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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- 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 always you get me out of trouble. I put my jasmine rice in freezer for storage but neglected to put amounts and time on storage container. Quickly go to my favorite chef, and there was the info I needed. Thank you.
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Is it necessary to rinse rice well to take off the starch which causes it to be clumpy?
Hi Carol, Many recipes call for rinsing the grains before cooking but I think it’s an unnecessary extra step here; even when you rinse jasmine rice, the grains have a slightly sticky texture and cling together.
Please rinse your rice before cooking. Rinse it at least 3 times or until the water runs significantly clearer. To have super soft and fluffy rice, let the rice soak in water for 20 mins first. Add a pinch of salt to the water. If you use table salt intend of kosher salt, use even less.
Ugh, you HAVE to rinse your rice. For one, it really does produce a superior end result. For two, rice has a certain amount of naturally occuring arsenic. Seriously everyone, *please* wash your rice!
I’m curious Joy, are you a classically trained chef?
Joy, this may be of interest. It’s an extract from an article on the American Cancer Society’s website regarding arsenic in rice: “The FDA also notes that rinsing rice before cooking has very little effect on arsenic levels, and it can also lower its nutrient value.”
Thank you.
Many thanks!
Just made this recipe exactly as directed.
Turned out perfect. Thank you
I always keep jasmine rice for an occasional option from basmati rice. It pairs wonderfully with any sort of curry. I never rinse jasmine rice, thus it retains a little sticky quality.
thanks! we love jasmine rice, and we don’t usually add the salt, but we do add about a tbsp of olive oil when we cook it in the saucepan like this recipe; in the rice cooker, the rice comes out a bit more dry , [no oil used] but is great for eating with chopsticks!
also, this recipe works great for basmati rice!
First time I have ever made rice successfully. I followed the directions precisely and in 15 minutes I had perfect Jasmine rice. Thank you I have a love/hate affair with rice. It’s always either gummy or still hard. This was perfect. It’s my go to forever now.
Not sure what happened but this rice was so gummy. I followed the instructions exactly and it looked like I made porridge.
Next time try rinsing it in several changes of water (until the water runs clear); put it into a pot with filtered water and a pinch of kosher salt and bring it to a boil. Reduce to the lowest heat and cook for 12 minutes. You should have perfect rice using this method.
Perfect for me and I’m not a cook! This was my first time making Jasmine rice. I used bulk Jasmine rice from Sprouts. It took about 20-22 minutes to absorb all of the water but I see how the time could vary depending on several factors, including the rice you use. It just takes a little patience and common sense to make adjustments. I turned the burner all the way to lowest setting and if I had it a touch higher it may have cooked faster, but I’d rather it took a little longer than burn on the bottom. If you do have burner set a little higher make sure you stir it a few times to keep it from being too well done on the bottom. But I loved the rice! It is lighter and fluffier than regular rice and has a very unique taste. Thanks for this simple recipe! Perfect!
I have made this recipe for jasmine rice, probably upwards of 20 times. It’s faultless, every single time. It’s outstanding. Rice is fluffy, and has wonderful texture. It’s not gloppy, and of course you can moderate the salt to your own taste. Look no further, this is a winner.