How To Cook Jasmine Rice [On Stove, 2 Ways] | The Perfect Rice (2024)

These two methods show how to cook jasmine rice perfectly every time, so there is no guesswork involved! If you opt for the absorption method, the water-to-rice ratio is essential, and you will need 1.25 cups of water for every cup of rice—this rice requires less water than other types. Below, I share my best tips for preparing perfectly cooked rice every time, whether you want to use it for fried rice or as a side dish.

Between my Asian husband and his bags of basmati rice and my different boxes of Arborio, Ribe, and Carnaroli [and a few more!], you won't be shocked to hear we use many more types of rice in our house on a regular basis.

Whether we use them to make burritos, suppli', or stuffed vegetables, one thing we always agree on is that the rice must be perfectly cooked.

Jasmine rice is one of my two options when making fried rice, the other one being basmati, of course, and I have perfected it.

Below, I share two foolproof methods for cooking jasmine rice on the stove: absorption or boiling. The grains will be tender, the floral smell delicate, and the rice sticky, as you'd expect!

Note that this recipe is for white jasmine rice, brown rice requires different cooking times and proportions!

Jasmine Rice Overview

What is Jasmine rice? Although it carries the name of the flower, the two have no connection! Jasmine rice is called this not because of its aroma, as commonly thought, but because of the color of the grain, which is as white as the jasmine flower.

It is a long-grain rice variety mainly grown in Thailand but very popular all over South East Asia. In addition to its wonderfully delicate smell, this white rice has a soft texture and is slightly sticky when cooked.

Jasmine rice is used in steamed dishes as a side, to make fried rice [like yummy steak fried rice and crispy chicken fried rice!], but also in salads, soups, and desserts.

This rice absorbs flavors very well, and because of this, its versatility is paired with curry sauces, delicious rice pudding, or coconut rice cakes - enhancing both sweet and savory dishes.

🛒 Ingredients

• Jasmine Rice: To select the best rice, prioritize fragrance and origin. Look for a subtle, floral aroma and the rice package labeled as originating from Thailand, where the finest jasmine rice is grown. Opt for grains that appear long and slightly translucent to ensure freshness and quality.

♻️ Substitutions and Variations

• Broth Instead of Water: As I suggested when cooking basmati rice, you can use vegetable, beef, or chicken broth instead of water. However, adjust the amount of salt you add.
• Use Whole Spices: Add cardamom pods, cloves, cinnamon sticks, or star anise while cooking the rice following the absorption method. The spices will float to the top, and they will be easy to remove before fluffing the rice. These whole spices complement the natural fragrance of jasmine rice without overwhelming it, adding depth and warmth to your dishes.
• Butter or Oil: Add a tablespoon of either to the cold water for extra flavor!

👩🏻‍🍳 Absorption Method: How To Cook Jasmine Rice (Step-By-Step)

1. Rinse jasmine rice until the water runs clear. You can use a bowl to rinse it three to four times or do it under running water in a fine mesh strainer. [Picture 1]
2. Add rinsed rice, cold water, and salt to a saucepan and mix well. [Picture 2]

3. Put the pan on high heat and bring the water to a boil.
4. As soon as the water reaches a rolling boil, cover the pan with the lid and reduce heat to low so that the water gently simmers.
5. Allow the jasmine rice to cook for 12 minutes.
6. After 12 minutes, switch off the heat, and let the rice rest with the lid on for 10 minutes.
7. After the rice has rested, remove the lid. [Picture 3] Fluff the rice up using a rice paddle, wooden spoon or fork. [Picture 4]
8. Serve jasmine rice with your desired curry or stir fried vegetables and proteins, or allow it to cool down completely to prepare fried rice!

👩🏻‍🍳 Boiling Method: How To Cook Jasmine Rice (Step-By-Step)

1. Rinse the rice in a bowl or under running water. [Picture 1] The water doesn't need to be completely clear for this method, as it will be drained away.
2. Heat up a large saucepan of water until it comes to a rolling boil, then add salt. [Picture 2]
3. OPTIONAL: Add a tablespoon of lemon juice to the boiling water. The mild acidity of lemon juice slightly alters the pH level of the water, resulting in a more appealing texture and preventing the rice from becoming too sticky." I learned this when reading the book ''On Food and Cooking: The Science and Lore of the Kitchen" by Harold McGee. The book goes over many interesting science facts relating to food, including the effects of pH on cooking processes.

4. Add the rice to the salted boiling water and cook it for 10-12 minutes, depending on your preference. [Picture 3]
5. Once ready, drain the rice and allow it to rest in the fine mesh strainer or colander for about 5 minutes.
6. Once rested, move it to a bowl and fluff it with a fork. The perfect Jasmine rice is ready to be served! [Picture 4]

What is the ratio of jasmine rice to water?

To obtain the perfect jasmine rice the rice-to-water ratio is 1.25 to 1, so you will need 1 ¼ cups of water for each cup of dry rice.

Do I need to rinse jasmine rice before cooking?

Yes, eliminating excess starch and rice powder really helps create the perfect rice, although it depends on the cooking method. If cooking by absorption, the rice will need to be thoroughly rinsed for a fluffy result. However, if you are boiling the rice, and this step is skipped, the difference is not as noticeable, as once the rice finishes cooking, the water is drained away.

Is soaking jasmine rice necessary?

No, it is not. Jasmine rice is softer than others, so soaking it may make it mushy.

How to store cooked Jasmine rice?

Store Jasmine rice in an airtight container in the fridge for up to three days, or in the freezer for up to two months. The rice can be thawed overnight in the fridge, or heated up while still frozen in the microwave.

💡 Expert Tips and Tricks

• Sticky Rice: When it cools down, jasmine rice is very sticky and hard to separate. Don't worry! As soon as you start warming it up, the grains become much easier to handle.
• Proportions: Always measure your water and rice by volume when cooking jasmine rice!
• Al Dente: My absorption method shares directions for grains of rice cooked al dente. If you prefer yours softer, add one or two tablespoons of water and cook for a couple more minutes—adjust the time and water to your preference.
• Saucepan: Choose a heavy-bottom saucepan, as it will help distribute the heat more evenly, making it easier to cook rice perfectly. Choose its size based on how much rice you are cooking; for four portions, I chose a medium saucepan.

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