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Cooking jasmine rice is one of those seemingly simple tasks that is actually pretty difficult to master, even for some professional cooks. But once you master the technique, you’ll be steaming to perfection in no time. One of the big problems people encounter is rice stuck to the bottom of the pot. This is actually a sign that you’ve nailed the jasmine rice-to-water ratio. To release it, all you have to do is remove the pot from the stove, and let it rest, covered, for 5 minutes. The starchy grains will magically release from the bottom for a perfectly cooked batch of jasmine rice.

Sara Quessenberry

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Read the full recipe after the video.

Recipe Summary test

hands-on:
5 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan with a tight-fitting lid, combine jasmine rice, 1½ cups water, and ½ teaspoon salt and bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 18 minutes. (Do not lift the lid or stir!) Remove from heat and let stand, covered, for 5 minutes; fluff with a fork and serve.

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Chef's Notes

If you need a tip on how to use your newly mastered jasmine rice cooking skill, one of our favorite jasmine rice recipes incorporates fresh-herb salmon. And for more rice insight, here's how to cook white rice that's perfectly fluffy every time.

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