Jasmine rice is a staple grain that pairs beautifully with so many dishes. Its fragrant aroma and fluffy texture make it the perfect base for power bowls, a side to saucy stir-fries or even the star of tomorrow’s fried rice. Once you master this simple stovetop method, you’ll never go back.
This recipe guarantees tender, separate grains every time. Just rice, water and a pinch of salt-that’s all you need. Whether you’re cooking for one or a crowd, the technique is the same. Let’s get cooking!
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Recipe details
Nutrition per serving
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Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies.
Ingredients
Instructions
- In a small pot, combine the jasmine rice, water and a pinch of salt.
- Bring to a boil over high heat.
- Once boiling, cover the pot with a tight-fitting lid and reduce the heat to low.
- Cook for 15-18 minutes, until the rice is tender and the water is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes.
- Fluff with a fork and serve.
Recipe Tips
For best results, rinse the rice in a fine-mesh strainer until the water runs clear before cooking to remove excess starch.
Do not lift the lid while the rice is cooking to ensure even steaming.
Letting the rice rest off the heat for 5 minutes helps it finish steaming and become fluffier.
FAQ
Can I use this method for other types of rice?
This method is specifically for jasmine rice. Other varieties like basmati or long-grain white rice may require different water ratios and cooking times.
How do I store leftover jasmine rice?
Let the rice cool completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop with a splash of water.
Can I double the recipe?
Yes! Simply double all ingredients and use a larger pot. The cooking time remains the same.
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