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Perfect Jasmine Rice

5 stars based on 7 votes

Perfect-Jasmine-Rice

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 getting the right ratio of water to rice. Typically, the instructions on the package call for 1-1/2 cups water for every 1 cup of rice. That’s fine if you like your rice “al dente” but I prefer mine soft, so I always add a bit more water. Many recipes call for rinsing the grains before cooking but I don’t think it’s necessary — even when you rinse jasmine rice, the grains have a slightly sticky texture and cling together.

ingredients

Begin by bringing the water and salt (if using) to a boil. Then add the rice.

adding-rice-to-boiling-water

Cover the pot and reduce the heat to low. Simmer for about 15 minutes, or until all of the water is absorbed.

cooked-rice

Taste the rice. If it is still too firm, add a few tablespoons more water and cover until the water is absorbed.

Perfect Jasmine Rice

Servings: 4-6
Total Time: 20 Minutes

Ingredients

  • 2-3/4 cups water, plus more if necessary
  • 1-1/2 cups jasmine rice
  • 3/4 teaspoon salt

Instructions

  1. Bring the water to a boil in a medium saucepan. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Taste the rice; 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.

Reviews & Comments

  • 5 stars

    Years ago I used to eat African rice dishes that used jasmine rice when I dated an African man. I tried countless times to duplicate the rice. Every jasmine recipe I tried, the rice came out mushy or cooked too much. For the first time in years I have found the perfect recipe. I just add some olive oil and little extra salt and boil it with few onion slices for extra flavor. Thank you for posting correct rice cooking directions! I’m so happy lol

    - Faith on March 22, 2017 Reply
  • 5 stars

    This jasmine rice recipe really is “Perfect”. I had always struggled making rice before on the stovetop & this recipe is my new go to – works every time. I used it with Beef & Broccoli & Curry chicken dish from this site. Easy & exactly as you’ve written it out – thanks Jenn!!!

    - TracyV on February 20, 2017 Reply
  • 5 stars

    This recipe works every time. Jasmine rice has such a lovely flavor. It even smells great raw.
    So looking forward to the cookbook. Every recipe I have ever tried from this website has been five stars, every single one!!

    - Barb Matesich on December 18, 2016 Reply
  • 5 stars

    I’m rice challenged and can’t ever get a good batch of rice. This recipe worked perfectly & I finally have delicious moist rice!

    - HD on August 7, 2016 Reply
  • In your recipe for jasmine rice, you say if the rice is still firm, add a few tablespoons of water and let it cook/absorb off the heat. do you mean it should not be simmering still but rather off the burner but keeping rice covered, allowing heat to absorb this extra water?

    - Lilly on April 21, 2016 Reply
    • Hi Lilly, The rice can be over a low heat if you need to add the water and cook it for a few extra minutes. Hope that helps!

      - Jenn on April 22, 2016 Reply
  • 5 stars

    Perfect perfect. This recipe made a perfect jasmine rice and I added a touch more water because I wanted softer rice.

    - Adrienne on April 4, 2016 Reply
  • Hi there! I thought this would be a great side for our second round of Thai chicken grilled skewers (such a winner with the fam!!) – I had heard from a friend of mine that she cooks her jasmine rice with coconut milk and chicken broth. Do you have any suggestions for doing so? Will it be too sweet?

    Thanks again for the wonderful recipes!

    - Steph on February 1, 2016 Reply
    • Hi Steph, I think that sounds delicious but I would go easy on any added sugar (which most recipes call for). Definitely cut the coconut milk with broth or water or the cooking liquid will be too heavy.

      - Jenn on February 2, 2016 Reply
  • 5 stars

    Thank you for the instructions I opted for the soft and fluffy and added a little more water and it came out divine! I also added my own twist and instead of salt added chicken knorr powder! thanks again! So fast and easy. It was my third time making any type of rice!

    - Charlotte V on January 10, 2016 Reply
  • Can you use the same measurements for brown rice?

    - Faith on December 22, 2015 Reply
    • You can use the same amount of rice, but check the rice package to see how much water you need to cook it in.

      - Jenn on December 23, 2015 Reply
  • 5 stars

    If I want to 3X this recipe — would the water/rice ratio stay the same?

    - Libby on September 26, 2015 Reply
    • Hi Libby, I always find I need to adjust it a bit when making more. I would start with the same ratio — if the rice is still tough at the end of the cooking time, I would add more water little by little and continue cooking until done.

      - Jenn on September 28, 2015 Reply
  • Can I make this in my rice cooker? I don’t have much success cooking rice on the cooktop.

    - Patsy on August 6, 2015 Reply

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