How to Cook Jasmine Rice
Discover how to cook jasmine rice so it turns out tender, airy, and with flawlessly separated grains every single time—using this easy stovetop approach.
I’ll also walk you through the right water measurements for both rinsed and unrinsed rice, so you can prepare it the way you like most.
Next, sample my oven-baked rice, Thai cod curry and instant pot basmati rice
Why you will adore this recipe
If you’ve tried jasmine rice before, you already know its unmistakable, floral fragrance is tough to top. And because it stays soft, it goes wonderfully with almost any saucy meal, particularly Thai and other Asian-style dishes.
This recipe follows the no-rinse method, and it turned out great. Unexpectedly, the rice had a nicer texture than it did when I rinsed it. The grains come out tender and fluffier, with clear separation. I also stick with a 1:2 rice-to-water ratio, which some people find debatable, but trust me—I’ve cooked plenty of rice over the years, and yes, this proportion truly works.
The quick boil at the beginning—before the rice simmers on low—lets some of the moisture disappear, so you end up with just enough liquid to cook the rice. If you’re anything like me and can’t stand the idea of skipping rinsing rice (hello, extra starch), don’t worry. Just lower the water ratio
What you will need
Jasmine rice
Water
Salt
Olive oil: This is optional, but I enjoy adding a small drizzle or two to the rice
Saucepan with a snug-fitting lid. I use a 2.5 quarts (2.4 litres) stainless saucepan
Water Ratio
Unrinsed rice: 1 cup rice to 2 cups water
Rinsed rice: 1 cup rice to 1¾ cups water
How to cook jasmine rice on the stove
Place rice and water into a saucepan (with a tight-fitting lid), then set it over high heat. Add salt and olive oil if you’re using them, and stir everything together.
Let it come to a vigorous full boil for 3-5 minutes.
Lower the heat to medium-low and cover the pot only partially. This keeps the rice from boiling over, especially because it hasn’t been rinsed.
Cook for 15-20 minutes, until all the water has been absorbed and the rice is tender.
Turn off the heat, cover the saucepan completely with the lid, and let it rest for 5-10 minutes.
Fluff with a fork and serve.
Tips
Choose a saucepan that’s large enough, since the rice will expand during cooking.
It’s fine to peek at the rice to confirm it isn’t scorching. If it starts to brown too quickly, lower the heat, and keep the lid on the saucepan for improved absorption
What to serve it with
I have plenty of sauce options (ginger scallion) and stir-fry ideas that pair beautifully with jasmine rice. Serve it with Thai basil chicken, massaman curry, Instant Pot Korean ground beef, Firecracker beef, cashew chicken, ground chicken stir fry, Thai cod curry, chicken and pepper stir fry. Use sushi rice in place of jasmine rice for canned tuna sushi bowl.
How to store cooked rice
Allow the rice to cool completely, then keep it in an airtight container in the fridge for as long as 4 days. You can also freeze it for up to 3 months.
Warm it in the microwave or on the stovetop (with a little splash of water) until it’s steaming hot, then serve. Try not to reheat it more than once.
More rice recipes you should try next
Lemon dill rice
Singapore chicken fried rice
Garlic butter rice
Instant Pot brown rice
Instant Pot coconut rice
How to Cook Jasmine Rice on The Stove
Discover how to cook jasmine rice so it comes out tender, light, and with perfectly separated grains every time using this straightforward stovetop method.
I’ll also show you the correct water measurement for both rinsed and unrinsed rice, so you can cook it exactly how you prefer.
- 2 cups Jasmine rice
- 4 cups tap water
- Salt to taste
- ½ Tablespoon Olive oil This is optional
Keep your screen from dimming
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Place the rice and water into a saucepan, then set it over high heat. Season with salt and olive oil if you’re using it, and stir together until combined.
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Bring everything to a vigorous full boil for 3-5 minutes with the lid left off.
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Lower the temperature to medium-low and cover the pot only partly. This helps prevent the rice from boiling over, particularly since it hasn’t been rinsed.
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Cook for 15-20 minutes, until all the liquid has been absorbed and the rice is soft.
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Shut off the heat, cover the saucepan completely with the lid, and let it rest for 5-10 minutes.
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Loosen with a fork and serve
- Unrinsed rice: 1 cup rice to 2 cups water
- Rinsed rice: 1 cup rice to 1¾ cups water
Tips
- Choose a saucepan that’s spacious enough, since the rice grows in size while it cooks. I use a 2.5 quarts (2.4 litres) stainless saucepan
- It isokay to check on the rice to make sure it is not scorching (or sticking to the bottom of the pan). Lower the heat if that happens and keep the lid on the saucepan for improved absorption
Calories: 177kcalCarbohydrates: 37gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 8mgPotassium: 53mgFiber: 1gSugar: 0.1gCalcium: 17mgIron: 0.4mg
Nutrition information: Please keep in mind that the nutrition label shown is a rough estimate calculated from an online nutrition tool. The results can shift depending on the exact ingredients and brands you choose. Under no circumstances will thedinnerbite.com accept responsibility for any loss or harm that may occur from relying on the nutrition details.
That’s it—you now have a straightforward way to cook jasmine rice at home like a pro. As always, if you tried this recipe, I’d really enjoy hearing about it! Please give the recipe a 5-star rating and share your thoughts in the comment section below. Follow me @thedinnerbite on Instagram and pin it for later on your Pinterest. Don’t forget to subscribe to the blog if you haven’t yet, for free new recipes delivered to your inbox
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