How to cook jasmine rice

A close up image of the perfect jasmine rice in a bowl.

How to cook jasmine rice

Course: Side Dish

Cuisine: Asian, Thai

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 2

Cook Time: 12

Resting Time: 10

Total Time: 24

Servings: servings

Calories: 169kcal

Author: Shruthi Baskaran-Makanju

The correct jasmine rice water ratio for stovetop is 1:1¼ — not the 1:2 on most packages. Here's how to cook perfect, fluffy jasmine rice every time in 20 minutes.

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Equipment

Fine mesh strainer
Small heavy-bottomed saucepan with tight-fitting lid

Ingredients

1 cup jasmine rice
1¼ cups cold water
½ teaspoon kosher salt

Instructions

Place the jasmine rice in a bowl and cover with cold water. Swirl with your fingers for 10–15 seconds — the water will turn cloudy from the surface starch. Drain through a fine mesh strainer. Repeat once more until the water runs mostly clear.
Add the rinsed rice, cold water, and salt to a small heavy-bottomed saucepan. Stir once to combine. Bring to a boil over medium-high heat, about 3–4 minutes. You'll see vigorous bubbling across the entire surface.
The moment it reaches a full boil, reduce heat to the lowest setting your burner allows. Cover with a tight-fitting lid. Cook undisturbed for 12 minutes. Tip the pan slightly near the end — no water should pool at the edges when done.
Remove from heat. Keep the lid on. Rest undisturbed for 10 minutes. Don't skip this — it's what makes the grains separate and light rather than dense and clumped.
Remove the lid and fluff gently with a fork, lifting from the bottom up. Serve immediately.

Notes

The 1:1¼ ratio is the whole secret here. Package directions say 1:2 — that's wrong for jasmine rice and will give you mushy, waterlogged grains. Trust the lesser amount.
Don't lift the lid during cooking. Steam is doing the work; releasing it mid-cook means uneven, undercooked rice.
If your rice comes out crunchy, your heat was too high and water evaporated before the rice cooked through. Add 2 tablespoons water, cover, and steam on the lowest heat for 3 more minutes.
To scale up, use 2 cups of rice with 2½ cups of water, keeping the same timing. Don’t exceed 3 cups dry rice in a standard saucepan — it steams unevenly.
Store cooked rice in an airtight container in the fridge for up to 4 days.
For meal prep, store plain — keep rice separate from any curry or sauce until serving.
Reheat with 1 tablespoon water per cup, either in a covered microwave for 90 seconds or in a covered saucepan over low heat for 3–4 minutes.

Nutrition