How to cook Jasmine Rice
Jasmine Rice is a fragrant Thai long-grain rice that cooks into soft, fluffy and tender grains. It pairs well with Thai curries, stir-fries, vegetable dishes and many Southeast Asian recipes. This simple stovetop method uses a tested rice-to-water ratio and easy cooking techniques for reliable results. With proper rinsing, resting and fluffing, you get perfectly cooked jasmine rice every time.
Servings: 3
Calories: 225kcal
Ingredients
- 1 cup/190 grams cup jasmine rice
- 1½ cup water – check point no 5 in notes below
- ¼ teaspoon salt – optional
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 for 10 to 12 minutes or until the water is absorbed and the rice is tender.
- Turn off the heat and let the rice rest, covered, for about 10 minutes. This resting period helps the rice grains become fluffier and improves the overall texture of the rice.
- Remove the lid and gently fluff the rice with a fork before serving.
- Serve jasmine rice with Thai curries, Asian-style curries, vegetable stir-fries and tofu dishes. You can also use leftover jasmine rice to make fried rice.
Notes
- Rinse Well: Rinse the rice 3 to 4 times until the water becomes less cloudy. This removes excess starch and helps keep the cooked grains light, fluffy and separate.
- Keep Pan Covered: Use a tight-fitting lid and avoid opening it frequently while the rice cooks. Trapped steam helps the rice cook evenly and improves the final texture.
- Rest Before Fluffing: After cooking, let the rice rest covered for about 10 minutes. This resting period allows the moisture to distribute evenly and improves the texture of the rice.
- Fluff Gently: Use a fork to gently fluff the rice before serving. Avoid vigorous stirring, as it can break the grains and make the rice sticky. Water
- Ratio: For soft, fluffy and fully cooked jasmine rice, use 1½ cups water for every 1 cup rice, as shared in this recipe. If you prefer slightly firmer rice, you can reduce the water to 1¼ cups.
- Adjust as Needed: Different brands of jasmine rice can absorb water differently. After trying the recipe once, you can adjust the water slightly to suit your preferred texture.
- For Fried Rice: Leftover jasmine rice that has been cooled and refrigerated works best for fried rice. Chilling helps the grains firm up and separate more easily.
- Scaling: This recipe can be easily doubled or halved. Simply maintain the same rice-to-water ratio and use a pan large enough to accommodate the rice as it cooks.
Nutrition
Calories: 225kcal | Carbohydrates: 49g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 203mg | Potassium: 71mg | Fiber: 1g | Sugar: 0.1g | Vitamin B1 (Thiamine): 0.04mg | Vitamin B2 (Riboflavin): 0.03mg | Vitamin B3 (Niacin): 1mg | Vitamin B6: 0.1mg | Vitamin E: 0.1mg | Vitamin K: 0.1µg | Calcium: 21mg | Vitamin B9 (Folate): 5µg | Iron: 0.5mg | Magnesium: 17mg | Phosphorus: 71mg | Zinc: 1mg
