Learn how to cook perfectly fragrant Jasmine Rice every time with my easy step-by-step instructions, tips, and tricks. You’ll be a rice-cooking pro in no time!
Perfect Jasmine Rice
We’ve learned all about the different types of rice, now it’s time to learn a bit more about how to cook each one. Today we’re learning how to cook jasmine rice. Very similar to how we cook basmati rice on the stovetop, the key here is finding the right water to rice ratio (hint- the package instructions are usually wrong!)
So, if you’ve ever made a pot of mushy, water-logged rice then keep reading, because this post is for you.
What is Jasmine Rice?
Named after the delicious-smelling jasmine flower, jasmine rice is originally from Thailand and is most commonly used in Southeast Asian cooking like this coconut rice recipe. A type of long-grain rice, the grains are slightly shorter and thicker when compared to basmati rice and become moist and somewhat sticky after cooking. Thorough rinsing to remove dirt and surface starch is highly recommended. Most major supermarkets sell both brown jasmine rice and white jasmine rice.
RELATED: What is Basmati Rice?
Ingredients and Frequently Asked Questions
It’s our lucky day because the ingredients required to cook this simple jasmine rice are pretty straight-forward,
- Jasmine rice
- Water (or, for added flavor, chicken stock, veggie broth, or bone broth)
- Oil or Butter
- Pinch of salt
Is jasmine rice gluten-free?
All types of rice, including jasmine rice, are 100% gluten-free.
Do I have to wash my rice before cooking?
I am a firm believer in washing rice before cooking. Some people disagree with this – and that’s totally ok – but since you asked.
The reason for washing rice is not just to get it clean (yes, very important), but also, and more importantly, it’s to remove the surface starch from the rice. Skip this step and no matter how well you cook your rice, it is more likely to turn out clumpy and gummy.
Do I have to soak my rice before cooking?
You do not need to soak your rice before cooking – especially if you’re short on time. The primary reason for soaking rice is to speed up cooking time.
What is the best rice to water ratio for jasmine rice?
I have found that the perfect ratio is 1 cup rice to 1 and 1/3 cups water. I know that this is less water than what most (if not all) packaging suggests to use. From personal experience, however, I have found that any more water than this causes the rice at the bottom of the pot to breakdown and become gluey.
How to Cook Jasmine Rice
1. Wash the rice
Wash the rice in several changes of cold water, or until the water runs nearly clear. Thoroughly washing the rice removes dirt and surface starch making fluffier, less sticky rice.
2. Soak in cold water (optional)
Transfer the rice to a medium bowl and fill with cold water. Allow your rice to soak for 20-30 minutes.
3. Drain the rice really well
Thoroughly drain the rice in a fine-mesh strainer. To help remove some of the excess water, I like to rest the rice-filled fine-mesh strainer on top of a kitchen towel and carefully tap to remove any excess water clinging to the grains. Keep in mind that any extra water that isn’t drained away will make its way to your pot, throwing off the water to rice ratio.
4. Boil the water or cooking liquid
pre-boil the water (or chicken broth). You may use an electric or stovetop kettle, or old-fashioned pot. For 1 cup of rice, you will need 1⅓ cups of water (just-boiled). You may measure the exact amount, being extra careful not to let any evaporation take place as it comes heats up, or boil a bit extra and measure the boiling liquid just before adding to the rice.
5. Toast the rice (optional)
I love toasting my rice, but in this case, it’s completely optional. Give it a try – or don’t – completely up to you.
Heat the olive oil (or butter) in a wide, saucepot or pan over medium heat. Add the rice and a pinch of salt. Thoroughly mix the rice so that each grain is covered in oil.
6. Add the liquid and cook rice
Add the boiled water (or stock) and increase to medium-high heat. Bring to a boil, immediately reduce heat to low and cover with a tight-fitting lid. Leave the rice to cook for 10-12 minutes without lifting the lid.
- Tip – If you have a clear glass lid, you can check for doneness by carefully tilting the pan (with the lid still in place) to one side. If you see a pool of extra liquid, you know to keep cooking. If no liquid is visible, it’s a good indication that most of the liquid has been absorbed.
Remove from heat and allow the rice to steam, undisturbed, for 10-15 minutes. Do not remove the lid. Just before serving, gently fluff with a fork and dot with 1-2 tablespoons of butter, if desired.
Other Cooking Methods
You can also cook perfect jasmine rice via the Instant Pot or the “pasta” cooking method. Check out my posts on how to cook Instant Pot white rice and Instant Pot brown rice for more information. Water to rice ratios for both white and brown jasmine rice is 1:1 or 1 cup of water for every 1 cup of rice.
To cook your rice like pasta follow these easy instructions,
- Thoroughly wash your rice. For this method, you do not need to measure out the rice (unless you want/need to).
- Transfer the washed rice to a medium saucepan or pot and fill with enough water to cover by at least 1-inch (again, no need to measure the amount of water). Add a pinch of salt and stir.
- Bring the water to a boil over high heat. Once the water comes to a boil, reduce heat to low and cover the pot with a tight-fitting lid.
- Check the progress of the rice every 5 minutes. If you can squish it between your fingers, it’s done. Drain any excess water from the rice (there will be water leftover) and rinse with warm water. Drain again and transfer back to the pot. Just like pasta, avoid over-cooking your rice.
Read more about this pasta-like cooking method in this post all about cooking rice.
How to Serve Jasmine Rice
Jasmine rice pairs best with Southeast Asian recipes including curries, stir-fry, and meat dishes. And it’s nutty taste and aroma make it a delicious base for stand-alone rice recipes like this coconut rice or fried rice recipe. You’ll almost always find a big serving of jasmine rice paired with your favorite Thai cuisine including,
- Pad See Ew Recipe (Thai Noodles Cooked with Soy Sauce)
- Thai Basil Chicken Recipe (Pad Kra Pao Gai)
- Pineapple Coconut Thai Fish Curry
More Rice Recipes,
If you try making this Jasmine Rice, please leave me a comment and let me know! I always love to hear your thoughts.
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How to Cook Jasmine Rice
- 1 cup Jasmine rice
- 2 teaspoon oil
- 1⅓ cups water ((or chicken broth))
- pinch of salt ((optional))
- Wash the rice in several changes of cold water, or until the water runs nearly clear. Thoroughly washing the rice removes dirt and surface starch making fluffier, less sticky rice.
- Transfer the rice to a medium bowl and fill with cold water. Allow your rice to soak for 20-30 minutes.
- Thoroughly drain the rice in a fine-mesh strainer. To help remove some of the excess water, I like to rest the rice-filled fine-mesh strainer on top of a kitchen towel and carefully tap to remove any excess water.
- Boil the water (or chicken broth). You may use an electric or stovetop kettle, or old-fashioned pot. You will need 1⅓ cups of just-boiled liquid. You may measure the exact amount, being extra careful not to let any evaporation take place, or boil a bit extra and measure the boiling liquid just before adding to the rice.
- Toast the rice (optional) - Heat the olive oil (or butter) in a wide, lidded saucepot or pan over medium heat. Add the rice and a pinch of salt. Thoroughly mix the rice so that each grain is covered in oil (I like using a stainless steel pot with a glass lid whenever I make rice).
- Add the boiled water (or stock) and increase medium-high heat. Bring to a boil, immediately reduce heat to low and cover with a lid. Leave the rice to cook for 10-12 minutes without lifting the lid (see notes).
- Without removing the lid, remove from heat and allow the rice to steam, undisturbed, for 10-15 minutes. Just before serving, fluff with a fork and dot with 1-2 tablespoons of butter, if desired.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)