Jasmine Rice Recipe

Rinse the rice

Place the jasmine rice in a fine-mesh sieve or bowl. Rinse under cold running water, swirling with your hand, until the water runs mostly clear (about 30–60 seconds). This removes excess surface starch and prevents gummy rice.

Measure water

Transfer the rinsed rice to a medium saucepan with a tight-fitting lid. Add 2 1/4 cups water and 1/2 teaspoon kosher salt. The 1:1.125 (rice:water) ratio produces tender, separate grains for standard jasmine rice.

Bring to a simmer

Set the saucepan over medium-high heat and bring the water to a gentle boil. Stir once to ensure rice isn't sticking, then reduce heat to the lowest setting that maintains a gentle simmer.

Cover and cook

Cover the pan tightly and simmer undisturbed for 12–15 minutes. After 12 minutes check for small holes of steam; when water is absorbed and rice has tiny steam holes, it's done. Avoid stirring or lifting the lid during cooking.

Steam off heat

Remove the saucepan from heat and keep it covered. Let the rice steam for 10 minutes to finish cooking and for the texture to set. This rest is important for fluffy grains.

Fluff

Remove the lid and gently fluff the rice with a fork to separate the grains. If any excess water remains, replace the lid and let sit another 2–3 minutes off heat.

Finish with butter

If using, add 1 tablespoon unsalted butter to the hot, fluffed rice. Stir gently until melted and evenly distributed for a richer mouthfeel.

Add herbs and zest

Fold in 2 tablespoons chopped cilantro or scallions and 1/2 teaspoon lime zest if desired. Taste and adjust seasoning with a pinch more salt if needed.

Serve warm as a side for curries, stir-fries, grilled proteins, or vegetables. Leftover rice can be cooled quickly, refrigerated in an airtight container for up to 4 days, or frozen for up to 1 month.