White jasmine rice takes about 12 minutes to simmer on the stove, followed by 10 minutes of covered resting so the grains finish steaming. This fragrant long-grain rice is commonly served alongside Southeast Asian dishes; a measured water ratio and a low, steady simmer help it turn out tender without becoming soggy.
Ingredients
- 1 cup (185 g) uncooked white jasmine rice
- 1 1/4 cups (300 ml) water
- 1/4 teaspoon (1.5 g) fine salt, optional
Instructions
- Rinse the rice. Put the rice in a fine-mesh sieve or bowl and rinse it under cool running water, gently stirring with your fingers, until the water changes from very cloudy to only lightly cloudy. This usually takes about 1–2 minutes. Let it drain for about 3 minutes. Rinsing removes loose surface starch, which can make the cooked grains stick together in a heavy, gummy layer. The water does not need to run perfectly clear.
- Combine the rice and water. Add the drained rice, 1 1/4 cups (300 ml) water, and salt, if using, to a small, heavy-bottomed saucepan with a close-fitting lid. Swirl the pan once to spread the rice into an even layer. A saucepan around 1 1/2 to 2 quarts (1.4 to 1.9 L) is a good size for this amount; a much larger pan can make the water evaporate too quickly.
- Bring it to a boil. Set the uncovered pan over medium-high heat. Let the water reach a full boil, which should take about 5 minutes on a typical home stove. Stay nearby: once the surface bubbles steadily, move straight to the next step. If the rice boils hard for several minutes before you cover it, too much water may escape before the grains cook.
- Cover and simmer for 12 minutes. Put the lid on securely and turn the heat down to the lowest setting that maintains a gentle simmer. Cook for 12 minutes without lifting the lid or stirring. You should hear a quiet, occasional bubbling sound, not vigorous boiling. If your burner runs hot even on low, use a smaller burner or move the pan partly off the heat; excessive heat can scorch the bottom while the top remains undercooked.
- Rest off the heat for 10 minutes. Turn off the burner and leave the pan covered for 10 minutes. This resting time is part of the cooking process: the rice absorbs remaining moisture and the steam settles through the grains. Keep the lid closed, even if you are tempted to check whether the water has disappeared. Opening it releases heat and can leave the top layer firmer than the bottom.
- Fluff and serve. Remove the lid, angle it away from you to avoid the hot steam, and gently lift and separate the rice with a fork or rice paddle. Taste a grain. It should be tender, with distinct, lightly clingy grains rather than a wet center. Serve promptly, or keep it covered briefly while you finish the rest of the meal.
Tips
- Use the right ratio for this method. The recipe uses 1 cup (185 g) rice to 1 1/4 cups (300 ml) water, which suits rinsed white jasmine rice cooked by absorption in a covered pan. Some rice brands and pots behave a little differently, so follow the package directions if they give a specific stovetop ratio. For a larger batch, multiply both ingredients evenly and choose a pot with enough room for the rice to expand.
- Keep the lid closed. Every peek lets steam escape and changes the temperature inside the pan. If you need to check the burner, listen for a gentle simmer or briefly feel near the lid for steam; do not lift the lid to stir the rice. Stirring during cooking can break the grains and release extra starch.
- Match the rice type to the timing. This timing is for white jasmine rice, not brown jasmine rice, parboiled rice, or another long-grain variety. Brown jasmine rice has its bran layer intact and generally needs substantially more water and a longer cook; use the package directions, often around 35–45 minutes at a simmer, rather than extending this recipe by guesswork.
- Adjust only after checking the result. If the rice is a little firm after resting, sprinkle 1–2 tablespoons (15–30 ml) hot water over it, cover, and let it sit on very low heat for 2–3 minutes, then rest off the heat for another 5 minutes. If it is wet, leave it uncovered off the heat for a few minutes and fluff gently. Avoid adding a large splash of water or turning the burner high, which can make the texture uneven.
Serving Suggestions
Serve jasmine rice as a mild, aromatic base for curries, stir-fries, grilled vegetables, or saucy braised dishes. Its soft fragrance complements bold flavors without competing with them. For a simple plate, spoon rice into a bowl and add a vegetable stir-fry or curry on top, letting the sauce soak into some of the grains while leaving others fluffy.
For a family-style meal, transfer the rice to a warm serving bowl and keep a lid or clean towel over it until everyone is ready. A small serving is also useful alongside soups and stews, where diners can add rice to each spoonful. If serving it with a main dish that needs additional cooking, time the rice so the 10-minute rest overlaps with the final minutes of that dish; do not leave cooked rice sitting at room temperature for an extended period.
