Jasmine Rice Recipe

1. Measure rice

Measure 1.5 cups jasmine rice into a fine-mesh sieve or bowl.

2. Rinse the rice under cold running water, gently swirling with your hand, until the water runs mostly clear (about 4–6 rinses). This removes excess surface starch and prevents clumping.

3. Shake off excess water and let the rice sit in the sieve for 1–2 minutes to drain.

4. Combine and bring to boil

In a medium saucepan with a tight-fitting lid, combine the rinsed rice, 2.25 cups water, 1/2 tsp kosher salt, and 1 tbsp unsalted butter. Stir once to distribute ingredients. Place the pan over medium-high heat and bring to a gentle boil (visible rolling bubbles).

5. Simmer

When boiling, immediately reduce heat to the lowest setting so the liquid barely simmers. Cover the pan with the lid and cook undisturbed for 15 minutes. Do not lift the lid during this time.

6. Rest

After 15 minutes, remove the pan from heat and keep it covered. Let the rice steam and rest for 10 minutes to finish cooking and firm up the grains.

7. Remove the lid and gently fluff the rice with a fork to separate the grains.

8. Taste and adjust seasoning if needed. If using, sprinkle chopped cilantro over the rice and serve with lime wedges on the side.