Jasmine rice is incredibly versatile, pairing beautifully with savory sauces and bold flavors. This simple recipe ensures your rice turns out perfectly every time—no clumping, no burning, and no sogginess. With just a few ingredients and a little attention, you’ll have a foolproof side dish that elevates any meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Jasmine rice
Water
Salt (optional)
Butter or oil (optional, for added flavor)
Directions
Rinse the jasmine rice in cold water 2–3 times until the water runs mostly clear. This helps remove excess starch for a fluffier result.
In a medium saucepan, combine the rinsed rice with water in a 1:1.5 ratio (1 cup rice to 1½ cups water).
Add a pinch of salt and a teaspoon of butter or oil, if desired.
Bring the water to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 12–15 minutes.
Turn off the heat and let the rice sit, covered, for another 10 minutes to steam.
Fluff with a fork before serving.
Servings and timing
This recipe makes about 3 cups of cooked rice (serves 4) and takes around 25 minutes total: 5 minutes for prep and 20 minutes for cooking and resting.
Variations
Use chicken or vegetable broth instead of water for extra flavor.
Add a bay leaf, star anise, or a slice of ginger during cooking for subtle aromatics.
Stir in chopped herbs like cilantro or scallions before serving for a fresh finish.
For coconut jasmine rice, replace half the water with coconut milk.
Add a splash of lime juice and zest for a citrusy twist.
Storage/Reheating
Store cooled jasmine rice in an airtight container in the refrigerator for up to 4 days. To reheat, microwave with a splash of water and cover with a damp paper towel to restore moisture. You can also reheat it in a saucepan over low heat with a bit of water. Avoid leaving cooked rice at room temperature for long periods.
FAQs
Why do I need to rinse jasmine rice?
Rinsing removes excess surface starch, which helps prevent the rice from becoming too sticky or gummy.
Can I cook jasmine rice in a rice cooker?
Yes, and it’s very easy—just use the same water-to-rice ratio and follow your rice cooker’s instructions.
What’s the ideal rice-to-water ratio?
For stovetop cooking, 1 cup of jasmine rice to 1½ cups of water works best.
How do I keep jasmine rice from sticking?
Use the correct ratio of water and avoid over-stirring. Rinsing also helps reduce sticking.
Can I use salt or butter?
Yes, adding salt and a little butter or oil enhances the flavor and texture, though it’s optional.
Is jasmine rice gluten-free?
Yes, jasmine rice is naturally gluten-free.
What’s the difference between jasmine rice and basmati rice?
Jasmine rice is softer and slightly sticky, while basmati is longer-grain and drier with a nuttier aroma.
How do I reheat jasmine rice without drying it out?
Add a splash of water and cover before reheating in the microwave or on the stove.
Can I freeze jasmine rice?
Yes, freeze in portioned containers or bags. Reheat from frozen or thaw overnight in the fridge.
Why did my rice turn out mushy?
Too much water or overcooking can make jasmine rice mushy—stick to the ratio and avoid lifting the lid while it cooks.
Conclusion
Perfect Jasmine Rice is a simple yet essential recipe that serves as a base for so many delicious meals. With its soft texture, delicate aroma, and easy preparation, jasmine rice is a go-to side that complements everything from spicy curries to grilled vegetables. Once you master this method, you’ll have fluffy rice every time.
Perfect Jasmine Rice is fluffy, aromatic, and easy to make, making it an ideal side dish for a wide range of meals. With its delicate floral scent and soft texture, jasmine rice is a Southeast Asian staple that’s both versatile and satisfying.
Ingredients
1 cup jasmine rice
1 1/2 cups water
Pinch of salt (optional)
1 teaspoon butter or oil (optional)
Instructions
Rinse the jasmine rice in cold water 2–3 times until the water runs mostly clear.
In a medium saucepan, combine the rinsed rice with 1½ cups water.
Add a pinch of salt and butter or oil if using.
Bring to a boil over medium-high heat.
Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 12–15 minutes.
Turn off the heat and let the rice steam, covered, for 10 minutes.
Fluff with a fork before serving.
Notes
Use broth instead of water for added flavor.Add aromatics like bay leaf or ginger while cooking for a subtle twist.Replace half the water with coconut milk for coconut jasmine rice.Add lime zest or juice for a citrusy variation.Stir in fresh herbs before serving for a pop of flavor.
