There’s something magical about a bowl of perfectly cooked jasmine rice—soft, slightly sticky, and carrying that delicate floral aroma that makes your kitchen feel like a cozy corner of Bangkok. When I first started cooking at home, rice was one of those things I thought I could just “wing.” Spoiler: I ended up with clumpy, soggy messes more often than I’d like to admit. Over the years, I’ve learned that a few small tweaks make all the difference. This recipe is my go-to method for getting jasmine rice right every single time, whether I’m pairing it with Thai curries or a simple stir-fry.
Why I Love Cooking Jasmine Rice This Way
Jasmine rice has this buttery, almost nutty flavor that pairs so well with bold, saucy dishes. The trick is all about the water-to-rice ratio and letting it steam long enough to become fluffy without turning mushy. I’ve experimented a lot—sometimes following the package instructions, other times trying my own adjustments. I’ve found that using just a bit more water than the standard 1:1.5 ratio gives the rice that perfect tender texture I crave.
You might read that rinsing jasmine rice is a must. I used to rinse it religiously, but these days I skip it unless I’m cooking a massive batch. Its natural stickiness is what makes it so scoopable and easy to eat with chopsticks. If you want separate, fluffier grains, you can rinse it once or twice—but don’t overdo it or you’ll wash away that signature aroma.
Ingredients You’ll Need
- Jasmine rice: Try to use Thai jasmine rice for the most authentic flavor and fragrance. It’s worth seeking out a good-quality brand—it really makes a difference.
- Water: Filtered water works best if your tap water is heavy on minerals, as that can affect the flavor of the rice.
- Salt: Just a pinch enhances the natural taste of the rice and balances its sweetness.
My Step-by-Step Method
- Start by bringing the water to a gentle boil in a medium saucepan. I always wait until the water is bubbling before adding the rice—this keeps the grains from clumping.
- Stir in the rice and a pinch of salt, then cover the pot. Lower the heat to the smallest simmer you can manage. This slow, gentle cooking is what gives the rice that soft, even texture.
- Let it simmer for about 15 minutes without lifting the lid. I know it’s tempting to peek, but letting the steam stay trapped inside makes the grains cook evenly.
- Once the water is absorbed, take it off the heat and let it rest, still covered, for another 5 minutes. This step is where the magic happens—the grains settle and finish cooking in their own steam.
- If you taste it and it’s a little too firm, splash in a couple of tablespoons of water, cover again, and let it sit for a few more minutes. It’ll soften beautifully.
My Tips for Freezing & Reheating
I always make extra jasmine rice because it freezes so well. I flatten portions in zip-top bags so they stack neatly in the freezer—saves a ton of space. When reheating, I sprinkle a tablespoon or two of water over the frozen rice, cover it, and microwave for a few minutes. It comes back to life like it’s freshly made. I often use frozen rice for quick fried rice on busy weeknights because slightly drier rice fries up perfectly.
Serving Ideas
A warm bowl of jasmine rice is like a blank canvas. It soaks up curries, stir-fries, and soups beautifully. I love serving it alongside Thai green curry or grilled chicken skewers with peanut sauce. Sometimes I’ll toss a handful of chopped cilantro or scallions on top for a fresh pop of flavor.
Storage Tips
Leftover rice can be stored in an airtight container in the fridge for up to 4 days. If you find it a bit dry when reheating, just add a splash of water and cover it while warming.
Perfect Jasmine Rice
Light, fluffy, and wonderfully fragrant—this jasmine rice comes out perfectly every time. It’s the kind of side that pairs effortlessly with stir-fries, curries, grilled meats, or even a fried egg when you're keeping it simple.
Ingredients
- 1½ cups jasmine rice
- ¾ teaspoon salt
- 2¾ cups water (plus a little more if needed)
Instructions
- Start by giving the jasmine rice a quick rinse under cold water to remove excess starch—this helps keep the grains light and fluffy after cooking. In a medium-sized saucepan, bring the water to a rolling boil over medium-high heat.
- Once boiling, stir in the salt and rinsed rice. Immediately cover the pan with a tight-fitting lid and reduce the heat to low. Let it gently simmer for 15 minutes, undisturbed. The rice should absorb all the water during this time.
- When time’s up, lift the lid and check the texture. If the rice is still a bit firm or if there’s a little water left, just cover it again and let it sit off the heat for another few minutes. The residual steam will finish the job beautifully.
Notes
- You can absolutely freeze cooked jasmine rice. Just portion it out in flat layers using zip-top freezer bags or airtight containers. It’ll keep well for up to 3 months. No need to thaw—just sprinkle a tablespoon or two of water over it and reheat in the microwave.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 51Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 269mgCarbohydrates 11gFiber 0gSugar 0gProtein 1g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
FAQs
1. Should I rinse jasmine rice?
I skip rinsing for smaller batches because I like the slightly sticky texture, but if you want lighter, separated grains, a quick rinse once or twice is fine.
2. Why does my rice sometimes turn out mushy?
Too much water or overcooking is usually the culprit. Start with the ratio here and adjust slightly based on how your stove and pot hold heat.
3. Can I make jasmine rice in a rice cooker?
Absolutely! Use the same water ratio and let the rice sit for 5–10 minutes after cooking before fluffing it.
Try Other Rice Recipes:
Perfect Egg Fried Rice
Chipotle’s Cilantro Rice
Crab Fried Rice
