Jasmine Rice Recipe

Rinse the rice

Place the jasmine rice in a fine-mesh sieve or bowl. Rinse under cold running water while gently rubbing the grains with your fingers, or swish in the bowl and drain, until the water runs mostly clear (about 3–4 rinses). This removes excess surface starch and prevents gummy rice.

Measure and combine

Add the rinsed rice to a medium saucepan with a tight-fitting lid. Pour in 2 1/4 cups cold water and add 1/2 teaspoon kosher salt. Give it a quick stir to distribute the salt, then smooth the rice into an even layer.

Bring to a simmer

Place the saucepan over medium-high heat and bring the water to a gentle boil uncovered. Once boiling, reduce heat immediately to the lowest setting that maintains a gentle simmer (the surface should show occasional tiny bubbles) and cover with the lid.

Cook gently

Let the rice cook, covered, without lifting the lid, for 15 minutes. Do not stir. After 15 minutes, check: the water should be absorbed and rice tender. If there is still visible water, cook 1–2 minutes more, then remove from heat.

Steam off heat

Turn off the heat and keep the lid on. Let the rice rest and steam for 10 minutes. This finishes cooking the grains and allows moisture to redistribute for fluffy rice.

Fluff and finish

After the 10-minute rest, remove the lid and add 1 tablespoon unsalted butter. Use a fork to gently fluff the rice, incorporating the butter so it melts through the grains.

Add herbs and zest

If using, sprinkle 2 tablespoons chopped fresh cilantro and 1/2 teaspoon lime zest over the fluffed rice and gently fold to combine. Taste and adjust salt if needed.

Serve warm as a side for curries, stir-fries, grilled meats, or vegetables.