Variations
Lightly aromatic rice: Add 1 teaspoon (5 ml) neutral oil or 1 teaspoon (5 g) butter to the pan with the rice and water. The added fat gives the grains a slightly richer, silkier feel. You can also add 1 lightly crushed garlic clove (about 3 g) or 1 small bruised lemongrass piece (about 5 g) before cooking, then remove it before serving. These additions perfume the rice; they do not change the basic timing.
Use broth instead of water: Replace the 1 1/4 cups (300 ml) water with 1 1/4 cups (300 ml) mild vegetable or chicken broth. Check the broth’s salt level before adding any extra salt, since some packaged broths are already well seasoned. A strongly flavored broth can overwhelm jasmine rice, so a mild one is a better match when the rice will accompany a saucy main dish.
Make a larger batch: For 2 cups (370 g) rice, use about 2 1/2 cups (600 ml) water and a wider, heavy saucepan. Keep the same general method, but the water may take longer to return to a boil; start the 12-minute simmer only after it boils and the lid is on. Because stovetops and pans vary, check the package directions if scaling up substantially, and avoid filling the pan so high that the rice cannot steam evenly.
Storage and Reheating
Cool leftover rice promptly and refrigerate it within 2 hours of cooking. Divide a large amount among shallow containers so it cools faster, then seal and refrigerate. Cooked rice keeps for 3–4 days in the refrigerator. Do not leave it on the counter for hours: cooked rice can support the growth of bacteria if it is held at room temperature too long, and reheating does not reliably undo unsafe storage.
To reheat on the stove, put the rice in a saucepan with about 1 tablespoon (15 ml) water per cup (about 160 g) of cooked rice. Cover and warm over low heat, stirring once or twice, until steaming throughout. In a microwave, place a portion in a microwave-safe bowl, sprinkle with a little water, cover loosely, and heat in short intervals, stirring between them. Reheat leftovers to 165°F (74°C), as recommended for food safety, and only reheat the portion you plan to eat. Rice can also be frozen in airtight, portion-sized containers for about 1 month for best texture; thaw in the refrigerator or reheat from frozen with a splash of water.
Frequently Asked Questions
How long does jasmine rice take to cook on the stove?
For this absorption method, allow about 5 minutes to bring the water to a boil, 12 minutes at a gentle covered simmer, and 10 minutes of covered resting off the heat. That is about 27 minutes of cooking and resting, plus roughly 5 minutes to rinse and drain the rice. The simmer itself is 12 minutes; the resting time matters too, so do not serve it straight from the burner.
What is the water-to-jasmine-rice ratio?
This recipe uses 1 1/4 cups (300 ml) water for 1 cup (185 g) uncooked white jasmine rice. That measured amount is intended for rice that has been rinsed and drained and then cooked in a covered saucepan. A different brand, pot, or cooking method may call for a slightly different ratio, so package instructions are a useful reference when they differ.
Should I rinse jasmine rice before cooking?
Rinsing is helpful for this stovetop method because it washes away some loose surface starch and can make the finished grains less gluey. Rinse in a sieve or bowl until the water is less cloudy, then drain well so extra rinse water does not throw off the measured ratio. If you prefer a stickier result, you can rinse more briefly, but keep the measured cooking water consistent.
Why is my jasmine rice mushy or crunchy?
Mushy rice often comes from too much water, vigorous boiling, stirring while it cooks, or leaving the lid open and then trying to compensate with extra water. Crunchy rice can mean the heat was too high and liquid evaporated early, the lid did not fit well, or the rice needed more covered time. Let the pan rest for the full 10 minutes before judging it. For a slightly firm batch, add a small amount of hot water and steam it gently as described in the tips.
Can I cook jasmine rice without rinsing it?
Yes. It will still cook, but the grains may stick together more because the surface starch remains on the rice. If you skip rinsing, measure the water carefully and resist stirring during the simmer. For a first attempt with a new brand, rinsing and draining consistently makes the result easier to compare from one batch to the next.
Does brown jasmine rice use the same cooking time?
No. Brown jasmine rice has a different texture and takes much longer to soften than white jasmine rice. Check the package for its recommended water amount and timing; many versions need roughly 35–45 minutes of simmering, followed by a covered rest. Do not use the 12-minute simmer in this recipe for brown rice, or the center is likely to remain firm.
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