Any time I serve a dish with my jasmine rice recipe, I get rave compliments on how flavorful and fluffy my rice is! I make this as a side dish multiple times a week for my family, it pairs so well with almost any main course.
Here’s my secret, you don’t need a rice cooker to cook perfect jasmine rice! My mom taught me this foolproof stovetop method decades ago, and it has yet to fail me. Now, I’m giving you all my tips and tricks so you can easily make your white rice fluffy and delicious every single time. Serve it in this lemon chicken and rice casserole or spiced shrimp fried rice.
Why you’ll love this recipe
You can read the reviews, so many people have tried this recipe and now use it as their go-to recipe for making jasmine rice the right way.
- Quick to make in less than 30 minutes. From start to finish, you can have perfectly tender, ready-to-eat rice in less than 30 minutes. That’s often faster than using the Instant pot or the rice cooker!
- Easy to prepare as a side dish. This is a fairly hands-off recipe, the stovetop does the cooking for you. We can make the main course while it cooks, making it the perfect side.
- Ideal for meal prepping. One batch makes enough for up to 6 servings, and you can store or freeze leftovers to enjoy throughout the week. I often make an extra batch for this reason!
Tips for Busy Cooks
A rule of thumb is to use ¼ cup of uncooked rice per person if serving as a side dish. This equals about ¾ cup of it cooked. Of course, adjust as you see fit!
Do you need to rinse jasmine rice before cooking?
This is one of the most frequently asked questions I receive when learning to cook rice correctly. If you’re cooking regular long-grain white rice, such as Jasmine or Basmati, you don’t need to rinse it.
You also don’t need to soak jasmine rice in water before cooking. This will make the texture mushy, so definitely avoid it!
If you plan to cook short-grain rice, like Japanese sushi rice, you will want to rinse it until the water runs clear. Short-grain rice is starchier than long grain. By rinsing the short-grain, you are removing excess starch which helps to make it plump once cooked.
Key Ingredient Notes
- Jasmine Rice – This cooking method works for any long-grain white rice, such as Jasmine, Basmati, etc.
- Water – The water-to-rice ratio is important for making it perfectly fluffy. You can also use broth if you want to infuse your rice with savory flavor!
- Olive oil – Adds a great flavor and texture. It’s optional but highly recommended.
- Salt – A must for cooking flavorful rice. Note that I use coarse kosher salt. If table salt is all you have, half the amount specified in the recipe to prevent it from becoming too salty.
How to cook jasmine rice on the stovetop
- Combine the rice, water, olive oil, and salt in a 2.5-quart heavy-bottomed saucepan with a lid.
- Cover the pot, and bring the liquid to a slow boil over medium-high heat, about 5 minutes.
- Once boiling, reduce the heat to low, and continue to cook for 15 minutes. Make sure to keep the pot covered!
- After 15 minutes, remove the pot from the heat. Let the rice sit for another 10 minutes. Don’t be tempted to open the lid! The steam finishes the cooking process and is key to making your it fluffy.
- Fluff your cooked rice with a rice paddle or fork, and enjoy!
Expert Tips
- Choose the right pot! Use a heavy-bottomed pot with a tight-fitting lid to promote even heat distribution.
- Use a large pot. Rice will expand up to three times its original size once cooked. So, it’s important to make sure you choose a pot large enough to hold it. For 1 cup of rice, use a 1-1.5 quart. Or, for 2 cups, use a 2-2.5 quart pot.
- Use the right water-to-rice ratio. I recommend using a ratio of 1:2, using one cup of rice for every 2 cups of water. You don’t have to measure that carefully. Just make sure the water is roughly 2 fingers’ width above the rice.
- Don’t uncover the pot! Keeping the lid on tight promotes steam, which ensures even cooking for the perfect texture.
- Avoid rinsing or soaking the rice before cooking. I mentioned it above but also stating it again, this will make your rice mushy! You can simply add the rice to the pot to cook straight from the bag. I love that it makes the prep time even shorter too!
