Jasmine Rice Recipe
Make Jasmine Rice Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rice
Finishing (optional)
Method
Rice
Rinse rice
Place the jasmine rice in a fine-mesh strainer. Rinse under cold running water, gently swishing with your hand, until the water runs mostly clear (about 30–60 seconds). This removes excess surface starch and prevents gummy rice.
Combine and soak (optional)
Transfer rinsed rice to a medium saucepan. Add 2 1/4 cups water and 1/2 teaspoon kosher salt. Let rice soak for 10–15 minutes if time allows—this improves texture, but you can skip soaking if short on time.
Bring to a simmer
Place saucepan over medium-high heat and bring to a gentle boil. Once boiling, give the rice a quick stir to loosen any grains stuck to the bottom.
Cover and cook
Reduce heat to low, cover the saucepan with a tight-fitting lid, and simmer gently for 15 minutes. Do not lift the lid during this time; steam is what finishes the rice evenly.
Rest
After 15 minutes, remove the pan from heat but keep it covered. Let the rice rest, undisturbed, for 10 minutes to finish steaming and firm up.
Fluff
Remove the lid. Use a fork to gently fluff the rice, separating the grains without crushing them.
Finishing (optional)
Add butter
If using, add 1 tablespoon unsalted butter to the hot rice and gently fold it in until melted and evenly distributed.
Herb and zest finish
Stir in 1 tablespoon chopped fresh cilantro and 1/2 teaspoon fresh lime zest to brighten the rice. Adjust salt to taste.