Jasmine White Rice Or Brown Rice Recipe

Rinse the rice

Place 2 cups jasmine rice in a fine-mesh sieve or bowl. Rinse under cold running water, stirring with your hand, until the water runs mostly clear (about 30–60 seconds). This removes excess surface starch and prevents gummy rice.

Combine and heat

In a medium saucepan with a tight-fitting lid, add the rinsed rice, 2.25 cups water, 1/2 tsp kosher salt, and 1 tbsp butter or oil if using. Stir once to combine.

Bring to a simmer

Place the saucepan over medium-high heat and bring the liquid to a gentle boil. As soon as you see steady bubbling, reduce heat to the lowest setting so the pot is at a bare simmer. Cover with the lid.

Cook undisturbed

Let the rice simmer, covered, for 15 minutes. Do not lift the lid during this time — steam is what finishes the rice.

Rest and fluff

After 15 minutes, remove the pan from heat and keep it covered; let the rice rest for 10 minutes. Then remove the lid, fluff the rice gently with a fork to separate the grains, and adjust seasoning if needed.

Serve

Transfer to a serving bowl. Garnish with chopped cilantro or sliced scallions and serve with lime wedges if desired.

Rinse the rice

Place 2 cups brown jasmine rice in a fine-mesh sieve and rinse under cold water until the rinse water is clearer (about 30–60 seconds).

Combine and bring to boil

In a medium saucepan, combine rinsed brown jasmine rice, 2.5 cups water, 3/4 tsp kosher salt, and 1 tbsp oil if using. Bring to a boil over medium-high heat.

Simmer gently

When boiling, reduce heat to low so the liquid is barely simmering. Cover with a tight-fitting lid and simmer undisturbed for 35–40 minutes, until water is absorbed and grains are tender.

Rest and finish

Remove from heat and let the covered pot sit for 10 minutes. Remove lid, fluff with a fork, taste and adjust salt, then garnish with cilantro or scallions and serve with lime wedges if desired.

If using a rice cooker: follow the same rice:water ratios and cook according to your machine's white or brown rice setting. For firmer rice reduce water by 2–4 tablespoons; for stickier rice increase water by 1–2 tbsp.

For extra fragrance: substitute up to 1/4 cup of the cooking water with light coconut milk for jasmine rice, or add a whole smashed garlic clove or a small piece of ginger while cooking and remove before serving.