Steamed Jasmine Rice Recipe

Measure

Measure 2 cups of jasmine rice using a standard US cup. Set a fine-mesh strainer or a bowl aside for rinsing.

Rinse the rice

Place the rice in a fine-mesh strainer or bowl. Rinse under cold running water, gently swishing the grains with your hand, until the water runs mostly clear (about 4–6 rinses). If using a bowl, fill with cold water, swirl, drain and repeat. Optional: add a few ice cubes on the final rinse to help firm the grains and remove last traces of starch.

Combine rice and water

Transfer the rinsed rice to a medium saucepan with a tight-fitting lid. Add 2 1/4 cups cold water (a 1:1.125 rice-to-water ratio) and 1 tsp fine salt. Add 1 tsp butter or neutral oil if using to reduce clumping and add gloss.

Bring to a simmer

Place the saucepan over medium-high heat and bring the water to a gentle boil with the lid off, watching carefully so it does not boil over.

Reduce heat and steam

As soon as the water boils, stir once to ensure rice is evenly distributed, reduce heat to the lowest simmer setting, cover with the tight-fitting lid, and cook undisturbed for 12–15 minutes. Do not lift the lid during this time.

Rest off heat

After 12–15 minutes, turn off the heat and leave the covered pot undisturbed for 10 minutes to allow the rice to steam and finish cooking.

Fluff and serve

Remove the lid, fluff the rice gently with a fork to separate the grains, and serve hot. Taste and adjust salt if needed.

If using a rice cooker, transfer rinsed rice to the cooker, add 2 1/4 cups water and 1 tsp salt, stir once, then start the cooker according to manufacturer instructions. When the cooker indicates 'done', let the rice rest in the closed cooker for 10 minutes, then fluff with a fork.