For me, perfectly cooked rice maintains the individual grains and is slightly chewy, ever so slightly sticky, and, of course, fluffy and soft. However, following the package instructions doesn’t always lead to successful results. So, after some experimentation and lots of rice cooking, I have developed a foolproof method for perfectly cooked jasmine rice. For this recipe, you don’t even need a rice cooker or instant pot (though I do have an instant-pot jasmine rice version, too). As with all rice, cooking jasmine rice on the stovetop comes down to a perfect rice-to-water ratio and using the steaming method. It’s important to know that jasmine rice is softer and needs less water—thus, the ratio of 1 cup of jasmine rice to 1 1/4 cup water is the one to remember. Once ready, this rice is the perfect base for all your favorite stir fries, like this shrimp stir fry, or this pepper steak stir fry.
Watch the video tutorial
See the recipe card for full information on ingredients and quantities.
How to cook jasmine rice on the stovetop
Finally, fluff up with a fork, silicone spatula, or rice paddle and serve. Fluffy jasmine rice is a great addition to Southeast Asian dishes. Try it with Thai Red Curry recipe or Thai Green Curry recipe, other Thai food, stir-fries, and more. It can also be used as a substitute for basmati rice in Persian, Lebanese, Indian, and even British cuisine. Why rinse rice? Rice contains arsenic and heavy metals, though Thai jasmine rice, in particular, has lower amounts. Rinsing the rice reduces their amounts and removes excess surface starch from the grain, making the cooked rice fluffy. Simmer for 12 minutes over low heat, then remove from the heat, keeping it covered, and allow it to steam for 10 minutes. If you find a little excess water in the pan at the end, quickly replace the lid and allow it to steam for a couple of extra minutes. Optionally, you can place a kitchen towel between the lid and pot to soak up the steam and stop it from condensing and falling back onto the rice.
Simple tips for flavorful rice
If you try this jasmine rice recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Saute in oil: Saute the jasmine rice in olive or coconut oil for a few minutes before adding it to the water. This deepens the flavor and can add extra flavor without much effort. Add garlic: Saute some fresh garlic in the pot before adding the rice and liquid Add more salt: Be liberal when salting the water while cooking the rice. Use bouillon cubes: Add a stock cube to the water when cooking the rice, or use homemade vegetable stock instead of water. Add butter: Add a knob of butter to the rice after cooking for creamy, buttery results.
To reheat: If the rice is frozen, there’s no need to thaw it before reheating. Reheat in a saucepan, adding about 1 Tbsp of water per cup of rice, and gently heat over low-medium until heated through. Alternatively, microwave it for 1-2 minutes, adding about 1 Tbsp of water per cup of rice and lightly covering the container to allow it to steam.
