You’ve been cooking Jasmine Rice wrong your whole life! Most recipes get it wrong because it’s not widely known that jasmine rice is softer than most, so you need LESS water than normal white rice so it’s fluffy rather than gummy. Use just 1 1/4 cups water for every 1 cup of jasmine rice (the standard for typical white rice is 1 1/2 cups water to 1 cup rice).
Use for all things Thai – and anything really. It’s just a really great rice!
Also see How to Cook: White rice | Basmati Rice | Brown Rice
How to cook Jasmine Rice
Jasmine rice is a lovely, subtly perfumed rice used across South East Asia. It’s strongly associated with Thai food, and used for serving with everything from Thai marinated chicken to Chilli Basil Stir Fry, Satay Skewers and the many Thai curries out there.
It’s also used to make Thai fried rice and Pineapple Fried Rice which is the other recipe I’m sharing today!
The secret for how to cook jasmine rice perfectly
What most people do not know is that jasmine rice is softer than most white rice, which means you need less water in order for the rice to cook so it’s soft and fluffy, rather than gummy on the outside.
So while most rice is cooked with 1.5 cups of water for each cup of rice, for jasmine rice, it’s reduced to 1 1/4 cups of water.
Yes, 1/4 cup really makes a difference! I made a lot of overly soft jasmine rice in my life that I was never really happy with until I finally figured this out.
There is NO NEED to rinse rice!!
Busting an age old myth here – that rinsing the rice is mandatory for fluffy rice. NO it is not! I have made so much rice in my time verifying this exact fact.
Here’s what I know:
No rinsing – if you use 1 1/4 cups of water for every 1 cup of jasmine rice, your rice will be fluffy even without rinsing
If you rinse, you must reduce the water by 2 tablespoons to factor in the extra water than remains in the rice (ie 1 1/4 cups water minus 2 tablespoons)
If you rinse AND soak for 1 hour, you must reduce the water by 3 tablespoons (ie 1 1/4 cups minus 3 tablespoons)
Rinsing vs no rinsing – rinsing yields a barely noticeable marginal improvement in fluffiness. It would not be noticeable to most people;
Only rinse IF you buy your rice direct from a rice farm, or similar, to remove debris and anything that night remain from the processing; and
No need to clean if you buy retail – If you buy rice at the store in shiny plastic packets, your rice should already be clean – and that includes less starch too.
Let’s face it. Rinsing rice is a pain. For an extra 2% fluffiness, it’s just not worth it (in my humble opinion).
If you need to rinse the rice to clean it, if you just can’t break the habit, or if your Asian mother would have your head if you didn’t, here’s how:
Place rice in bowl, fill with water. Swish with hand then drain. Repeat 3 to 4 times – water will never be completely clear. Drain in colander, cook per recipe.
How to cook Jasmine Rice
Once you get the rice and water ratio right, then the steps are exactly the same as cooking normal white rice and basmati rice:
RAPID SIMMER – Put water and rice in saucepan, bring to simmer on high heat as fast as you can. You want the whole surface to be rippling, the edges bubbling and white foam;
COVER and turn to LOW – Turn heat down and cover, cook 12 minutes. Do not lift lid!
Stand 10 minutes to let the rice finish cooking. If you skip this, the grains are wet and slightly hard in the middle;
Fluff! Use a rubber spatula or rice paddle – this stops the grains breaking (Jasmine rice is softer than most white rices).
And voila! Fluffy Jasmine rice. 🙂
Use for all things Thai, Vietnamese dishes, stir fries, and use for fried rice like Nasi Goreng. Though traditionally associated with South East Asian foods, it will goes perfectly with any Asian foods, and even Indian food if you don’t have basmati rice.
And just generally for anything you want to serve with rice, whether Asian or not! – Nagi x
Watch how to make it
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How to cook Jasmine Rice (stove)
Ingredients
No rinsing method:
- 1 cup jasmine rice
- 1 1/4 cups water (cold tap water)
Rinsed rice:
- 1 cup jasmine rice
- 1 1/4 cups MINUS 2 tbsp water
Instructions
No rinsing (my everyday method):
- Place rice and water in a medium saucepan (one with a tight fitting lid). Bring to rapid simmer with NO LID on medium high.
- Turn down to low or medium low so it's simmering gently, then place lid on. Do not lift lid during cook.
