Jasmine Rice Recipe

Rinse

Place 2 cups jasmine rice in a fine-mesh sieve or bowl. Rinse under cold running water, stirring the rice with your hand, until the water runs clear (about 30–60 seconds). This removes excess surface starch and prevents gummy rice. Drain thoroughly.

Measure and combine

Transfer the drained rice to a medium saucepan with a tight-fitting lid. Add 2 1/4 cups water and 1 tsp kosher salt. (Ratio: roughly 1:1.125 by volume for stovetop jasmine — adjust slightly for your preference or altitude.)

Bring to a simmer

Place the saucepan over medium-high heat and bring the water to a gentle boil. Once boiling, give the rice a quick stir to ensure even distribution, then immediately reduce heat to the lowest setting so the pot is at a bare simmer.

Cover and cook

Cover the saucepan with the lid and cook undisturbed for 12–15 minutes. Avoid lifting the lid during this time so steam builds and cooks the rice evenly. After 12 minutes, check: the water should be absorbed and rice tender. If still a little liquid remains, continue for 1–2 more minutes.

Rest

Remove the pot from heat and keep the lid on. Let the rice steam and rest for 10 minutes. This final steaming firms the grains and makes them fluffy.

Fluff

After resting, remove the lid and gently fluff the rice with a fork to separate the grains. Avoid vigorous stirring which can make the rice gluey.

If using butter or oil: while the rice is hot, add 1 tablespoon unsalted butter (or 1 teaspoon neutral oil) and let it melt into the rice. Gently toss/fluff to distribute.

If using fresh herbs or lime: sprinkle 2 tablespoons chopped cilantro or scallions and 1 teaspoon lime juice over the fluffed rice and fold gently to combine. Taste and adjust salt if needed.

Serve: transfer rice to a warmed serving bowl or plate and serve immediately alongside mains. Leftover rice cools quickly — store in an airtight container in the fridge for up to 4 days.