Fluffy fragrant Jasmine Rice cooked to perfection! An easy, no-fuss, stovetop method that is ready in under 30 minutes from start to finish.
This stovetop cooking method for Jasmine Rice turns out perfectly every time. A soft long grain white rice that has a slightly sweet and floral aroma, Jasmine rice has a soft texture and cooks much faster than other rice varieties. Perfect for busy weeknights!
We often pair Jasmine Rice with Thai Recipes, and if you are looking for a more in-depth introduction to the different types of Thai Rice, this post is informative.
A must for Asian cuisine, Jasmine rice pairs with many dishes. Leftovers make great fried rice; try this recipe for Nasi Goreng (Indonesian Fried Rice!).
You can also freeze Jasmine rice for a speedy dinner prep option.
Jasmine Rice is Healthy
Combining white rice and coconut oil (or other fat) can create a gut-friendly low glycemic-resistant starch. The key here is to cool the rice for about an hour before ingesting. Better yet, refrigerate overnight and reheat, keeping the temperature under 150F.
Table of Contents
Jasmine Rice Recipe Ingredients
- Jasmine Rice– seek out organic if possible. We use a rice ratio of one cup rice, to 1 ¼ cups liquid. Jasmine rice requires much less water than other rice!
- Oil– coconut oil, olive, avocado, butter, ghee. A little oil helps to separate the kernels of rice, keeps the rice from sticking to the pan, and adds a subtle flavor that enhances it. Adding fat to the rice can help balance out blood sugar. If you are not a fan of the flavor of coconut oil, feel free to use a different oil such as avocado oil for a neutral flavor or ghee for a nutty richness.
- Water– use water or broth! We use a 1 ¼ cup water ratio to 1 cup rinsed rice.
- Salt– we like mineral salt for its nutritional benefits and flavor. It is less salty then table salt. Adjust to taste if using substituting.
See the recipe card below for a full list of ingredients and measurements.
How To Make Jasmine Rice
Step One– Rinse the jasmine rice a few times, it is ok if it is not completely clear. Drain thoroughly with a fine mesh strainer.
Rinsing the rice clears out the excess starch and creates a fluffier, less sticky rice.
Step Two– Put water, salt, coconut oil in a medium saucepan with the lid on and bring to boil over high heat.
Step Three– Add rice, give a quick stir, place the lid back on, and lower heat to a low simmer for 12 minutes. Set the timer! Turn the heat off.
Tip: Do not remove the lid, the steam is crucial and the secret to perfectly textured rice. Let the rice sit covered for 10 minutes. Fluff with a fork and serve.
Ways to Serve Jasmine Rice
Pair jasmine rice with flavorful stir fries, curries and other Asian dishes.
Recipe FAQS
Some believe white rice is healthier for these reasons: The hull in brown rice contains phytic acid, an anti-nutrient that stops mineral absorption (soaking brown rice can dissipate phytic acid). The outer layer of brown rice absorbs more arsenic. Arsenic levels vary from country to country but are always considerably less in white rice.
White rice cooked with coconut oil and then chilled can create a gut-friendly low glycemic-resistant starch.
Either way works. But it is not necessary. For rice that takes longer to cook, it can shorten the cooking time.
Yes. All rice varieties are gluten-free.
Rinsing the rice clears out the excess starch and creates a fluffier less sticky rice.
What to do with leftover Jasmine Rice?
Freeze for later or use in these delicious fried rice recipes:
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
More favorite rice recipes
Jasmine Rice Recipe
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Total Time: 27 minutes
- Yield: 3 cups cooked rice
- Category: side dish
- Method: stovetop
- Cuisine: American
- Diet: Vegan
Description
Fluffy fragrant Jasmine Rice cooked to perfection! A no fuss easy stove top recipe that is ready in under 30 minutes from start to finish.
Ingredients
- 1 cup Jasmine rice
- 1 1/4 cup water (or broth)
- 1/4 teaspoon salt
- 1 teaspoon coconut oil (or fat of choice-olive oil, avocado oil, butter, ghee, etc.)
Instructions
- Rinse the rice a few times, it is ok if it is not completely clear. Drain thoroughly with a colander.
- Put water, salt, coconut oil in pot with the lid on (for faster boil and less evaporation) and bring to boil.
- Add rice, with the lid on, bring back up to a low simmer for 12 minutes.
- Turn the heat off. Do not remove the lid. Let sit for 10 minutes covered. Fluff and serve.
Notes
Rice will keep up to 5 days in the fridge or can be frozen.
Nutrition
- Serving Size: 3/4 cup
- Calories: 71
- Sugar: 0 g
- Sodium: 148.3 mg
- Fat: 1.2 g
- Saturated Fat: 1 g
- Carbohydrates: 13.3 g
- Fiber: 0 g
- Protein: 1.1 g
- Cholesterol: 0 mg
This turned out perfectly.
Great to hear Haley!
Hi Tonya! This turned out perfectly. Quick question — why does cooling the rice help with the glycemic index? I’d never heard that before.
Oh great! In order for the rice to maintain the resistant starch, it has to be kept under 175 degrees. There are a lot of studies showing that cooled rice significantly lowers glycemic response. Something changes in the starch as it cools. 🙂
For these instructions, do we put the lid on right after adding the rice, or after it comes back to simmer?
Oh great question! Lid on after adding rice. :)Recipe is updated.
Just made it according to the instructions, using olive oil, and it came out completely perfect. Thank you! Could you explain why the 175F temperature when reheating?
Great to hear! In order for the rice to maintain the resistant starch, it has to be kept under 175 degrees. There are a lot of studies showing that cooled rice significantly lowers glycemic response. Something changes in the starch as it cools.