Perfect Jasmine Rice

Tested & Perfected Recipes

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

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.
  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.

Reviews & Comments

  • Hi Jen.
    Is it possible to make rice ahead of time earlier day of event? If so, how best to store for a few hours and then reheat?
    Thanks
    Carol

    • — Carol Huck on November 3, 2018
    • Reply
    • Sure, Carol. You can store it in the fridge and reheat in the microwave.

      • — Jenn on November 4, 2018
      • Reply
  • I was looking for arguments for/against rinsing rice and found this page. I was surprised about the arsenic comments I thought rinsing was to remove dust. Regarding the amount of water, I learned at my local asian store that rice like beans can be new or old and might require more or less water. I usually follow the recommended ratio and write down the adjustments for the current bag. Next bag check again…

    • — Christine Bergeron on October 14, 2018
    • Reply
  • Hi Jen, the reason you rinse the rice a few times or soak it, is to rid it of arsenic.Here is one article among many on the internet:https://www.nomeatathlete.com/arsenic-in-rice/
    Love all your recipes! So glad i found you website.
    All the best from Copenhagen

    • — Fiona on October 8, 2018
    • Reply
  • I’ve always made my rice in the microwave or in the oven as stove top was too much guesswork. This recipe worked perfectly!!! Followed it exactly as written. Beautiful jasmine rice. And it was served to Chinese guests who love their jasmine rice. Thanks, Jenn!

    • — Jeanne Morton on September 26, 2018
    • Reply
  • Hey, as far as i know, they recomend rinsing the rice also because rice has in most cases a lot af arsenic in it. By rising or soaking it you can get rid of some of that (also soaking reduces the cook time and makes it more tender, like beans, but I’ve never tried that either)
    Anyways, thanks for the tips 🙂

    • — Jane on August 27, 2018
    • Reply
  • It didn’t work for me. Again. Help!

    I never had any problem with cooking rice for over 30 years. I used different types, uncle Bens converted rice, basmati rice, even no name and bulk rice from a supermarket or from a Chinese store … but I decided to try Thai Jasmine rice. Premium price. No matter how carefully I cook it there is a tiny hard central nub that stays there. With other rice I used 2 to 1 water to rice ratio with a tiny bit extra water. Or with basmati I cooked it in extra water then decanted the extra water. It always worked. When I tried the 2:1 with Jasmine rice, it was too sticky and gummy. ( no instructions on the container). So I tried the 1.5 to 1 ratio. The overall texture was much better but it still had a tiny hard core. What could be the problem?

    • — Val Marie on July 14, 2018
    • Reply
    • Hi Val, it sounds like the rice is not cooked completely through. I’d suggest cooking it as you have, tasting it to test for doneness and, assuming you’re getting that hard core, I’d add a few more tablespoons of water to the pot, cover it and either put it over very low heat, or just let sit on the stove off the heat for another 1 – 3 minutes. Hope that helps!

      • — Jenn on July 18, 2018
      • Reply
  • I have never been able to cook rice. Ever. Unless it’s boil in the bag and even then I can ruin it if I’m not careful. This recipe is a game-changer. So glad I tried it and now I use it at least once a fortnight. I love being able to cook food at home that I wouldn’t usually attempt because I found cooking rice so intimidating.

    • — Jen on June 20, 2018
    • Reply
  • I followed the recipe exactly as it is and this is the best Jasmine rice I’ve ever had! Thank you!

    • — Faith on June 17, 2018
    • Reply
  • If the ratio is 1:1-1/2, why does this call for 2-3/4 cups water? I trusted the recipe and went with it but now have soup and its the last of my rice 😭

    • — Jess on May 14, 2018
    • Reply
    • Hi Jess, I mention in the recipe intro that most packages specify the 1: 1 1/2 ratio, but that I add a bit more water because I prefer the rice to be softer. So sorry, you had a problem with this!

      • — Jenn on May 15, 2018
      • Reply
    • I’ve made this rice so many times – and it always comes out perfect. Perhaps your measurements were incorrect and that’s why it came our like soup?

      • — JL on June 5, 2018
      • Reply
    • This turned out awfully. Not sure if I messed up by stirring the rice while simmering, but many of the creations remained under hooked and crunchy while some others were over cooked. I chose to follow this recipe based on the good reviews but I regret it.

      • — Haley on June 16, 2018
      • Reply
      • wrong type of cooking pans results in undercook food or scoarched food ……try heavy duty pans,cast iron , thick copper coated ones , NO cheap pans like sets for $30 or $40 because they wont work , only for beginners learning basic cooking like breakfast

        • — william e wheatley on September 7, 2018
        • Reply
  • Came out maybe 3/4 cooked.

    • — Deana on April 30, 2018
    • Reply
    • Hi Deana, how long did you cook the rice?

      • — Jenn on April 30, 2018
      • Reply
  • I made this and it came out absolutely delicious! This is now my go to recipe for when I make Jasmine rice. Thank you!!

    • — Brianna Beers on March 3, 2018
    • Reply
  • Hello everyone! This recipe is wonderful! My rice cooker went kapootz 2 week ago! I thought I’d try to cook it on the stove (scary thought for me). This recipe worked out perfectly. The ratio is also perfect. The rice was cooked exactly the way we like it. It was so fluffy. I have made it twice since with the same excellent results. I am so happy I found this recipe. Thank you, Jenn.

    • — Joan on March 2, 2018
    • Reply
  • Yes, we got perfectly cooked jasmine rice based on Jenns suggestions, thank you Jenn!

  • I just have to say that this recipe for Jasmine rice came out perfect and amazing! Thank you so very much! I cannot tell you the countless times I have ruined all rice. I have a very picky 10 year old daughter who only likes the rice at our “Thai” restaurant. She and my husband told me it was exactly like the restaurant. I made this with your incredible Chicken Satay recipe that also came out EXACTLY like our fav Thai restaurant. Was such a great surprise for recipes to actually come out. Your amazing!! Thank you.

    • — Shana on August 28, 2017
    • Reply
  • I really need to know what select brand of Jasmine rice will have the line in the grain of rice after it’s done.

    • — Rhonda Lewis-Jones on July 25, 2017
    • Reply
    • Hi Rhonda, I’m sorry, but I’m not sure what line you’re referring to. I use Mahatma brand Jasmine rice and get good results with it.

      • — Jenn on July 25, 2017
      • Reply
  • It turned out absolutely perfect! I had it as a side to what everyone seems to agree is Salmon Katsu. This is the first time I’ve made jasmine rice and I felt so proud of myself. It really helped boost my confidence in cooking as I had lost it when I failed to cook brown rice perfectly (multiple times) despite following multiple recipes. I will most likely end up gushing about this good feeling to my therapist when I see her next week.

    • — Zwi Shawn Delossantos on April 8, 2017
    • Reply
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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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