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Fully cooked and fluffed jasmine rice in a medium pot.
5 from 4 votes

How to Cook Jasmine Rice

Learn how to cook perfectly fragrant Jasmine Rice every time! The total yield is approximately 3 cups of cooks rice for every 1 cup of uncooked rice.
Prep Time5 mins
Cook Time30 mins
Soak Time30 mins
Total Time1 hr 5 mins
Servings: 3 cups cooked rice (approximately)
Calories: 252kcal

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 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.

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's a good indication that most of the liquid has been absorbed.

Nutrition

Calories: 252kcal | Carbohydrates: 49g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Calcium: 17mg | Iron: 1mg
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