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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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Perfect for me and I’m not a cook! This was my first time making Jasmine rice. I used bulk Jasmine rice from Sprouts. It took about 20-22 minutes to absorb all of the water but I see how the time could vary depending on several factors, including the rice you use. It just takes a little patience and common sense to make adjustments. I turned the burner all the way to lowest setting and if I had it a touch higher it may have cooked faster, but I’d rather it took a little longer than burn on the bottom. If you do have burner set a little higher make sure you stir it a few times to keep it from being too well done on the bottom. But I loved the rice! It is lighter and fluffier than regular rice and has a very unique taste. Thanks for this simple recipe! Perfect!
I have made this recipe for jasmine rice, probably upwards of 20 times. It’s faultless, every single time. It’s outstanding. Rice is fluffy, and has wonderful texture. It’s not gloppy, and of course you can moderate the salt to your own taste. Look no further, this is a winner.
Will these proportions work with brown rice?
I’m not 100% sure; you can use the same amount of rice, but check the rice package to see how much water you need to cook it in.
Thank you, I followed your advice about the water / rice ratio and it worked well.
Terrible! It came out a mush! And never add salt!
Just tried the recipe and use the exact measurements and water did not absorb in 15 minutes 😔
Perfect! I had a little over 1/4 cup extra rice in the bag so I went ahead and added it in. I did some math and used 1/2 cup extra water. It turned out perfect!
Hi Jen, I want to try this for the weekend but I’m serving a crowd. Can it be doubled? Sometimes just doubling doesnt always work.
Hi Hella, Yes, you can double it. The cook time may be slightly different so just keep a close eye on it. Enjoy!
The rice turns out perfectly, I just like a bit more salt in the water.
Made this today and it was absolutely perfect. I can always count on you, Jenn!