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.
Perfect Jasmine Rice
- 2-3/4 cups water, plus more if necessary
- 1-1/2 cups jasmine rice
- 3/4 teaspoon salt
- Bring the water to a boil in a medium saucepan. Stir in the rice and the salt; 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.
- Freezer-Friendly Instructions: This 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 it will take up less space in the freezer.) No need to thaw before reheating; remove it from the freezer and reheat in the microwave with 1 to 2 Tbsp. of water.