How to Cook Jasmine Rice

5 from 2 votes

With a few tricks up your sleeve, you can make sure your jasmine rice turns out fluffy and perfect every time.

Prep Time5

Cook Time15

Resting Time5

Total Time25

Course: Side Dish, Sides & Vegetables

Cuisine: Asian

Diet: Gluten Free

Servings: servings

In a heavy-bottomed saucepan with a tight-fitting lid, combine the water, salt, and oil or butter if desired. Cover pan.
1 ½ cups water, ½ teaspoon kosher salt, 1 tablespoon olive oil or butter, if desired
Bring the water to a boil over high heat. When it’s boiling, add the rice and stir once.
1 cup jasmine rice
Reduce the heat to low and cover the pot with the lid. Simmer the rice for 15 minutes. Do not lift the lid during this time; the steam trapped inside is crucial for cooking the rice evenly. Take the rice off the heat, leaving covered, and steam for an additional 5 minutes.
Remove the lid from the pot, and using a fork, gently fluff the rice. This helps separate the grains and prevents clumping.

Yield: 1 cup of uncooked rice will yield about 3 cups of cooked rice. You can easily double the recipe. Use 3 cups water and 2 cups rice, for 6 cups of cooked rice.
Helpful Tips:
1. Always use a heavy-bottomed pot with a tight-fitting lid to prevent steam from escaping.
2. Avoid stirring the rice during cooking, as it can make the grains stick together. It’s also important to leave the pan covered so as to not let steam escape.
Flavor enhancements: Customize your jasmine rice by adding aromatics like lemongrass or ginger for additional flavor.
Storage: Leftover jasmine rice can be stored in the refrigerator for up to three days or frozen for 3 months. Reheat it in the microwave or on the stovetop with a little water to refresh it.

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