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Home Rice Recipes

Jasmine Rice

By:Nagi
Published:24 Jun '20Updated:26 Aug '21
286 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 so it’s fluffy rather than gummy.  Use just 1 1/4 cups water for every 1 cup of jasmine rice (the standard for typical white rice is 1 1/2 cups water to 1 cup 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 the many Thai curries out there.

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 minute min
Cook: 12 minutes mins
Rest: 10 minutes mins
Sides
Asian, Modern Vietnamese, Thai
5 from 136 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 @recipe_tin.

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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!

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286 Comments

  1. Brian says

    December 5, 2023 at 3:07 pm

    5 stars
    I never quite get jasmine rice right so I hopped online tonight and looked for a different set of directions. I tried yours and I have to thank you. Your method gave me fluffy, perfect rice for the first time in years. Thank you, thank you, thank you!

    Reply
  2. yograj says

    November 27, 2023 at 4:13 pm

    Very informational content about Jasmine Rice. Thank you so much.

    Reply
  3. RENE WALL says

    November 26, 2023 at 10:29 am

    5 stars
    Hi Nagi,
    I bought a pricy rice cooker thinking I would get the best
    Jasmine rice from it but no.
    My rice was always soft and to wet and moist Read your post about the wrong way of cooking rice.
    I adjusted the water levels as recommended, did not rinse the rice as I would normally do and this made all the difference
    A last, perfect rice!
    Thanks for sharing.
    Rene

    Reply
  4. Misanne says

    November 24, 2023 at 5:10 am

    5 stars
    Finally explained after many years. THANK YOU!
    re: pic:
    Dozer really proud of his tail, n’est pas?

    Reply
  5. ahmed ali says

    November 20, 2023 at 2:40 am

    Quite right! It seems to me it is excellent idea. I agree with you.

    Reply
  6. Ursula says

    September 10, 2023 at 5:26 pm

    5 stars
    Thank you so much for this recipe. I’m away on holiday with limited cooking implements and the stove top method gave us delicious rice! I followed your advice, with difficulty, and didn’t rinse. I should have known you’d be right. By the way – your cook book is brilliant. Thanks for all you do.

    Reply
  7. Michelle Konstant says

    September 1, 2023 at 3:29 pm

    Thank you Nagi! The jasmine rice thing has stumped me for years. I always thought it was stickier than regular long grain. I know any cooking question I have I can rely on you to have the answer!

    Reply
  8. Mary says

    August 29, 2023 at 8:10 am

    5 stars
    I could never make rice without messing something up UNTIL I found this recipe! Thank you so much!!!

    Reply
  9. Katie Wells says

    August 23, 2023 at 10:21 am

    5 stars
    For the first time made perfect rice. So glad I found this method.

    Reply
  10. Stacey says

    August 16, 2023 at 8:51 am

    5 stars
    This recipe couldn’t be easier and turned out great! I did the no-rinse method and the rice turned out slightly sticky just like you get in a restaurant.

    Reply
  11. Robin R Morris says

    August 4, 2023 at 12:47 pm

    I LOVE this recipe. Perfect every time.

    Reply
  12. Deb Felt says

    July 20, 2023 at 5:06 am

    5 stars
    Perfect. Need a recipe for 45 servings. Made 3 batches of 15 in a large Dutch oven. Perfect recipe. THANKS!

    Reply
  13. Mary Milliron says

    June 23, 2023 at 7:59 am

    5 stars
    Perfect!

    Reply
  14. Melissa says

    June 21, 2023 at 11:25 am

    5 stars
    Foolproof! Thank you so much!

    Reply
  15. Nikki says

    June 12, 2023 at 11:11 pm

    5 stars
    Perfect! This is only the second time I’ve cooked rice on the stove top and it turned out perfect. My every instinct told me to rinse the rice, but I always make a recipe exactly as written the first time and I’m glad I did; so fluffy with a pleasant amount of stickiness akin to sushi rice. I can’t wait to make fried rice with my leftovers. Thank you!

    Reply
  16. Fionda says

    May 22, 2023 at 6:40 am

    5 stars
    I have been using the finger measure method for a few years and this felt like cheating! It was perfect!

    Reply
  17. Macey says

    May 18, 2023 at 6:30 pm

    5 stars
    Love all your recipes! They are all delicious and relatively easy to make.

    Reply
  18. Suri says

    April 28, 2023 at 10:09 am

    Hi Nagi!!! Love your recipes. Could you please give instructions on how to make the perfect fluffy Jasmine Brown Rice?? I always seem to mess this one up.

    Reply
  19. Kelly says

    April 26, 2023 at 1:17 pm

    5 stars
    This recipe worked great for me. My rice would need maybe 1 tbsp or so less water even after I rinsed my rice and followed the recipe measurements, but that also just depends on the jasmine rice itself. Overall the rice turned out nice and fluffy and much better than when I had been making it without measuring things and just using the finger measurement method for the water. Also I loved the comment about only washing your rice because if you didn’t then your Asian mom would scold you. 😂 That’s my family. I’ve always been taught to wash rice so it is a habit now.

    Reply
  20. kazy says

    April 10, 2023 at 8:00 am

    The area that I get into trouble with is what exactly is 1 cup of dry Jasmine rice? When I google it says 140 grams to 200 grams of dry rice equals one cup of Jasmine. So what is one cup of Jasmine rice?

    Reply
    • John says

      August 22, 2023 at 5:31 pm

      It’s one cup! (proper measuring cup)

      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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