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5 stars (2 reviews)

How to Cook Jasmine Rice

Thanh | Eat, Little Bird
Prep5 minutes
Cook30 minutes
Total35 minutes
Serves: 3 or more
How to cook perfectly steamed and fluffy Jasmine rice on the stove, with step-by-step photos.
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Ingredients

  • 350 g (1 ½ cup) Jasmine rice, heaped
  • 500 ml (2 cups) cold water

Instructions 

  1. Measure the rice into a bowl.
  2. Transfer the rice into a fine sieve through which the rice grains cannot escape.
  3. Wash and rinse the rice under a cold tap until the water runs clear. Use your hands to gently move the rice around the sieve. At first, the water will appear milky and cloudy, but as the starch rinses away, the water will start to look clear.
  4. Shake the sieve to remove as much excess water as possible.
  5. Transfer the rinsed rice to a medium-sized saucepan with a tight-fitting lid. I like to use a cast-iron pot to cook my rice, but any stainless steel pan will work as well.
  6. Measure the water.
  7. Pour the water over the rice in the saucepan.
  8. Cover the saucepan with a lid.
  9. Place the saucepan on the stove.
  10. Cook the rice on low to medium heat for 30 minutes. The water should not come to a boil; it should just gently simmer so that the rice will cook slowly and gently. A glass lid will help you to see how the rice is cooking.
  11. After 30 minutes, turn off the stove and remove the saucepan from the heat source.
  12. Let the rice continue to steam for about 10 minutes, but you can skip this step if you are in a hurry.
  13. Fluff the rice before serving.

Kitchen Notes

  • WHAT TEMPERATURE TO COOK RICE
    Each stove is different, so you will have to experiment with your stove a bit. But generally speaking, you want a low to medium heat so that the water comes to a gentle simmer. The rice will cook slowly and gently. For my Bora induction stove, I use setting 5 out of 9.
  • RATIO OF RICE TO WATER
    For Jasmine rice, you generally need a ratio of 1:1.25 of rice to water. My recipe uses a ratio of approximately 1:1.4. I think the ratio can vary slightly according to personal preference, as well as the rice you are using. Sometimes when I change brands of rice, I find that my usual recipe yields cooked rice which is too moist or too dry. I recommend experimenting by increasing or decreasing the amount of water by 1 tablespoon at a time. 
  • OTHER TYPES OF RICE
    Basmati Rice: Follow the same recipe as above, but use a ratio of 1:1.5 of rice to water. For e.g., 350 g Basmati rice plus 525 ml water.
    Sushi Rice: Follow the same recipe as for Jasmine rice.
  • MY FAMILY'S RICE RECIPE
    For my family of 2 adults and 2 kids, we use 280 g rice (2 rice cups) : 400 ml water. I'm putting this note here because my daughter cooks the rice for our family :-)
  • FREEZING LEFTOVER RICE
    Leftover rice can be frozen in small portions in vacuum-sealed bags or ziplock freezer bags.
  • OVEN & STOVE TEMPERATURES
    All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer's handbook.
  • CONVERSIONS
    To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
Nutrition Information

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