How to Cook Jasmine Rice: Light, Fluffy, and Perfect Every Time
Jasmine rice is known for its soft, slightly sticky texture and fragrant aroma—a staple in Thai and Southeast Asian cuisine. But getting it just right at home requires more than just boiling water.
Here’s a straightforward, foolproof method to help you cook jasmine rice that’s tender, fluffy, and never soggy.
Step 1: Measure the Rice
Start by measuring your rice. A common ratio is:
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1 cup jasmine rice
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1½ cups water for stovetop cooking
If using a rice cooker, follow your appliance’s specific water level lines or ratios.
This amount yields about 3 cups of cooked rice—enough for 2–3 servings.
Step 2: Rinse Thoroughly Under Cold Water
Rinsing removes excess surface starch, which helps prevent stickiness and clumping.
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Place the rice in a bowl and fill with cold water.
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Swirl gently with your hand and pour off the cloudy water.
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Repeat 2–3 times until the water runs almost clear.
You can also use a fine-mesh strainer to make rinsing easier.
Step 3: Cook (Covered) for 12–15 Minutes
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In a medium saucepan, combine rinsed rice and water.
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Bring to a gentle boil over medium heat.
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Reduce heat to low, cover with a tight-fitting lid, and simmer for 12–15 minutes.
Avoid removing the lid while it’s cooking—steam loss can ruin the texture.
Step 4: Let It Rest, Then Fluff
After cooking:
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Remove from heat and let the pot stand covered for 10 minutes. This helps finish the cooking through gentle steaming.
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Fluff the rice with a fork to separate the grains and release any excess moisture.
Your jasmine rice should now be aromatic, soft, and lightly sticky, just as it should be.
Bonus Tips:
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Use broth instead of water for added flavor.
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Store cooked jasmine rice in the fridge for up to 4 days.
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For reheating, sprinkle with a bit of water and microwave covered.
Final Thoughts
Perfect jasmine rice doesn’t require fancy tools—just a bit of patience and the right ratio. Once you master it, you’ll always have a reliable side for stir-fries, curries, and more.
