Jasmine rice on the stovetop is a simple way to make fragrant and fluffy jasmine rice in no time!
Have you ever wanted to know how to make jasmine rice on the stovetop?
This recipe is a simple way to make this slightly sticky and soft rice in no time.
Jasmine rice is a fragrant, fluffy, and slightly sticky rice that pairs perfectly with many different dishes.
This simple recipe for jasmine rice is for the stovetop. It is a one pot recipe that is ready in under 30 minutes.
Jasmine rice is a great addition for many weeknight dinners,
Jasmine rice goes great with both meat and vegetable curries, Hainanese chicken rice, for certain fried rice recipes, rice pudding, or even flavored rice dishes.
This jasmine rice only requires water and jasmine rice. You can add spices, salt, or other seasonings if desired.
What is jasmine rice?
Jasmine rice is a type of long grain rice.
The name “jasmine” is said to be named after the jasmine flower, because of resemblance the rice has to the flowers color.
This type of rice is typically grown in South East Asia, such as in Thailand, Laos, Vietnam, and Cambodia.
Unlike basmati rice, jasmine rice is slightly sticky in texture when cooked correctly.
The grains of jasmine rice are shorter than basmati, and generally, jasmine rice cooks quicker than basmati rice.
There are two main types of jasmine rice: brown jasmine rice and white jasmine rice.
Brown jasmine rice may need to be cooked a bit longer than white jasmine rice, depending on the recipe.
Do you need to rinse the rice?
In certain recipes, you do not need to rinse your rice before. In this recipe for jasmine rice on the stovetop, it is recommended to rinse the rice before use.
The reason rice is rinsed before cooking is to remove some of the starch of the rice.
Generally, if you don’t rinse your rice will be more starchy, clump together, and stickier.
Rinsing the rice also cleans the rice.
How to rinse rice
One of the easiest ways to rinse rice is by placing the rice in a strainer.
Run cold or room temperature water over the uncooked rice and gently shake the strainer.
Rinse the rice until the water runs clear. At the beginning of straining the rice, the water will look cloudy.
You do not want to rinse the rice in hot water.
Why You'll Love This Recipe
- Only 2 ingredients are needed.
- Ready in under 30 minutes.
- Great as a side dish for many meals.
Cost To Make
Estimated cost = $0.58, or $0.14 a serve
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Jasmine Rice: I used Thai jasmine rice. If you use brown jasmine rice, you may need to cook your rice slightly longer.
This recipe for jasmine rice on the stovetop makes about 4 cups (780 grams, 27.5 ounces) of cooked jasmine rice.
This serves about 4 to 6 people.
Step One: Rinse the jasmine rice in room temperature water until the water runs clear. This could take about 3 to 4 rinses.
Completely drain off all water and place in a medium sized saucepan.
Step Two: Place water in saucepan. Make sure the jasmine rice sits flat along the bottom. Place saucepan over medium to high heat and bring to boil.
Once at a boil, stir the rice, and reduce heat to bring it to a simmer. Cover with a lid and cook for 20 minutes.
Step Three: Once cooked, turn off heat and allow the rice to rest for 5 to 10 minutes, then fluff the rice.
To fluff your jasmine rice, lightly run a spoon or fork through the rice and gently mix the rice.
Enjoy jasmine rice as a side dish to curries, grilled meats, vegetables, garlic prawns, or even as a fried rice.
Store any leftover jasmine rice in an air tight container in the fridge for 1 to 2 days.
For this recipe, you do not need to soak your jasmine rice before cooking.
When cooking jasmine rice on the stovetop, we found the best ratio of water to jasmine rice is 1 ½ cups water to 1 cup of jasmine rice.
Yes, we recommend you fluff your rice after cooking.
By fluffing your rice, it helps to prevent clumping of the rice and separates the grains of the rice.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Jasmine Rice on the Stovetop
- 1 ½ cups (300 grams, 10.58 ounces) jasmine rice
- 2 ¼ cups (530 ml/g) water
- Rinse the jasmine rice in room temperature water until the water runs clear. This could take about 3 to 4 rinses. Completely drain off all water and place in a medium sized saucepan.
- Place water in saucepan. Make sure the jasmine rice sits flat along the bottom. Place saucepan over medium to high heat and bring to boil. Once at a boil, stir the rice, and reduce heat to bring it to a simmer. Cover with a lid and cook for 20 minutes.
- Once cooked, turn off heat and allow the rice to rest for 5 to 10 minutes, then fluff the rice. (see note 1).
- To fluff your jasmine rice, lightly run a spoon or fork through the rice and gently mix the rice.