Perfect Jasmine Rice

Tested & Perfected Recipes

With the right water to rice ratio, you can make fragrant, perfectly cooked jasmine rice every time.

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.

Perfect Jasmine Rice

With the right water to rice ratio, you can make fragrant, perfectly cooked jasmine rice every time.

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 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.
  2. 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.

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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Reviews & Comments

  • I usually use a rice maker but didnt have one on hand. I made this recipe in my nonstick saucepan and will only make it this way from now on!
    It was moist and fluffy! Thank you for sharing your recipe!

    • — Kelli Nelson on February 18, 2021
    • Reply
  • Followed this recipe as we were out of minute rice, my brother showed up with more minute rice and it finished cooking in less time than this, it took over 30 mins to absorb the water and was still hard in the middle.

    • — Robert Zigler on February 15, 2021
    • Reply
  • 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

    • — Ken Campbell on February 13, 2021
    • Reply
  • 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!

    • — Tondelaya on February 2, 2021
    • Reply
  • Ratio is spot on!

    • — Linda on January 28, 2021
    • Reply
  • 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.

    • — Denise Lynch on January 24, 2021
    • Reply
  • 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.

    • — Ruth on January 21, 2021
    • Reply
  • I followed the recipe to the letter and the rice came out slushy and horrible

    • — Andrew copley on November 15, 2020
    • Reply
  • 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.

    Absolutely Useless.
    I still don’t know the ratio of rice to water.
    How much water to rice?

    • — Confused on August 30, 2020
    • Reply
    • Hi, You’ll need 1-3/4 cups of water and 1 cup of rice. And it sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, under the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies!

      • — Jenn on September 1, 2020
      • Reply
  • Thank you to the writer for providing the necessary information

    • — Nguyen Song Ngoc Thach on August 27, 2020
    • Reply
  • 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.

    • — IndigoSnake on August 10, 2020
    • Reply
  • Wow! The ratio of water to rice really cooked a
    fluffy rice instead of sticky. Thank you for sharing.

    • — Antonia Scott on July 24, 2020
    • Reply
  • 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

    • — Christine on July 10, 2020
    • Reply
  • 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!

    • — Cooking in Tucson on June 20, 2020
    • Reply
  • 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!

    • — NavyGirl on June 18, 2020
    • Reply
    • 🙂

      • — Jenn on June 19, 2020
      • Reply
  • 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!

    • — Catherine on June 14, 2020
    • Reply
  • 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.)

    • — Artie on May 17, 2020
    • Reply
  • 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.

    • — Maggie on May 9, 2020
    • Reply
    • 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!

      • — Catherine on June 14, 2020
      • Reply
  • The rice turned out fine so I will use this ratio going forward but will not add salt. Way too salty

    • — Meeta on May 9, 2020
    • Reply
  • 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!

    • — Abby on May 9, 2020
    • Reply
  • Perfect Jasmine Rice every time. Pairs perfectly with Blackened Tilapia and Roasted Broccoli with Chipotle Butter. 👌

    • — Chad on May 3, 2020
    • Reply
  • 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!

    • — Katy on May 1, 2020
    • Reply
  • 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
    ⭐⭐⭐⭐⭐

    • — Betty Gehringer on April 21, 2020
    • Reply

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