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Home Rice Recipes

Jasmine Rice

By:Nagi
Published:24 Jun '20Updated:8 Dec '20
76 Comments
Recipe v Video v Dozer v

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 to be fluffy rather than gummy.  Use just 1 1/4 cups water for every 1 cup of rice.

Use for all things Thai – and anything really. It’s just a really great rice!

Plate of Jasmine 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 Thai Red Curry.

It’s also used to make Thai fried rice and Pineapple Fried Rice which is the other recipe I’m sharing today!

The BEST Pineapple Fried Rice! Thai version.

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.

Water to rice ratio - jasmine rice

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 wash rice

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).

How to cook jasmine rice

And voila! Fluffy Jasmine rice. 🙂

Freshly cooked 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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Plate of Jasmine Rice

How to cook Jasmine Rice (stove)

Author: Nagi
Prep: 1 min
Cook: 12 mins
Rest: 10 mins
Sides
Asian, Modern Vietnamese, Thai
5 from 31 votes
Servings3 - 4
Tap or hover to scale
Print
Recipe video above. The key to fluffy jasmine rice is to use less water than usual because it's a softer rice - only 1 1/4 cups for each 1 cup of rice. Most recipes get this wrong and the rice is way too soft/gummy.
Rinsing is optional - it barely makes a difference to fluffiness (see comments in post). And it's a pain! Also, if you rinse, you need to reduce water by 2 tablespoons to factor in that the rice becomes waterlogged!
1 cup rice = 3 cups cooked = 3 to 4 servings as a side.

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:

1. Saucepan:
  • 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.
2. You need simmer, if it sits there doing nothing then the rice bloats and goes gummy.
3. Rinsing - only rinse if a) force of habit you can't break; b) you bought direct from a rice farm or similar and the rice might need cleaning (Retail rice sold in packets is clean); or c) your Asian mum would have your head if you didn't rinse. 😂
Reduce water - If you rinse the rice, you must reduce the water by 2 tablespoons to account for the water that's waterlogged in the rice. That is - use 1 1/4 cups MINUS 2 tablespoons of water per 1 cup of rice (per ingredients list).
4. Nutrition per serving, assuming 4 servings.

Nutrition Information:

Calories: 169cal (8%)Carbohydrates: 37g (12%)Protein: 3g (6%)Fat: 1g (2%)Saturated Fat: 1g (6%)Sodium: 6mgPotassium: 53mg (2%)Fiber: 1g (4%)Sugar: 1g (1%)Calcium: 13mg (1%)Iron: 1mg (6%)
Keywords: how to cook jasmine rice, Jasmine rice
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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76 Comments

  1. Nina says

    January 23, 2021 at 6:12 am

    Does the cooking time need to be longer with larger batches, like it is in the basmati rice recipe? Or always 12 minutes for 2, 3, 4 cups?

    Reply
    • Nagi says

      January 23, 2021 at 9:11 am

      The cook time should be almost the same time – if not maybe a minute or too longer – but generally the 12 minute mark is all that’s needed to cook rice through. N x

      Reply
  2. Tii Pi says

    January 20, 2021 at 9:09 am

    Has anyone tried in a microwave rice cooker? (Plastic tub with vented lid). This calls for 2 cups water to one cup rice! I’d do saucepan but encouraging teenage boys who would probably prefer microwave.

    Reply
  3. Nel says

    January 18, 2021 at 10:04 pm

    5 stars
    Rice comes out perfectly, thank you!!

    Reply
  4. Jenny says

    January 15, 2021 at 11:58 am

    5 stars
    Thanks for the great recipe! Our rice came out perfect. Will be the only way I cook rice from now on, no more clumpy and sticky rice for us. Thanks again!

    Reply
  5. Rachel Burns says

    January 12, 2021 at 5:26 am

    5 stars
    I almost never comment on recipes but after literal years of trying to properly cook rice (including in a rice cooker) I have FINALLY successfully made fluffy, perfect jasmine rice. Thank you SO much, Nagi!

    Reply
    • Nagi says

      January 12, 2021 at 11:51 am

      Wahoo, that’s great to hear Rachel!! N x

      Reply
  6. Tara says

    January 6, 2021 at 5:18 pm

    I am throwing out my rice cooker! This is my best success yet at cooking Jasmine rice. Thankyou.

    Reply
  7. Leann says

    January 2, 2021 at 7:32 am

    5 stars
    This is the best jasmine rice method I’ve used to date. I did experiment a little and added diced pumpkin, salt, olive oil, black pepper, mc cormick grillmates roasted garlic & herb seasoning, badia complete seasoning, dried mince onion and parsley flakes and it still turned out perfect. This will now be my go to jasmine rice method.

    Reply
  8. Jennifer says

    December 29, 2020 at 1:33 pm

    5 stars
    Absolutely perfect method! It is so nice to be able to see the individual grains instead of a gummy lump of starch. Thank you!

    Reply
  9. Stephanie Leong says

    December 7, 2020 at 10:56 am

    5 stars
    Perfect recipe as usual! Thanks Nagi!

    Reply
  10. Deb says

    December 7, 2020 at 3:44 am

    Can’t believe!
    Just took your advice and cooked my jasmine rice your way. It was tough to do because in the middle of cooking it looked like there was no water left in the pot and I was sure I was going to burn it, but, no. Must confess that I opened my pot very slightly to put just a few drops of water in there in the last 3 minutes, but I have one of those lids with a little hole in it for the steam and worried that it may have let out too much water.
    Just opened the pot after the 10 minute rest and the rice was absolutely perfect and fluffy!

    Thanks!!! I can finally put years of failed gummy rice behind me!

    Reply
    • Nagi says

      December 7, 2020 at 5:03 pm

      Wahoo!!! You’ve nailed it Deb!! N x

      Reply
  11. Elissa says

    December 5, 2020 at 1:53 pm

    5 stars
    This is the first time I’ve ever been able to make rice successfully. Thank you so so much! I thought it was just me haha!

    Reply
  12. Juan Ponciano says

    December 5, 2020 at 9:24 am

    I’ve now made this 5x and it’s perfect everytime. Go ton rice recipe. Thank you so much.

    Reply
  13. Jacqui says

    November 28, 2020 at 8:23 pm

    5 stars
    The rice came out perfectly – thank you! I added lime and fresh coriander and served it with black bean chilli – yum.

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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