How to cook Jasmine Rice
Jasmine Rice is a fragrant Thai long-grain rice that cooks into soft, fluffy and tender grains. It is commonly served with Thai curries, stir-fries and many Southeast Asian dishes. This simple stovetop method uses a precise rice-to-water ratio for reliable results. With proper rinsing, resting and fluffing, you get perfectly cooked jasmine rice every time.
Instructions
- Rinse the rice several times until the water becomes less cloudy. Drain well.
- If preferred, soak the rice briefly, then drain completely.
- Combine the rice, water and optional salt in a saucepan and bring to a gentle boil over medium heat.
- Once boiling, reduce the heat to low, cover tightly and cook until the water is absorbed and the rice is tender.
- Turn off the heat and let the rice rest, covered, so the remaining steam finishes cooking the grains.
- Remove the lid and gently fluff the rice with a fork before serving.
Notes
Rinse the rice well for separate grains.
A brief soak helps the rice cook more evenly.
Keep the pan covered throughout cooking.
Resting after cooking improves texture significantly.
Fluff gently to avoid breaking the grains.
Use leftover chilled rice for fried rice.
A brief soak helps the rice cook more evenly.
Keep the pan covered throughout cooking.
Resting after cooking improves texture significantly.
Fluff gently to avoid breaking the grains.
Use leftover chilled rice for fried rice.
