How to cook jasmine rice

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Pro Tips

Jasmine Rice

  • Often, a perfectly cooked pot of rice will have a layer stuck to the bottom. That’s normal. To loosen it, remove the pot from the heat and let it rest for five minutes, covered. The grains should come off easily.
  • It is recommended to rinse jasmine rice before cooking it. This removes some of the excess starch and makes it slightly less sticky when cooked. This is essential when using the microwave or a pressure cooker, since the starch can cause the cooking water to get too foamy. It’s also a good idea to remove dust and dirt!
  • For each cup of uncooked rice, you can add 1 tbsp butter or oil for a richer taste and texture. Add this at the beginning of the cooking process.
  • The basic rice to water ratio is 11⁄2 cups water for each 1 cup rice. If you like drier rice, add 1 1⁄4 cups water; if you like softer rice, add 1 3⁄4 cups.

Rice Cooker

A purpose-built rice cooker is perhaps the easiest way to make rice, especially if you make it frequently for several people. The only downside is that it takes up cupboard and counter space, and might not be worth it if you only want to make small amounts once in a while. The ingredients listed make 4-5 servings of 3⁄4 cup cooked rice. Most rice cookers are large enough that you can double or even triple this quantity, but check the manual to be sure.


  • 1 cup jasmine rice
  • 11⁄2 cups water
  • Pinch salt


Rice cooker


Rice Cooker - Jasmine

  1. Set up the rice cooker as directed and combine the rice, water, and salt in the bowl.
  2. Close the lid and select the jasmine or white rice option, if possible, and begin cooking.
  3. If it is a manual rice cooker, cook the rice for 15-20 minutes, then let it sit for another 10 minutes. If it’s electric, let the rice sit in the rice cooker, lid on, for 10 minutes after the timer beeps.
  4. Open the rice cooker, fluff the rice with a fork, and serve.

Stovetop Pressure Cooker

A pressure cooker is the fastest way to cook rice, taking as little as three minutes of actually cooking, and 10-20 minutes total. Here, we provide basic directions for how to cook rice in a stovetop pressure cooker using the bain marie method, which helps prevent burning. However, if these contradict the manufacturer’s instructions, it is important to follow those instead.

Stovetop Pressure Cooker - Jasmine

Most electric pressure cookers have a pre-programmed setting for rice, so you can simply add the rice and water and start the program according to the manufacturer’s instructions. The ingredients listed make 4-5 servings of 3⁄4 cup cooked rice. Depending on the capacity of your pressure cooker, you can double this quantity.


  • 1 cup jasmine rice
  • 11⁄2 cups water
  • Pinch salt


  • Stovetop pressure cooker
  • Steamer basket
  • Smaller heat proof container


  1. Put 1-2 cups of water in the pressure cooker. Set a steamer basket in the bottom and set the smaller heat proof pot on top.
  2. Combine the rice, water, and salt in the inner pot, then put on the lid and lock it according to the manufacturer’s instructions.
  3. Bring the pot up to pressure over high heat. Once it reaches pressure, lower the heat to low or medium, depending on what temperature is needed to maintain pressure for your pot and burner size.
  4. Cook the rice at pressure for 3 minutes, then remove from heat and let the pressure reduce naturally for ten minutes without opening the lid . The rice will continue cooking during this time.
  5. Once the pressure has dropped, release any remaining pressure as directed in the manufacturer’s instructions, and remove the lid.
  6. Fluff the rice with a fork and recover the pot for 10 more minutes before serving.
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Stovetop Pot

Cooking rice in a pot on the stove is one of the most convenient ways to do it, since you don’t need any special equipment, and you can easily make a small or large amount of rice. The ingredients listed make 4-5 servings of 3⁄4 cup cooked rice, and you can double them to make 8-12 servings.

Photo from


  • 1 cup jasmine rice
  • 11⁄2 cups water
  • Pinch salt


Medium pot with tight-fitting lid


  1. Combine the water, rice, and salt in the pot and bring to a boil.
  2. When the water boils, reduce the heat to low, cover the pot, and cook for 15 minutes.
  3. Remove the pot from the heat let it sit, still covered, for an additional 10 minutes. Fluff with a fork and serve.


Since cooking rice is mostly about heating water, not protein or fat, it cooks well in the microwave. This is a simple and quick way to make a small amount of rice. The ingredients listed make 4-5 servings of 3⁄4 cup cooked rice, with 1 cup uncooked rice. It’s best not to try to cook more than 1 cup at a time. Since the power levels of different microwaves vary, this cooking time is approximate. You may need to add a few more minutes at the end, or reduce the cooking time if you know that your microwave is particularly powerful.

Photo from


  • 1 cup jasmine rice
  • 11⁄2 cups water
  • Pinch salt


2-quart microwave safe container with lid or microwave rice cooker


  1. In the microwave safe container, combine the water, rice, and salt. Cover loosely so that steam can escape.
  2. Put the container in the microwave and cook for full power for 5 minutes.
  3. Cook the rice for an additional ten minutes at half power, then let it stand, covered, for 5-10 minutes. Fluff with a fork and serve.
  4. Note: If you’re short on time, cook it for 10 minutes at full power and let it stand for 5.

Traditional Bamboo Steamer

You have probably seen those circular bamboo steamer baskets, but most people haven’t used them to actually cook with. Using a bamboo steamer is a slightly more complicated way to cook rice, but it can be fun to try something different! The ingredients listed make 4-5 servings of 3⁄4 cup cooked rice. You can double that in a large steamer, but don’t overfill it to ensure even cooking.

