Perfect Jasmine Rice

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

Spoon in a bowl of 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 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.

jasmine rice close up

What You’ll Need To Make Jasmine Rice

jasmine rice ingredients

Step-by-Step Instructions

Bring the water to a boil in a medium saucepan.

Pot of boiling water.Stir in the rice and salt.

Stirring in the rice and saltCover, reduce the heat to low, and simmer for 15 minutes until all of the water is absorbed.

Covered pot on a stovetop.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.

cooked jasmine rice in pot

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.

Spoon in a bowl of jasmine rice.

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Perfect Jasmine Rice

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

Servings: 4-6
Total Time: 20 Minutes


  • 2¾ cups water, plus more if necessary
  • 1½ cups jasmine rice
  • ¾ teaspoon salt


  1. 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.
  2. 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

Powered by Edamam

  • 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, 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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  • For those who cast stones at an “American Style” of cooking, grow up. How ethnocentric can you get. I too have grown up Amerasian as my mother is from South Korea…yes, I’ve had a rice cooker sapping my parent’s energy bill my whole life too but I’m not blasting this recipe because I grew up differently. Yes, it’s preferable to wash the rice and yes, maybe it should soak but the person posting this recipe is trying to inform people. If your method is so perfect, why search this recipe? Try to be a bit less critical or not post at all. Thanks once upon a chef!

    • That was my comment. I was not casting stones. I said the recipe was fine, but for those of us who prefer rice the way they make it MOST other countries around the world, reduce the water. Why did I search for this recipe? Because I’ve used a rice cooker 99.9% of my life to make rice. I decided to make jasmine rice along with thai curry but was at my girlfriend’s place and she doesn’t own a rice cooker. I followed this recipe and it came out too soggy for our taste. I adjusted the recipe the next time and it came out perfect. I neither slammed Jenn nor said her recipe was bad. I simply provided an alternative opinion for those interested…

  • Hurrah! The first time I’ve actually cooked the rice and NOT had hard bits in it. I cooked for the 15 mins and as it still seemed a little damp on one side of the pan and al denté on the other I stirred it and took it off the heat and covered with the lid for the recommended 2 mins. Resulet! Perfect sticky rice – enjoyed by all! Thanks.

  • 1:1 rice to water, 1:1.5 is too much water and it comes out all mushy.

    • Exactly what I experienced, horrible rice recipe. Way too much water. So many fake reviews on this recipe it’s ridiculous.

  • If I need to increase this recipe for Jasmine Rice from 4-6 to 8-10 what proportions would I use?
    (The recipe calls for 2 3/4 cups water to 1 1/2 rice)

    • Hi Elsie, I’m not sure what the math would be (that’s not my strong suit 😊), but you could just double everything. If you have leftovers, they freeze nicely.

      • This turned out awful, ended up needing to be on low for closer to an hour rather than 15 minutes then turned out super mushy. Just awful.

  • Just saying, if this is a “perfect” rice recipe then you shouldn’t have the option to need more water. This recipe works the best for me when I dont put a lid on the pot and simmer the water out

    • My fault for thinking her perfect was the same as mine. Rice was mushy and way too soft and sticky. Live and learn.

  • I made the rice exactly as written and it turned out great. Cooked through but not mushy. It was fluffy and had an ever so slightly sticky texture. Perfect to have with my chickpea curry. Thank you!

  • This recipe is fine but as an Asian who has literally been cooking and eating rice my entire life, I cannot agree with the definition of al dente. To the rest of the rice-eating world, Americans consistently make rice with too much water. So I’d say this recipe errs slightly on the side of soggy. Also, you have to wash the rice, repeatedly, and presoak for up to an hour. That’s not optional in a Japanese household. My mom might disown me if she found out I wasn’t washing the rice thoroughly. It looks better, tastes better, and is more hygienic…

    • I couldn’t agree more. After living in South America for many years, I could never go back to cooking rice the American way.

  • Perfect rice! I have never added rice to boiling water. It came out light and fluffy. The best I’ve ever made. This is my new method going forward.

  • Turn out perfect. I had tried to cook jasmine rice before and it never turned out good. I did cook it on low about 20 mins. Thanks

  • I wound up with a pot full of watery rice…

    • Sorry you had a problem with this! Did you make any adjustments to the recipe? Any chance you could’ve made a measuring error?

