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.
Recipe Snapshot
- Prep time: 8 minutes
- Cook time: 17 minutes
- Total time: 35 minutes
- Yield: 3
- Category: Main Course
- Cuisine: Thai, World
Ingredients
- 1 cup/190 grams cup jasmine rice
- 1½ cup water (– check point no 5 in notes below)
- ¼ teaspoon salt (– optional)
Method
- 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.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.