Jasmine Rice Recipe

Rinse the rice

Place the jasmine rice in a fine-mesh sieve or bowl. Rinse under cold running water, rubbing the grains gently with your fingers, until the water runs mostly clear (about 1–2 minutes). Drain well for 1–2 minutes.

Combine and rest

In a medium saucepan with a tight-fitting lid, combine the rinsed rice, 1 3/4 cups water, and 1 tsp kosher salt. If using, add 1 tbsp butter or neutral oil. Stir once to distribute, then cover and bring to a gentle boil over medium-high heat.

Simmer gently

As soon as the water reaches a rolling simmer, reduce heat to low so the rice barely simmers. Cook, covered, undisturbed, for 15 minutes. Do not lift the lid during this time.

Steam off heat

After 15 minutes, turn off the heat and keep the lid on. Let the rice steam in the covered pot for an additional 10 minutes to finish cooking and firm up.

Fluff

Remove the lid and use a fork to gently fluff the rice, separating the grains without smashing them.

Toast sesame seeds (if not pre-toasted)

If your sesame seeds aren't pre-toasted, place a small dry skillet over medium heat. Add 2 tbsp sesame seeds and toast, stirring frequently, until fragrant and lightly golden, 2–3 minutes. Transfer immediately to a plate to cool (they can burn quickly).

Combine and season

While the rice is still warm, transfer it to a serving bowl or leave in the pot. Drizzle 1/2 tsp toasted sesame oil over the rice (optional). Sprinkle the toasted sesame seeds and the thinly sliced green onions evenly over the rice. Gently toss with a rice paddle or fork to combine, taking care not to crush the grains.

Adjust and serve

Taste and add freshly ground black pepper if desired. Serve warm as a side. Leftovers can be refrigerated in an airtight container for up to 3 days.