Aromatic and Fluffy Jasmine Rice

Cooking jasmine rice on the stovetop without a rice cooker might seem straightforward, but it can be tricky to get just right, even for experienced chefs. Master this easy technique, and you’ll have perfectly steamed rice in no time. All you need is a medium-sized pot with a lid that fits tightly, along with rice, water, and kosher salt. In less than 30 minutes, you’ll be ready to serve jasmine rice alongside stir-fries, flavorful chicken, or any of your favorite dishes.

What Is Jasmine Rice?

Jasmine rice is a type of long-grain white rice known for its delicate fragrance and mild taste. When prepared correctly, the grains become soft and may have a slight stickiness. Originally from Thailand, it’s a staple in Thai and Vietnamese dishes. Easily found in grocery stores, jasmine rice is a versatile choice for a wide variety of recipes.

Should You Rinse Jasmine Rice?

Rinsing jasmine rice is optional. Rinsing helps remove surface starch that could cause the grains to stick together during cooking. If you're okay with a bit of clumping, feel free to skip this step. However, if you prefer individual grains that don’t stick, rinsing might be the way to go. To rinse rice, place the uncooked grains in a fine-mesh strainer and run cold water over them, gently stirring with your fingers until the water runs clear. Keep in mind that jasmine rice naturally has a bit of stickiness, so for less clingy rice, consider using basmati instead.

Ingredients

• 1 cup jasmine rice

• 1/2 tsp. kosher salt

Instructions

In a medium saucepan with a well-fitting lid, combine jasmine rice, 1½ cups of water, and salt. Bring the mixture to a boil, but do not cover the pan while the water heats up—just have the lid ready.

Give it a stir, then cover the pot and reduce the heat to low. Let it simmer for 18 minutes. (Be sure not to lift the lid or stir during this time!)

After removing from heat, let the dish sit covered for 5 minutes. Fluff with a fork before serving.

Helpful tips and solutions for cooking rice effectively.

• Remember to add salt. Salt the cooking water to season the rice from within, providing it with a richer flavor than simply salting the rice after it's cooked.
• Cook on low heat. High heat will cause the water to be absorbed too quickly, risking burnt rice. When the lid is on, you should hear a gentle simmer, not a vigorous boil.
• Resist the urge to peek. During the 18-minute cooking time in Step 2, don't lift the lid. Doing so will let steam escape and can affect the cooking time.
• It's fine to check at the end of cooking. After 18 minutes, if you're unsure about the rice's doneness, carefully lift the lid and use a fork to check the bottom of the pot. Most of the water should be absorbed. (If the rice seems to be sticking, the five-minute steaming phase will help loosen it.) If so, proceed to Step 3, but do this quickly to avoid losing too much steam.
• What to do if there's still water. If after 18 minutes you see water left at the bottom of the pot, replace the lid and cook on low for another minute or two. Check again, and repeat if needed.
• What if the rice is still crunchy. If after 18 minutes the water is absorbed but the rice is crunchy, taste a couple of grains. It should be soft, though it may firm up slightly during the five-minute steam. If needed, add two tablespoons of water and cook for another minute or two on low heat. Check again, and repeat if necessary.

Tips for Storing Leftover Rice

Allow leftover rice to cool to room temperature (for no longer than 30 minutes). Store it in an airtight container in the fridge for up to five days. You can also freeze cooled rice in a sealed container or zip-top bag for up to three months. To reheat, either warm it in a hot sauté pan (ideal for fried rice) or defrost it in the microwave with a few tablespoons of water.

Rice-Based Recipes

• Spicy Summer Squash Stir-Fry
• Curry Chicken Thighs with Cilantro Rice in One Pot
• Mango Chicken Curry served with Coconut Rice
• Chicken Meatballs with Quick-Pickled Cucumbers
• Herb Rice Salad with Chickpeas and Pistachios
• Broiled Salmon on Rice with Broccoli
• Spicy Chicken and Eggplant Stir-Fry