Go Back
Jasmine Rice Recipe

Fluffy, Fragrant Jasmine Rice (Stovetop Method)

5 from 1 vote
This foolproof jasmine rice recipe delivers perfectly fluffy, tender grains with a delicate floral aroma every single time. The key lies in three simple steps: rinsing away excess starch, using the precise 1:1.25 water-to-rice ratio, and allowing the rice to rest undisturbed after cooking. Unlike standard white rice, jasmine rice achieves its signature light and slightly clingy texture when cooked correctly. This recipe serves 4 to 6 people and takes just 25 minutes from start to finish, making it an essential staple for any home cook.
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 25 minutes
Total Time 27 minutes
Servings: 4
Course: Main Course
Cuisine: Southeast Asian
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups jasmine rice authentic Thai Hom Mali recommended
  • 2.5 cups cold water filtered if tap water has a strong taste
  • ½ teaspoon salt optional

Equipment

  • Fine mesh strainer
  • Medium heavy-bottomed pot (Dutch oven or heavy saucepan)
  • Measuring cups
  • Tight-fitting lid
  • Fork

Method
 

  1. Step 1: Rinse the Rice: Place the jasmine rice in a fine-mesh strainer. Rinse under cool running water, swishing the grains gently with your fingers. Drain the cloudy water. Repeat 3 to 4 times until the water runs almost completely clear.
  2. Step 2: Combine Ingredients: Transfer the rinsed rice to a medium heavy-bottomed pot. Add 2.5 cups of water and ½ teaspoon of salt (if using).
  3. Step 3: Bring to a Boil: Place the pot over high heat. Bring the water to a rolling boil, uncovered.
  4. Step 4: Cover and Simmer: Once boiling, reduce the heat to the lowest setting. Immediately cover the pot with a tight-fitting lid. Simmer undisturbed for 15 minutes. Do not lift the lid.
  5. Step 5: Rest: After 15 minutes, turn off the heat. Keep the lid on and let the rice rest for 10 minutes.
  6. Step 6: Fluff and Serve: Remove the lid. Using a fork, gently fluff the rice to separate the grains. Serve immediately.

Notes

Water-to-Rice Ratio
  • Golden ratio: 1 cup rice to 1.25 cups water
  • For 1 cup rice, use 1.25 cups water
  • For 2 cups rice, use 2.5 cups water
  • For Instant Pot, use 1:1 ratio
Rinsing
  • Removes surface starch; skipping this step results in gummy rice
  • Be gentle to avoid cracking the grains
Do Not Lift the Lid
  • Lifting releases steam and disrupts cooking
  • Trust the timing and leave the lid undisturbed
Resting Period
  • The 10-minute rest is essential
  • Allows moisture to redistribute and prevents burning
Flavor Variations
  • Coconut Jasmine Rice: replace ½ cup water with full-fat coconut milk
  • Pandan Rice: add a knotted pandan leaf to the pot before cooking
  • Savory Rice: substitute water with chicken or vegetable broth
Storage
  • Refrigerator: airtight container for up to 4 to 5 days
  • Freezer: freezer-safe bags for up to 3 months
Reheating
  • Sprinkle with water, cover with a damp paper towel, and microwave in 30-second intervals
Leftover Ideas
  • Fried rice, rice pudding, or congee
  • Day-old rice is ideal for fried rice
Jasmine Rice Recipe