Culinary Arts

How to Cook Jasmine Rice: Tips and Easy Recipe

Written by MasterClass

Mar 6, 2019 • 3 min read

Jasmine rice is one of the most commonly available white rice varieties in the United States. It has a unique aroma and texture that benefits from special preparation. If you rinse your rice and leave it in the rice cooker or on the stovetop a few minutes after it’s done to absorb some steam, you’ll have perfectly soft, slightly sticky, sweet-smelling jasmine rice every time.

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What Is Jasmine Rice?

Jasmine rice is an aromatic long-grain rice, which means it’s about four times as long as it is wide and has a high concentration of compounds that give off a strong fragrance when the rice is cooked. Jasmine rice comes from Thailand, where it’s known as khao hom mali (“rice smell jasmine”). Oddly enough, the name comes from the color—white like a jasmine flower—not the scent, which is popcorn-y and only subtly floral.

Jasmine Rice Versus Basmati Rice: What’s the Difference?

Jasmine rice is unique among long-grain varieties in that it’s relatively low in amylose (a starch component), which means that it clumps together and holds its shape when mounded. Sometimes confused with basmati, another aromatic rice, jasmine rice is softer, thicker, and more clingy. Unlike basmati rice, which should be soaked, jasmine rice should never be soaked since it is already naturally soft. In Southeast Asia jasmine rice is traditionally steamed, but nowadays it’s usually made in a rice cooker and served plain, without oil or salt.

What Is Jasmine Rice Served With?

Jasmine rice is the perfect side dish for all kinds of Thai foods, including grilled or ground meats and spicy curries. The stickiness and sweetness of jasmine rice make it a great addition stir-fried vegetables, and it stands up well to a stew. Its soft texture means that it’s not the best choice for fried rice.

Perfect Jasmine Rice-to-Water Ratio

  • For stovetop cooking, use 1½ cups water to 1 cup dry rice.
  • In the rice cooker, use a smaller amount of water: 1 cup water to 1 cup dry rice.

How to Rinse Jasmine Rice

Wash rice by placing it in a fine mesh strainer set inside a larger bowl. Fill the bowl with enough cold water to cover the rice by at least an inch. Swirl the rice with your hands, then lift the strainer from the bowl. Repeat until the water is mostly clear, about two to three times. Drain the rice, shaking occasionally, until it’s dry to the touch, about 15 minutes. Do not soak.

How to Cook Jasmine Rice in a Rice Cooker

Put the washed rice and water in the rice cooker in a 1:1 water-to-rice ratio and cook on the white rice setting. When it’s done, let the rice sit in the rice cooker for 10-20 minutes, then gently fluff with a spoon.

How to Cook Jasmine Rice on the Stovetop

Add washed rice and water to a large pot in a 1:1.5 water-to-rice ratio. Alternatively, add the rice first, then add enough cold water to cover the rice by ½ inch (place the tip of your index finger on the rice; the water should come up to the first joint). Bring to a boil over high heat, reduce heat to low and simmer; cover and cook 15 minutes. Remove from heat and let sit, covered, for 10 minutes, then gently fluff with a spoon. You can check on your rice by gently stirring the bottom of the pot—if there’s still water left, it needs more time. If it’s dry, the rice is ready.

Easy Jasmine Rice Recipe

Makes
4
Serves
1 cup
Prep Time
25 min
Total Time
50 min
  • 2 cups jasmine rice
  • 3 cups water
  1. Wash rice by placing it in a fine mesh strainer set inside a larger bowl. Fill the bowl with enough cold water to cover the rice by at least an inch. Swirl the rice with your hands, then lift the strainer from the bowl. Repeat until the water is mostly clear, about two to three times. Drain the rice, shaking occasionally, until it’s dry to the touch, about 15 minutes.
  2. Combine rice and cold water in a large pot with a tight-fitting lid and bring to a boil over high heat. Reduce heat to low and simmer, covered, until all the water is absorbed, about 15 minutes.
  3. Remove from heat and let sit, covered, for 10 minutes. Gently fluff with a spoon.