTLY! I was so amazed. I didn’t wash my rice, I added the salt, and the rice came out fluffy with just the right amount of saltiness. Now, I wouldn’t use this for fried rice or anything like that, but on it’s own, it tastes good and you definitely do not need to add soy sauce. Definitely adding this to my list. Thank you, Jennifer! Had this with some orange chicken I made from scratch.
Wow! The ratio of water to rice really cooked a
fluffy rice instead of sticky. Thank you for sharing.
I made this dish using good quality chicken sausages and it was really delicious.
It’s a definite winner in terms of taste as well as its quick and easy preparation and cooking time.
Thanks very much, I’ll be sharing this recipe on 🙂
Christine