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  • 1 cup jasmine rice
  • Cold water
  • Pinch salt


  • Bamboo steamer basket with lid
  • Wok or stainless steel pot in which the steamer can be placed with 1-2 inches of space below the bottom
  • Large vegetable leaves, such as cabbage or leek; a circle of parchment paper; orcheese cloth to line the bottom of the steamer – this keeps the rice inside


  1. Rinse the rice well with cold water, then put the rice in a medium bowl and cover it with more cold water. Let it sit for at least one hour and up to overnight. This helps it cook evenly in the steamer.
  2. Prepare the pot. Take the stainless steel pot or wok and add an inch or two of water. Bring this to a boil, then reduce the heat to a simmer.
  3. Line the steamer basket with the leaves, parchment paper, or cloth and spread the rice in an even layer across the bottom
  4. Place the bamboo steamer on top of the pot, ensuring that the rice does not come in contact with the water.
  5. Cover the steamer and steam the rice for about 20 minutes, adding more water to the bottom of the pot if necessary.
  6. Open the lid and fluff the rice with a fork. Taste it to check for doneness. If it’s still crunchy, quickly recover the steamer and cook for 3-5 more minutes. When the rice is finished, fluff with a fork again and serve, seasoning with salt if desired.

Now you know five simple ways to cook jasmine rice just right. Since rice is so versatile, you can eat it in a different way every day! Try it as an accompaniment to stir-fries, curries, flavorful sauces, glazed chicken and fish, chili, grilled vegetables, or sautéed beef. It can even be used in desserts, like coconut rice with mango. Bon appétit!

My name is Sabrina. I’m a total foodie and a wanderlust-driven traveler. Throughout my travels, I’ve been able to taste many cultures and curate a ton of recipes! I truly hope you enjoy the recipes I’ve been able to enlighten you with through the power of blogging.


  • 1 (13.6 ounce) can coconut milk (lite or regular)
  • 1 and 3/4 cup water
  • 1 and 3/4 teaspoon kosher salt
  • 2 cups jasmine rice
  • 1/2 cup chopped cilantro
  1. Add coconut milk, water, salt, and rice to a 3 quart pot.
  2. Put the lid on and turn the heat to high.
  3. When the rice starts to boil, turn the heat down to low. Keep the lid on, there's no need to stir.
  4. Simmer on low for 15 minutes, or until the liquid is absorbed and the rice is tender.
  5. Turn the heat off but don't remove the pot from the burner. Leave the lid on for another couple minutes until the rice has reached the dryness level you like.
  6. Stir in the cilantro.
  7. Serve hot! Makes about 4-5 cups cooked rice.

by The Food Charlatan

Source: Adapted from an old Cooking Light recipe.

Eat this rice with:

Slow Cooker Basil Chicken in Coconut Curry Sauce:

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Rice for a Crowd

Cooking large quantities of rice doesn’t have to be hard. In fact, it is pretty much one of the easiest things you can make for a crowd! I just used this method last week when I was serving 50+ people at our church’s Girls Camp. It worked like a charm. I love that you can hurry and prepare it and just forget about it while you are prepping other food.

Seriously, why spend $25-$35 (or more) to have rice catered when you can literally make it for a few bucks? It is so so easy.


The Pan

The pan I used to bake the rice in was a 20-3/4″ x 12-3/4″ x 4″ steam table pan (can be found HERE). It holds 15 quarts so plenty of room for rice expansion. You can also use a roasting pan. Just make sure that it can hold at least 10 quarts. I like using the steam pan because it seems to cook more evenly. It is only 4″ deep so not too shallow, not too deep. The closer you can get to the dimensions above, the better.

The Rice

For this recipe I used long-grain white rice. You can also use basmati or jasmine rice. The cooking times should remain the same.


Once you get the gist of baking rice for a crowd — it is SO easy to make variations and flavors depending on what you are serving.

  • Reduce water to 3.5 quarts and add 2 (28 oz) cans of Rotel, 2 c. tomato sauce, 1/3 c. taco seasoning, and more salt to taste (if needed). Continue directions as directed below.

  • Use 2 quarts water and 3 quarts chicken. Eliminate salt (or use very little, to taste- the chicken broth should have plenty of sodium). Cut up 2 cups of butter into squares (pats) and evenly place over rice (it doesn’t need to be perfect, this is just so it will melt evenly when the hot water is poured on). Combine 2 Tbsp. EACH of thyme, basil, and paprika. and 1 Tbsp. turmeric. Sprinkle mixture evenly over rice and butter. Carefully pour water over the top and lightly stir to combine butter and herbs/spices if needed. Bake as directed below.

Need more ideas for cooking for a crowd? Have a big reunion coming up? Check out our Ultimate Family Reunion Meal Planning Guide HERE!

  1. Preheat oven to 350-degrees.

  2. Place 3 quarts uncooked rice in large roasting pan (lightly sprayed with cooking spray), spread evenly. Set aside.

  3. In a large stock-pot, combine water and salt. Bring to a rolling boil.

  4. CAREFULLY pour boiling water over rice and stir so rice is even along the bottom.

  5. Immediately cover tightly with aluminum foil. Make sure you have a tight seal around ALL the edges. 

  6. Place roasting pan in oven and bake for 40-45 minutes or until rice is tender.

  7. Fluff with a large wooden spoon & serve.

  8. **Note: If you want to wait to serve, just keep in the oven at 150 degrees or so or keep warm in an electric warming pan. Add a little water if necessary to keep from drying out.

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