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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 usually use a rice maker but didnt have one on hand. I made this recipe in my nonstick saucepan and will only make it this way from now on!
It was moist and fluffy! Thank you for sharing your recipe!
As a Yorkshireman I don’t have a clue how to cook rice so I googled it and Jenn’s recipe came up, it turned out spot on and next time I need to cook some jasmine rice I’ll go straight to her recipe! Many thanks, Ken in snowy North Yorkshire
My Jasmine rice came out perfectly!! The directions on the bag made the rice sticky and over done. I’m so glad I found this site with the perfect way to cook the rice!! Thank You!
This is my go to recipe when I cook jasmine rice. I always forget the ratios. It comes out perfect every single time. Only thing I do differently is add star anise to it.
Ratio is spot on!
This rice turned out perfectly! I typically use a rice cooker since I am terrible at cooking rice on the stove but I thought I would give it a try. I’m so glad I did. My family could not figure out what I had done differently. They absolutely loved it! Thank you so much for this recipe. I now have confidence in cooking perfect jasmine rice on the stovetop.
I just tried the recipe tonight and it turned out great. This is the first time I have added the rice to the boiling water instead of bringing both to a boil (which is what the package usually says). This is the recipe that I am using from now on.
I followed the recipe to the letter and the rice came out slushy and horrible
Thank you to the writer for providing the necessary information
After reading the mixed reviews for this recipe, I just HAD to see for myself how good or bad it was. I could have really soggy, too salty rice or fluffy and flavorful rice. The suspense was killing me and it was part of the allure of following this recipe exactly. I made sure to measure everything precisely and used my timer as well. The only thing I changed was using sea salt instead of table salt. I think sea salt tastes far better in food than table salt. Perhaps next time I’ll use my Himalayan salt and see what happens.
Anyways, I just want to say that my rice came out PERFECTLY! I was so amazed. I didn’t wash my rice, I added the salt, and the rice came out fluffy with just the right amount of saltiness. Now, I wouldn’t use this for fried rice or anything like that, but on it’s own, it tastes good and you definitely do not need to add soy sauce. Definitely adding this to my list. Thank you, Jennifer! Had this with some orange chicken I made from scratch.
Wow! The ratio of water to rice really cooked a
fluffy rice instead of sticky. Thank you for sharing.