Perfect Jasmine Rice
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With the right water-to-rice ratio, you can make perfectly cooked jasmine rice every time.
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 using the right water-to-rice ratio. Typically, the instructions on the package call for 1½ cups water for every 1 cup of rice. That’s fine if you like your rice “al dente,” but I prefer mine more tender, so I use a bit more water. Many recipes call for rinsing the grains before cooking but I think it’s an unnecessary extra step; even when you rinse jasmine rice, the grains have a slightly sticky texture and cling together.
As simple as rice may seem to prepare, it can be difficult to get “just right.” The key is usually tweaking the water-to-grain ratio or the cooking time. I often add a bit less water than I think I need in the beginning, then taste after steaming. If the rice is still too firm, I add a few tablespoons more and steam a bit longer. Jasmine rice is ideal for making fried rice. For more foolproof rice and grain cooking methods, see my basmati rice and couscous recipes.
What You’ll Need To Make Jasmine Rice
Step-by-Step Instructions
Bring the water to a boil in a medium saucepan.
Stir in the rice and salt.
Cover, reduce the heat to low, and simmer for 15 minutes until all of the water is absorbed.
Taste the rice to test for doneness; it should be perfectly cooked, but 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 for a few more minutes.
How To Freeze Jasmine Rice
Cooked jasmine 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 the rice will take up less space in the freezer. There is no need to thaw the rice before reheating; simply remove it from the freezer and reheat in the microwave with 1 to 2 tablespoons of water.
You May Also Like
- Perfect Basmati Rice
- Cilantro Lime Rice
- Basmati Rice Pilaf with Dried Fruit & Almonds
- Mexican Rice
- Fried Rice
Perfect Jasmine Rice
With the right water-to-rice ratio, you can make perfectly cooked jasmine rice every time.
Ingredients
- 2¾ cups water, plus more if necessary
- 1½ cups jasmine rice
- ¾ teaspoon salt
Instructions
- Bring the water to a boil in a medium saucepan. Stir in the rice and salt; cover the pan and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Taste the rice to test for doneness; it should be perfectly cooked, but 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 for a few more minutes.
- Freezer-Friendly Instructions: Cooked jasmine 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 the rice will take up less space in the freezer. There is no need to thaw the rice before reheating; simply remove it from the freezer and reheat in the microwave with 1 to 2 tablespoons of water.
Nutrition Information
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- Per serving (6 servings)
- Calories: 169
- Fat: 0 g
- Saturated fat: 0 g
- Carbohydrates: 37 g
- Sugar: 0 g
- Fiber: 1 g
- Protein: 3 g
- Sodium: 108 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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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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!!!
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!!
I’m rice challenged and can’t ever get a good batch of rice. This recipe worked perfectly & I finally have delicious moist rice!
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?
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!
Perfect perfect. This recipe made a perfect jasmine rice and I added a touch more water because I wanted softer rice.
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!
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.
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!
Can you use the same measurements for brown rice?
You can use the same amount of rice, but check the rice package to see how much water you need to cook it in.
I don’t understand what happened, but I followed the directions and it came out bad. Was not fully cooked after bringing the water to a boil first, then adding in the rice and reducing the heat to low for 15 min. After the 15 min the rice was still too crunchy, so I added 3 tbs of water and left it to soak up but no luck. The bottom layer of rice was soggy and mushy and the top was still undercooked. Very disappointed.
If I want to 3X this recipe — would the water/rice ratio stay the same?
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.
Can I make this in my rice cooker? I don’t have much success cooking rice on the cooktop.
Hi Patsy, Sure but you may need to change the water to rice ratio.
Do you know what that ratio might be?
Hi Patsy, Here’s a link with a good how-to: http://www.splendidtable.org/story/steamed-jasmine-rice-khao-suay