- Cook 12 minutes or until water is absorbed by rice – tilt pot to check (if lid not glass, then QUICKLY lift lid to check).
- Keep the lid on then remove from heat. Stand 10 minutes, fluff with rubber spatula or rice paddle, then serve.
RINSED RICE (Note 3):
- Place rice in a bowl, fill with water and swish. Once cloudy, drain. Repeat 2 – 3 more times until water is pretty clear – it will never be completely clear.
- Drain rice in a colander, transfer to saucepan.
- Add water – 1 1/4 cups of water MINUS 2 tablespoons per 1 cup of rice. Follow cook steps above in No Rinsing.
Recipe Notes:
- Use a medium to large saucepan for up to 2 cups. For 3 cups rice+, use a pot.
- If lid is not tight fitting or heavy, then you may get bubble overflow – reduce heat if this happens, it will subside as water gets absorbed by rice.
- Glass lid is easiest – you can see what’s going on inside without lifting the lid, especially useful at end to check if all water is absorbed.
- Reason we bring to simmer without lid is to reduce risk of overflow once lid goes on. If you bring to simmer with lid on, you need to be more careful about exactly when you turn the heat down so it doesn’t get foamy overflow. Much easier to to lid off first, then lid on when you turn it down.
Nutrition Information:
Life of Dozer
A common sighting – Dozer trotting off ahead of me to join his friends on the beach. I get there eventually!!
Please can someone tell me how much water for TWO cups of rice because I don’t think you simply double the amount of water…… Thanks..
Yes, you do indeed. She says to use 1 1/4 cups of water for each 1 cup of rice. Also, you can “hover or tap” over the amount of “servings” to multiply the amount you wish to make. Hope this helps, Lyn!
My favorite way to cook jasmine rice. I’ve used this recipe many times over!
First time I’ve ever made rice without either burning it or undercooking it! lol
Thank you, thank you, thank you! You’re right–it makes a huge difference. FINALLY! <3
Thank you Nagi.
Best rice I’ve ever cooked. Turned out perfect!
I’ve always had issues cooking rice. Was always too soggy or wet. This recipe is perfect. Thank you. I follow so many of your recipes.
Worked out perfectly! This will be my go to recipe for Jasmine rice. Do you have any guidance for other types of rice, such as basmati or sushi?
Recipe works perfectly, thanks!
genuinely this was a life changing recipe, i can cook jasmine rice perfectly every time now!!!
Thank you so much for this post! It came out perfectly on my first try.
Perfect, I can now cook rice! Did the stove top version.
I don’t typically post recipe reviews, but this one genuinely changed my life. I’ve eaten jasmine rice all my life, but whenever I was the one cooking it, it never came out right. Then I found this recipe. This method is significantly less effort than my previous methods and makes perfect rice every time. I love jasmine rice. It’s my family’s go-to form of rice. Now I can make it properly with very minimal effort. Thank you, thank you, thank you!
Hi, do I increase stove top time of cooking for jasmine rice if I increase quantity by another cup of rice?
The wifey asked me to make it since her first attempt at Jasmine Rice didn’t fare too well. and it came out pretty good. Thanks for the recipe..
The wifey asked me to make it since her first attempt at Jasmine Rice didn’t fair too well. and it came out pretty good. Thanks for the recipe..
Do you wait for the rice to cool down with the lid on or off?
The proportions of rice to water and the cooking and resting time worked perfectly for me.
Unfortunately this method did not turn out for me. The rice was crunchy etc. Not sure what I did wrong
Thank you for your wonderful site! The proportions indeed resulted in perfect Jasmine rice. I did want to mention the research on high levels of arsenic frequently found in rice (especially in the US)…most disturbingly in infant and young children’s prepared food. It’s suggested rinsing the rice repeatedly and indeed cooking it with much higher amounts of water than called for and then pouring it off when it is cooked helps lower the levels of arsenic. How exactly one is to judge when it’s cooked with all that water is a mystery…
All that said, your recipe was perfect! I did rinse it well and then carefully sautéd the raw rice with a little oil and a whole clove of garlic, which is often done in Latin America, to evaporate most of the water from rinsing. I then used your original 1 ¼ cup proportions. Delicious! Look forward to trying many of your other recipes. Thank you!
This worked a treat for me – but can I ask, how do you adjust the cooking time if you want to double the quantity? Am thinking doubling the cooking time may be too long??