Here’s how to cook Jasmine Rice perfectly every time! Made using a simple stovetop method and perfect to serve with curries, stir fries and more.
I'm going to show you simple steps on how to cook Jasmine rice using a stove top method. No rice cooker or fancy equipment needed at all 😊
I love Jasmine rice for its soft, fluffy and slightly sticky texture. It also has a light fragrant aroma which smells so good once cooked. Now I must admit, I'm usually a basmati rice girl and eat this on most days as I have a Persian background and this is our go-to rice. However I absolutely love Asian cuisine and cook it a lot at home, and found that I much prefer jasmine rice for these dishes. Think anything from Asian stir fries or curries such as this Thai green curry, to a Japanese katsu curry or on the side of proteins like this salmon bowl.
Cooking rice can sometimes be a little daunting because for such a simple ingredient, so much can go wrong right? It can turn out chewy, gummy or too sticky which isn't very pleasant at all. I find it's all in the rice to water ratio along with the cooking time too. I've tested different methods and different ratios to find what I believe to be the best and most full proof!
Now a big question I always see when sharing rice recipes is about whether you should rinse your rice or not. Now I must admit, this isn't even a question when it comes to Persian cuisine. We always wash our rice no matter what, so it's a force of habit for me and indented in my brain ☺️! I've been taught to do this as it not only takes any dust away, but it also removes excess starch. You’ll notice if you're not rinsing rice, the water will look misty and foggy, this is the starch being released into the water. Too much starch can make rice too sticky and mushy.
If you love rice as much as I do, you must also try my other rice recipes including classic Persian rice with crispy tahdig, to saffron rice and even rice with different ingredients such as green bean rice.
Table of Contents
What makes this recipe special
- Quick & Easy: Simple instructions with minimal ingredients and no fancy equipment
- Perfect Texture: Light, fluffy and a slightly sticky texture
- Versatile: Pairs well with a variety of dishes, from Asian and Thai recipes including curries, stir fries or even add to soups
Ingredients and Substitutions
- Jasmine rice is the star ingredient here. It’s a fragrant, long-grain white rice that has a soft, slightly sticky texture when cooked. Perfect to serve with Asian inspired meals like curries, stir frys and more. If unavailable, basmati rice can be a substitute, though it has a firmer texture so needs additional water
- Water is essential for cooking rice. The right ratio is crucial to achieving the perfect texture. I've tested this many times and find 1 cup of rice to 1 ¼ cups of water the perfect ratio
- Salt enhances the flavor of the rice but its optional
What to serve with Jasmine rice?
The options are endless really! Here are some favorites:
- Thai green curry or Japanese Katsu curry and other curries
- Teriyaki tofu, crispy sticky tofu or Katsu tofu
- Air fryer salmon bites or teriyaki salmon
- Red curry soup, Italian minestrone or other soups
- Salmon bowl, Greek bowl and other power bowls
- Miso glazed eggplant or other vegetables
- Edamame salad, chopped Asian salad or other salads
- Stir frys and fried rice
- Chickpea stew and other stews
How to Cook Jasmine Rice
This is my full proof method to make Jasmine Rice perfect everytime. Follow my simple steps below (note quantities are listed in the recipe card below)
Rinse rice in a pot under water a few times until water is clear and not misty anymore. Then drain or use a fine mesh strainer to discard the old water
Add 1 ¼ cups of water, salt and place on medium-high heat
Once water starts to boil, place the lid on and reduce to the lowest heat for 12 minutes
Test a few grains. If rice is cooked, skip to the next step. If the rice grains are hard or crunchy add 1-2 tablespoons of water and cook for an additional few minutes
Turn off the heat, leave the lid on and allow rice to steam in the pot for 5-10 minutes
Remove lid off and gently fluff rice with either a fork, rubber spatula or rice paddle. Its ready, enjoy!
Tips and Tricks
- Rinse the rice, this is of debate as many don't like rinsing rice. I personally stand by it and find it removes excess starch, preventing the grains from becoming too sticky
- Use the right water ratio and measure correctly for the right texture
- Simmer, don’t boil. Once the water is boiling, lower the heat and place the lid on to slowly simmer
- Once the 12 minute timer goes off, take a quick peak and taste the rice. All rice brands and stoves are different so its best to always taste incase
- Don't forget to steam the rice for 5-10 minutes off the heat
- Gently fluff the jasmine rice with a fork, rice paddle or rubber spatula, being careful not to mush the rice grains
Storage Instructions
- Store leftover rice in an airtight container in the fridge for up to 4 days
- Reheat with a splash of water in a saucepan or pot on the stove top. You can also reheat in the microwave covered with a damp paper towel
- Freeze cooked rice in airtight containers or freezer bags for 1-2 months. Reheat straight from frozen or let it thaw overnight in the fridge
FAQs
Everyone has their own opinion on this, personally I stand by always rinsing rice as it removes excess starch which prevents the rice from becoming too sticky
I find 1 cup of jasmine rice to 1 ¼ cups water is the perfect ratio
Once the water starts to boil, simmer for 12 minutes. Ensure to quickly taste test first
Pairing
These are my favorite dishes to serve with Jasmine Rice:
More Rice Recipes
Looking for other rice recipes like this? Try these:
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!
Recipe
How to cook Jasmine Rice (Easy Stovetop Method)
Ingredients
- 1 cup Jasmine rice
- 1 ¼ cup water
- ½ teaspoon salt
Instructions
- Add the rice to a small pot and rinse under water a few times until you see the water is clear and not misty anymore. Then drain or use a fine mesh strainer to discard the old water
- Add 1 ¼ cups of water, salt and place on your stove top over medium-high heat
- Once you see the water is starting to boil, place the lid on and reduce to the lowest heat and cook for 12 minutes
- Take a quick peek and test a few grains of rice. If cooked, skip to next step*If the rice grains are hard or crunchy add 1-2 tablespoons of water and cook for an additional few minutes
- Take off the heat off, leave the lid on and allow the rice to steam in the pot for 5-10 minutes
- After the rice has steamed, take the lid off and gently fluff it with either a fork, rubber spatula or rice paddleRemove rice from the pot and serve alongside a Thai curry, stir fry or your favorite protein and enjoy!
Notes
- Rinsing the rice - This is optional, however I personally stand by it and find it removes excess starch, preventing the grains from becoming too sticky
- Follow the ratio - the most important step, measure correctly for the right texture
- Taste the rice - After the 12 minute timer goes off, take a quick peak and taste the rice. All rice brands and stoves are different so its best to always taste incase
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