What to serve with jasmine rice
Long-grain white rice, such as jasmine, is versatile and pairs perfectly with almost anything. Here are some of our favorite dishes to serve it with:
Storage
Store leftover rice in an airtight container in the fridge for up to 5 days. Reheat the rice in the microwave with a damp paper towel on top. This prevents it from drying out!
Freeze fluffy white rice works well too. Place it in an airtight container to freeze for up to 6 months. Thaw it in the fridge overnight when you’re ready to serve. Reheat according to the instructions above.
FAQs
Unfortunately, there is no way to fix mushy rice. To prevent it from happening, be careful not to overcook. However, if it does happen, wrap it up in seaweed for a tasty snack!
The basic ratio is close to 1:2, meaning you’ll use two cups of water for every one cup of rice. However, you’ll need a little less water when cooking more rice. For example, 2 cups of water is great for 1 cup of rice. On the other hand, if you’re making more, you’ll use less. For instance, for 2 cups of rice, you’ll need about 3.5 cups of water instead of a full 4 cups.
It depends on what kind of rice you’re cooking. If you’re cooking regular long-grain white rice, such as Jasmine or Basmati, you don’t need to rinse it. However, you need to rinse short-grain rice, like Japanese sushi rice, thoroughly until the water runs clean. Short-grain rice is starchier, and rinsing removes that excess starch, making it nice and plump once cooked. Otherwise, it will turn out a little sticky or mushy.
You don’t need to soak long-grain rice. In fact, I find that if you do, it often comes out mushy. However, if you’re working with short-grain rice, you can soak it for about 30 minutes to promote even cooking. Just make sure to drain it for at least 5 minutes, so that you don’t end up using too much water.
You can cook the rice in chicken broth instead of water, or after cooking the rice, you can stir in a tablespoon or two of rice wine vinegar to make it taste just like a restaurant.
More How-To Cooking Tutorials
How to Cook Jasmine Rice
Ingredients
- 2 cups jasmine rice or any long-grain rice such as basmati
- 3 ½ cups water
- 1 tablespoon olive oil optional, but highly recommended
- 1 teaspoon coarse kosher salt
Instructions
- In 2.5qt heavy-bottomed saucepan with a lid, combine rice, water, olive oil and salt.
- Cover and bring it to a slow boil over medium-high heat, about 5 minutes.
- Reduce heat to low and cook for 15 minutes, covered.
- Remove from heat and let sit for another 10 minutes, covered. Don’t be tempted to open the lid, because steam is what finishes the cooking.
- If you tried this recipe, I'd love to read your feedback. Please leave your comment and rating below.
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
– Store leftover rice in an airtight container in the fridge for up to 5 days.
– Freeze fluffy white rice for up to 6 months. Thaw it in the fridge overnight when you’re ready to serve.
– Reheat thawed rice in the microwave with a damp paper towel on top. This prevents it from drying out!
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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This recipe was originally published on October 8th, 2018.
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Reader's Reviews
Nikki says
LOVE this recipe! I sent to my son in college & he uses it all the time. Thank you
Cindie says
I can’t believe this great recipe, perfect every time. You weren’t even born when I started cooking… tall those crunchy rice dinners I served or mushy … bought a rice cooker still not as great as this recipe! Kudos💜
Shinee Davaakhuu says
Hi, Cindie!! Thank you so much for your kind feedback! I’m so glad my recipe was helpful to cook perfect rice on stovetop! It’s my favorite way to cook rice!
Jackie says
Delicious perfect rice! I’m saving 1/2 for steak fried rice tomorrow night. I added greek yogurt and cilantro to the 1/2 we are eating with grilled pork chops.
Rafi Cohn says
I use this recipe all the time and the rice comes out perfect every time without fail!
Shinee says
Yay, so happy to hear that!! Thanks for your feedback, Rafi!
J says
Just tried, it came out great! I ALWAYS have excess water when I make rice, not this time it was perfect!
Shinee says
Yay, so happy you tried this method! Thank you for your feedback, J!
Lori says
Turned out absolutely perfect! This is my new go-to rice recipe.
