Jasmine Rice Recipe

Rinse rice

Place 1 cup jasmine rice in a fine-mesh sieve or bowl. Rinse under cold running water, gently swishing with your hand, until the water runs mostly clear (about 30–45 seconds). Drain thoroughly. This removes excess surface starch for separate, fluffy grains.

Measure water into a small saucepan: 1 1/4 cups cold water for 1 cup rice (use 1:1.25 rice:water ratio for stovetop jasmine). Add 1 teaspoon kosher salt and, if using, 1 teaspoon oil or 1 tablespoon butter to the water.

Combine and bring to simmer

Add the rinsed and drained rice to the saucepan with the measured water, salt, and optional fat. Stir once to distribute rice evenly. Place the pan over medium-high heat and bring to a gentle simmer. Watch carefully; do not let it boil vigorously.

Low simmer and cover

As soon as the surface shows gentle simmering and small bubbles form (not a rolling boil), reduce heat to low so the liquid is barely simmering. Cover the pan with a tight-fitting lid and cook undisturbed for 12 minutes. Do not lift the lid during this time.

Rest

After 12 minutes, remove the pan from heat but keep it covered. Let the rice steam and rest for 10 minutes. This finishing steam ensures even texture and separates the grains.

Remove the lid. Fluff the rice gently with a fork to separate the grains. Taste and adjust seasoning if needed. If you used butter earlier, the rice will have a slightly richer mouthfeel — stir gently to distribute.

Transfer rice to a serving bowl or plate and serve immediately as a side for curries, stir-fries, grilled proteins, or vegetables.