Steamed Jasmine Rice Recipe

Measure and rinse

Place 2 cups uncooked jasmine rice in a fine-mesh sieve or bowl. Rinse under cold running water, gently rubbing the grains with your fingers, until the water runs mostly clear (about 30–60 seconds). If using a bowl, fill with cold water, swirl the rice, pour off the cloudy water, and repeat 2–3 times.

Drain the rice thoroughly for 1–2 minutes to remove excess surface water.

Combine rice and water

Transfer the drained rice to a medium saucepan with a tight-fitting lid. Add 2 1/4 cups cold water (use 1 1/4 cups water per cup rice for slightly firmer rice or up to 1 1/2 cups per cup for softer). Add 1 tsp kosher salt and 1 tbsp butter or oil if using; stir once to distribute.

Bring to a simmer

Place saucepan uncovered over medium-high heat and bring to a gentle boil. As soon as it reaches a rolling simmer, reduce heat to low so the surface is barely simmering and cover with the lid.

Simmer gently

Cook, covered, on low heat for 12–15 minutes without lifting the lid. Check at 12 minutes: all water should be absorbed and the surface will look matte with tiny steam holes. If water remains, continue 1–2 minutes more.

Steam off heat

Turn off the heat and keep the lid on. Let the rice rest, covered, for 10 minutes to finish steaming and firm up the grains.

Fluff and serve

Remove the lid, fluff the rice gently with a fork to separate the grains, and serve hot.

For larger or smaller quantities, maintain the water ratio: approximately 1 1/8 to 1 1/4 cups water per 1 cup jasmine rice depending on desired texture. If using a rice cooker, use the rice-cooker cup and water line or 1:1.125–1.25 ratio, and follow the cooker's directions.

If you prefer very fragrant rice, you can replace 1/4 cup of the cooking water with canned coconut milk (reduce salt slightly).