Shinee says
So happy you loved the recipe, Lori! Thank you for your feedback!
Desirae Ballard says
This works better than any other recipe I have tried!!!
Shinee says
So happy to read this, Desirae! Glad you tried this method. Thank you for your feedback!
Charisse says
This rice came out Amazing!!!
Shinee says
Hi, Charisse! So happy you tried and loved this recipe. Thank you for your feedback!
Barbara Parker says
Rice is a staple in our household so it’s imperative to cook it well for an 8 yr old who eats it 3 times a day. Have tried many a times but it’s either sticky rice(when I’m not trying to make sticky rice) or not totally cooked.
Tried this and got high praises from our 8yr old. What more can a grandma want 😍 .
Shinee says
Yay, so happy you tried my recipe and loved it. Thank you for your feedback, Barbara!
Donn says
This is absolutely perfect. I have traditionally used an instant pot but just never seem to come out fluffy. This recipe is flawless. My wife now has me make the rice! ( I fell for that one lol ).
I really appreciate the instructions on how mush water to add ” the eyeball method ” This works perfect.
Shinee says
SO happy you loved the recipe, Donn. Thank you for your feedback!!!
CeeCee says
Turned out fluffy and sticky! I will definitely be keeping this as my go-to! Thank you for sharing…nothing worse than rice that isn’t sticky or fluffy! 100!!!!!! 🙂
Shinee says
So glad you tried and loved the recipe. Thanks for your feedback, CeeCee!
Marianne soria says
Thank you this is the best , tried . My Family loved it & grandkids are hard to please when it comes to rice
Shinee says
Yay, so happy you and your family loved it!!! Thank you so much for your feedback, Marianne!
Sandy says
What if I don’t have Kosher salt on hand, just plain table salt? I’m visiting friends at their lake house & was going to try recipe.
Shinee says
Hi, Sandy. Use 1/2 teaspoon of table salt.
Melissa Crenshaw says
Love this recipe comes out perfect every time. One question, do you adjust times if you half this recipe?
Shinee says
Hi, Melissa. So glad you like this recipe! It might take less time to come to a boil, but after that keep the timing the same.
Maddie says
This is my favorite rice recipe EVER! I use this recipe every time i make rice! i was in france for a mission trip almost two weeks ago and i made dinner for everyone and i used this rice recipe and they said the rice was the best part!! thank you for this awesome recipe(:
Shinee says
Oh my, so happy you loved this recipe, Maddie!! And how cool is that you got to cook for others on a trip!! Thanks so much for sharing!
Kim says
This is my go to recipe EVERY single time! I’ve made it many times! You’d think I’d have it memorized by now! Perfect and fluffy every time!
Shinee says
Hi, Kim! I’m so happy to hear that this has become your go-to!! Thank you for your feedback.
Derrith says
Came out perfectly!!
Shinee says
Yay, so happy you loved the recipe. Thank you for your feedback, Derrith!
Nikki says
Absolutely LOVE this quick & easy rice recipe for this busy household. I can even get my 14 or 16 year old to make the rice for me comfortably & with no complaints.
THANK YOU!
Shinee says
Yay, so happy you to read your feedback!!! Thank you so much for sharing, Nikki!
Kim Ciesielski says
I come back to this recipe EVERY SINGLE time I cook rice. By far the best, most fool-proof recipe ever!
Shinee says
Yay, I’m so happy to hear that, Kim!!! Thank you for your feedback!
Ana says
Super easy and very fluffy! Oil did make difference.
Shinee says
Awesome. Thank you, Ana, for your feedback!
Tee says
Hi Shinee!!
I just wanted to thank you for this wonderful stovetop rice recipe. I consider myself to be a pretty good cook but for some reason white rice has always been a challenge. Problem solved, thanks to this wonderful recipe with Kosher Salt and Olive Oil. These are two Items I ALWAYS have in my pantry.
Who KNEW?
Thank you!
Thank you!
Thank you!
Tee
New Jersey, USA
Shinee says
Tee, so glad you liked this recipe. Thank you for your feedback!