  • Not sure what people with the negative comments are doing with this rice recipe. My family asks me to make this rice all of the time. It’s absolutely perfect! Thank you, Jenn!
    Maybe it’s the brand rice they’re using?

    • Perfection! The directions on my package did not say to bring water to a boil prior to adding rice. I did not think the directions sounded correct so googled and got your measurements and directions. Thank you, truly perfect!

  • Jenn- quick question- do you find when you let the rice sit for 10 mins that helps everything settle and the rice is perfect? Sorry if you already mentioned that but i do find once it sites it is less “mushy” looking – perhaps that might be the issue some people are having- trying to serve it right away? Just curious and again thank you!

    • Hi Liz, It’s important to let the rice sit off the heat after cooking to let the steam to evenly distribute itself through the rice. Hope that clarifies!

  • Jenn once again your recipes are foolproof!! Perfect white rice! I find brown rice more forgiving but never could quite get my white rice to be in between crunchy or mushy so thank you yet again! I had unexpected company the other night and rushed to your site for a brownie recipe – they were perfect! Thank you so much!! I will be buying your book and hope for more books to come!

  • Made it for the third time tonight and for the third time it came out perfectly.

    • 9 minutes is too much, ended up with a burned smelly mess. In the future i will use a glass bowl, 1/2 cup rice and 2/3 cups boiling water. Cover snd let sit for 15 minutes.

  • I have struggled with making rice in the past but this recipe is amazing! I followed it precisely and the rice turned out delicious. The ratio 2-3/4 cups of water to 1-1/2 cups of rice is super important when it comes to making rice. Jasmine rice is also one of my favorites and this recipe helped me with making it the right way!

    • Also letting the rice absorb the water on a low heat helps it to be light and fluffy rather than overly wet and soggy.

  • How is this the no 1 recipe? This produces goopy overcooked mush.
    The internet is going to hell.
    If you’re going to give people a recipe that is wrong because “you like it soft”, put it in the title or something.

    • Please mind your manners. If you have a better recipe, you are free to post it. Otherwise, you should be thanking this chef for her free recipe.

  • Unfortunately, With 2-3/4 cups of water the rice came out soggy and over cooked.

  • Hands down the BEST rice I have ever cooked. Served with Kalua pork and everyone thought it was delicious and cooked to perfection.
    Thank you for what will now be my forever recipe for perfect jasmine rice. 🥰

  • Great recipe, I always cook my jasmine rice like this, perfect every time.
    It really is so simple I wonder if some read the quantities wrongly.
    2-3/4 = two and three quarters cups of water
    1-1/2 = one and a half cups of rice.
    I always rinse rice and drop into boiling water wait for it to come back to boil, stir ONCE put on tight lid and leave well alone for 15 mins.

  • First I want to thank you for this recipe because I have been searching for one that doesn’t give me mushy rice. Your recipe is perfect just perfect. Better than following the directions on the bag or box. I was skeptical but tried it anyway and so glad I did.

    I rinsed the rice beforehand and it did not make the rice too soft since I always do this step.
    Also, I used one cup of Jasmine and 1/2 of brown rice.

    Be skeptical, but give a try because you just never know.

  • When It comes it comes to Jasmine rice you do want to clean the rice and rinse it with water before boiling. You will definitely get perfect quality jasmine sticky rice.

    • Always a success!

  • Hello, what are your measurements for cooking 3 cups of rice? Not using the 1.5:1 ratio. I like how your ratio came out better! Thank you

    • — Patricia Gomez
    • Reply
    • Hi Patricia, if you’re using 3 cups of uncooked rice, I’d suggest approximately 5 1/2 cups of water. Hope that helps!

  • Just made this – absolute fluffy perfection! Thank you for this awesome recipe!

  • 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?

    • Sure, Carol. You can store it in the fridge and reheat in the microwave.

  • 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
    • 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:
    Love all your recipes! So glad i found you website.
    All the best from Copenhagen

  • 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!

  • 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 🙂

  • 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?

    • 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!

  • 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.

  • I followed the recipe exactly as it is and this is the best Jasmine rice I’ve ever had! Thank you!

  • 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 😭

    • 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!

    • 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?

    • 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.

      • 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
        • Reply
  • Came out maybe 3/4 cooked.

    • Hi Deana, how long did you cook the rice?

  • I made this and it came out absolutely delicious! This is now my go to recipe for when I make Jasmine rice. Thank you!!

  • 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.

  • 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.

  • 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
    • 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.

  • 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
    • 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

  • 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.

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