Jasmine Rice Recipe

Rinse rice

Place 2 cups jasmine rice in a fine-mesh sieve or bowl. Rinse under cold running water, swirling with your hand, until the water runs mostly clear (about 20–30 seconds) to remove excess surface starch. Drain thoroughly.

Measure water: use 2 1/2 cups water for 2 cups rice (ratio 1:1.25). Adjust if using different amounts but keep ratio close for fluffy rice.

Combine and bring to a simmer

In a medium saucepan with a tight-fitting lid, add the rinsed and drained rice, 2 1/2 cups water, 1 tsp kosher salt, and 1 tbsp butter or oil if using. Stir once to distribute. Place over medium-high heat and bring to a gentle boil (visible bubbles across the surface).

Simmer gently

As soon as it reaches a boil, reduce heat to the lowest setting so the pot is at a bare simmer. Cover with the lid and cook undisturbed for 12 minutes. Do not lift the lid during this time—steam cooks the rice.

Steam off heat

After 12 minutes, turn off the heat but keep the lid on. Let the rice steam for an additional 8 minutes. This resting period finishes cooking and firms the grains without becoming mushy.

Fluff

Remove the lid and gently fluff the rice with a fork to separate the grains. Avoid stirring vigorously to prevent crushing the grains.

If using, stir in 2 tbsp chopped cilantro or scallions and 1 tsp lime or lemon juice. Taste and adjust salt if needed. Serve warm as a side or base for mains.

Storage: cool to room temperature within 2 hours, then refrigerate in an airtight container for up to 4 days or freeze for up to 1 month.