Jasmine Rice Recipe

Rinse the rice

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

Combine and rest

In a medium saucepan with a tight-fitting lid, add the drained rice, 1 3/4 cups water, 1/2 tsp kosher salt, and 1 tablespoon unsalted butter. Stir once to even out the rice. Let sit for 5 minutes to hydrate the grains slightly (optional but helps even cooking).

Bring to a simmer

Place the saucepan over medium-high heat and bring just to a gentle boil, uncovered. Once boiling, immediately reduce heat to the lowest setting that maintains a gentle simmer.

Cover and cook

Cover the saucepan with the lid and cook undisturbed for 12–15 minutes. Do not lift the lid during this time. After 12 minutes check: the water should be absorbed and tiny steam holes will appear on the surface. If still wet, continue to cook for up to 2–3 more minutes.

Steam rest

Turn off the heat and keep the pot covered. Let the rice steam for 10 minutes undisturbed. This step finishes cooking the grains through and firms texture without becoming sticky.

Fluff

Remove the lid and use a fork to gently fluff the rice, separating the grains. This releases excess steam and prevents clumping.

If desired, stir in 2 tablespoons chopped fresh cilantro, 1 teaspoon fresh lime juice, and 1/4 teaspoon toasted sesame oil into the warm, fluffed rice. Taste and adjust salt if needed. Serve immediately.