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Learn how to cook jasmine rice perfectly every time—an essential skill for making delicious Thai, Vietnamese, and Southeast Asian food at home.
Named after the fragrant jasmine flower, jasmine rice is a long-grain rice native to Thailand, known for its delicate floral aroma and buttery taste. This jasmine rice recipe is a simple stovetop method that produces tender grains with a little natural stickiness—just right for scooping up with chopsticks or serving alongside your favorite curry.
What You’ll Need To Make Jasmine Rice
Tips For Perfect Jasmine Rice
- Use the right amount of water. I use 2¾ cups water for 1½ cups rice, which is a little more than many packages recommend. I find that the extra water makes the rice more tender, just the way I like it. Keep in mind that the exact amount of water needed can vary depending on your rice, saucepan, and how tightly the lid fits.
- Skip rinsing the rice. I know many rice recipes tell you to rinse the grains first, but I don’t find it necessary here. Rinsing removes some of the surface starch, but jasmine rice naturally has a slightly clingy texture. Just be sure to use unrinsed rice for this recipe, since that’s what the water measurement is based on.
How To Make Jasmine Rice
Bring the water to a boil in a medium saucepan, then stir in the rice and salt. Cover the pan, turn the heat down to low, and let the rice simmer for 15 minutes, or until all the water has been absorbed. Give it a taste to make sure it’s tender. If it’s still a little firm, don’t worry! Just add a few tablespoons of water, cover the pan again, and let it steam off the heat for a few more minutes. That’s all there is to it!
Storage, Freezing & reheating Instructions
Cool leftover rice quickly and refrigerate in an airtight container within 2 hours of cooking. It will keep for up to 3 days in the refrigerator or 3 months in the freezer. To reheat, sprinkle with a little water, cover, and microwave until steaming hot throughout. There’s no need to thaw frozen rice first. Leftover jasmine rice is also great for making fried rice!
Perfect Jasmine Rice
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.
Nutrition Information
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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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
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.
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.
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