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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 made this dish using good quality chicken sausages and it was really delicious.
It’s a definite winner in terms of taste as well as its quick and easy preparation and cooking time.
Thanks very much, I’ll be sharing this recipe on 🙂
Christine
Although I did find that it took a bit longer to cook, this is a GREAT recipe for rice. My rice came out moist and tender; also, adding that amount of salt just brings it to a new dimension! Thanks!
Ummmm, I have no idea what all the negative reviews are about…I am positively TERRIBLE at cooking rice and I followed the recipe exactly and it turned out perfectly! I’ve never had rice come out this well…even with a rice cooker. Jenn, your recipes are always winners…thank you so much for sharing them!
🙂
I wish I had snapped a photo, because the rice was perfect! I always rinse the rice well, and rather than wait for the boil, I just added everything to the pot at once, brought to boil, then reduced to simmer. Once simmering, I set timer for 15 minutes. Thank you!
To take your Jasmine rice to the next level, use Swanson chicken stock instead of water. I use a simple 2:1 ratio. (2 cups stock, to 1 cup rice.)
My rice was terribly soggy, swimming in way too much water. I’m not sure if the ratios were off but I followed it exactly, measuring the water and rice. I know I will look for another “recipe” to follow the next time.
I wish I had snapped a photo, because the rice was perfect! I always rinse the rice well, and rather than wait for the boil, I just added everything to the pot at once, brought to boil, then reduced to simmer. Once simmering, I set timer for 15 minutes. Thank you!
My rice were longer and rounder 🥲 which rice did you use
The rice turned out fine so I will use this ratio going forward but will not add salt. Way too salty
Not sure why this doesn’t have 5 stars. I have been using this recipe for a couple months and I love it—no more dried out rice!
Perfect Jasmine Rice every time. Pairs perfectly with Blackened Tilapia and Roasted Broccoli with Chipotle Butter. 👌
If by soft you mean soggy. I’m sure this ratio is for someone but with completely soggy rice I’m honestly not sure who. I prefer soft and fluffy but this didn’t yield that for me and I tried three separate times!