How to Cook Jasmine Rice

Fully cooked and fluffed jasmine rice in a medium pot.

4.81 from 26 votes

With the right water-to-rice ratio, you’ll have perfectly fluffy and fragrant Jasmine Rice every time. This easy recipe will make you a rice-cooking pro in no time!

Prep Time5

Cook Time30

Soak Time30

Total Time1 5

Servings: cups cooked rice (approximately)

Calories: 252kcal

Chef: Jessica Randhawa

Ingredients

▢ 1 cup Jasmine rice
▢ 2 teaspoon oil
▢ 1⅓ cups water - (or chicken broth)
▢ pinch of salt - (optional)

Instructions

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 it with cold water. Allow your rice to soak for 20-30 minutes (time allowing).
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 occur, 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 to 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.

Notes

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 indicates that most of the liquid has been absorbed.

Nutrition

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