Jasmine White Rice Or Brown Rice Recipe

Rinse

Place 1.5 cups jasmine rice in a fine-mesh sieve or bowl. Rinse under cold running water, swishing with your hand, until the water runs mostly clear (about 4–6 rinses). Drain thoroughly. Rinsing removes excess surface starch and prevents gummy rice.

Combine

In a medium saucepan with a tight-fitting lid, combine the rinsed rice, 2.25 cups water, 1/2 tsp salt, and 1 tablespoon oil or butter if using. Stir once to distribute; avoid vigorous stirring thereafter.

Bring to boil

Place the saucepan over medium-high heat and bring to a gentle boil (small rolling bubbles) uncovered. This usually takes 4–6 minutes depending on stovetop strength.

Simmer and cover

Once boiling, immediately reduce heat to the lowest simmer so that the surface shows occasional small bubbles. Cover the pan with the lid and cook undisturbed for 14 minutes. Do not lift the lid during this time.

Rest

After 14 minutes, turn off the heat and leave the covered pan on the burner. Let the rice rest, undisturbed, for 10 minutes to finish steaming and to set the texture.

Fluff and serve

Remove the lid and use a fork to gently fluff the rice, separating the grains. Serve immediately.

Rinse

Place 1.5 cups brown rice in a fine-mesh sieve and rinse under cold water until runoff is clearer (2–3 rinses). Drain well.

Toast (optional)

For nuttier flavor, heat 1 tablespoon oil or butter in a medium saucepan over medium heat. Add drained brown rice and toast, stirring, for 2–3 minutes until fragrant. This step is optional but recommended for depth of flavor.

Combine and bring to boil

Add 2.75 cups water and 3/4 tsp salt to the saucepan (if toasted, add after toasting). Increase heat to medium-high and bring to a gentle boil.

Simmer and cover

Once boiling, reduce heat to very low, cover tightly, and simmer undisturbed for 40–45 minutes, until the water is absorbed and the grains are tender. Avoid lifting the lid.

Rest

Turn off heat and let the covered pot rest for 10 minutes to finish steaming.

Fluff and serve

Remove lid and use a fork to fluff the grains gently. Serve warm.

Rice cooker (white)

For white jasmine rice, use a 1:1.25–1.5 rice-to-water ratio by volume (for 1.5 cups rice use about 1.9–2.25 cups water depending on your cooker). Rinse rice, add rice and water to the cooker, add 1/2 tsp salt and 1 tbsp oil/butter if desired, close the lid and start the 'white rice' program. Allow resting time on the warmer 10 minutes before opening.

Rice cooker (brown)

For brown rice use about 1:1.75–2.0 rice-to-water ratio (for 1.5 cups rice use ~2.6–3.0 cups water depending on your cooker). Rinse, add salt, start the 'brown rice' setting and allow a 10-minute rest on warm after cooking.

Instant Pot / electric pressure cooker (white)

Rinse rice. Use 1:1 rice-to-water ratio by volume (for 1.5 cups rice use 1.5 cups water) for slightly firmer rice; increase to 1:1.125–1.25 for softer. Add 1/2 tsp salt and 1 tbsp oil if desired. Seal and cook on High pressure for 3–4 minutes, then natural release for 10 minutes before quick-releasing remaining pressure and fluffing.

Instant Pot (brown)

Rinse rice. Use about 1:1.25–1.5 rice-to-water ratio (for 1.5 cups rice use ~1.9–2.25 cups water depending on desired texture). Seal and cook on High pressure for 20–22 minutes, then natural release for 10 minutes before releasing any remaining pressure and fluffing.