How to Cook Jasmine Rice: Tips and Easy Recipe

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.

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.

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.

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.

Follow these steps to cook the perfect jasmine rice in a rice cooker.

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

Follow these steps to cook the perfect jasmine rice on the stovetop.

1. 1. 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 by placing the tip of your index finger on the rice; the water should come up to the first joint.)
2. 2. Bring to a boil over high heat, reduce heat to low and simmer.
3. 3. Cover and cook 15 minutes.
4. 4. Remove from heat and let sit, covered, for 10 minutes, then gently fluff with a spoon.
5. 5. 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.