Perfect Jasmine Rice

4.5 stars based on 21 votes

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.


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


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


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

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Perfect Jasmine Rice

Servings: 4-6
Total Time: 20 Minutes


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


  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.
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Reviews & Comments

  • 4 stars

    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
  • 3 stars

    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
  • 5 stars

    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
  • 5 stars

    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
  • 1 stars

    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
    • 5 stars

      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
    • 1 stars

      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
      • 5 stars

        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
  • 1 stars

    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
  • 5 stars

    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
  • 5 stars

    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
  • 5 stars

    Yes, we got perfectly cooked jasmine rice based on Jenns suggestions, thank you Jenn!

    - Susan on November 30, 2017 Reply
  • 5 stars

    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
  • 5 stars

    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
  • 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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