Fluffy Perfect Jasmine Rice (Stove-top method)

How to cook jasmine rice on the stovetop perfectly every time (no rice cooker required!). For fluffy and light, perfect jasmine rice time and time again, using a simple stovetop method!

When it comes to cooking rice and grains, there is a narrow window of success. Too many times have I followed package instructions or decided to ‘make it up as I go along,’ and I’ve ended up with a sticky, stodgy mess. Sometimes, simple mistakes can lead to burnt, congealed results, too!

Luckily, with some experimentation (and lots of rice cooking), I’ve now found a fool-proof method for perfectly cooked jasmine rice – best of all, with repeated success!

And yes, I’ll admit – sometimes you can follow package instructions and end up with okay results… but, more than often – it’s not ‘great.’ What I look for is rice that maintains the individual grains and is slightly chewy, ever so slightly sticky and, of course, fluffy and soft.

With all rice, this comes down to a perfect rice to water ratio and using the steaming method. When it comes to jasmine rice water ratio, it’s important to know that this is softer rice, and so it needs less water – thus, the ratio of 1 cup rice to 1 1/4 cup water has always been enough for me!

Why Rinse White Rice?

When it comes to preparing rice, it’s always a good idea to rinse and sometimes even soak the rice. While research shows that brown rice, in particular, contains higher levels of arsenic, heavy metals, and phytic acid that can be reduced with rinsing/soaking, white rice is not 100% exempt. 

Though the amount of phytic acid is massively reduced, white rice still runs the risk of containing arsenic/heavy metals, and rinsing is not only great for reducing that but also makes for superior cooking results.

Luckily, Thai jasmine rice, in particular, has one of the lowest amounts of arsenic of any rice variety. However, when rinsing the jasmine rice, the water will also remove the excess surface starch from the grain and reduce the chance of it becoming gummy/stodgy when cooking.

Note* This is particularly important when cooking long-grain rice varieties like this Jasmine rice.

As a further step, you can soak the rice. Once again, with brown rice, this is a ‘must’ in my eyes. However, for white rice, it’s not critical, though it will allow the rice to begin absorbing water, thus reducing the cooking time. In jasmine rice’s case, though – the rice is soft as it is, and soaking is unnecessary.

The Method

Ingredients

The Step By Step Instructions

Begin by rinsing the rice. You can either do this with a colander, under a running tap or with the below bowl method. Simply fill the bowl of rice with an extra couple inches of water and swish it around with your hand. Then drain the water, refill and repeat the process 3-4 times.

The water won’t go 100% clear, but will be a lot clearer.

Next, add your water, salt and oil to a large pot and bring the water to a boil over high heat.

Once boiling, reduce the heat to a gentle simmer, add the rice and cover the pot with a tight-fitting lid.

Simmer for 12 minutes over the low heat and then remove from the heat, keeping covered, and allow it to steam for a further 10 minutes.

If you find a little excess water in the pan at the end then quickly replace the lid and allow to steam for a couple of extra minutes. You can also, optionally, place a tea-towel between the lid and pot to soak up the steam and stop it from condensing on the lid and falling back down onto the rice.

Fluff up with a fork, silicone spatula, or rice paddle, and serve.

How To Store

Any leftover rice can be stored in an airtight container in the fridge for up to 5 days. Make sure to allow it to cool before transferring to the refrigerator. 

Rice is also great to freeze- for up to 6 months if stored properly. I like to portion any leftover rice into smaller freezer-safe containers and then freeze. 

To Reheat

If frozen, there’s no need to thaw the rice before reheating it in the microwave (as that can negatively impact the texture). Just add around 1 tablespoon water per cup of rice and lightly cover, to allow it to steam as it microwaves. 1-2 minutes is usually enough, depending on whether the rice is frozen or from the fridge. 

You can also reheat the rice in a saucepan using a similar method (for frozen and chilled). Add around 1 tablespoon water per cup of rice and gently heat over low/medium until cooked through. 

How To Use

When it comes to rice, I don’t discriminate. While Jasmine rice is traditionally used with South East Asian cuisine, it works well in place of basmati, and I’ve been known to use it for Persian, Lebanese, Indian, and even British cuisine.

For example, why not substitute it in this Persian Fluffy Dill Basmati Rice.
And it is the perfect accompaniment to this Thai Red Curry or Thai Green Curry.

Recipe Notes

• If you find that you still have a little too much liquid for the rice using my ratio mentioned, then it may be down to the excess water that remains in the rice when it’s rinsed. In the future, remove 2-3 tablespoon of water to make up for this amount. It might seem like such a small amount to bother with – but try it and see the results!
• Don’t worry about rinsing your rice until the water runs clear, as it’s never truly clear. When using the bowl method, fill the bowl with lots of water, swishing the rice in the water, draining and repeating 3-4 times.
• As jasmine rice is softer than other kinds of rice, it’s a good idea to use a soft silicone spatula or rice paddle/tool when fluffing the rice to avoid rice breakage.
• Top Tip: If you’re new to cooking rice with this method, it’s good to use a saucepan with a clear lid. That way, you can check if it’s ready by tilting the pan to see if there’s excess liquid in the rice that still needs cooking off.
• Why add coconut oil to the rice? The oil not only helps to add flavor to the rice, but it can also stop the rice from sticking to the bottom of the pan if you let the heat get a little high. Plus, research has even shown that by combining coconut oil and jasmine rice, you can reduce the calorie content of the rice by between 50-60%! Although – this only happens once the rice is chilled for 12 hours after cooking – giving it time for the oil to help turn more of the rice into resistant starch, which isn’t absorbed by our bodies as calories. 

Easy Ways To Flavor The Rice

While sometimes plain rice is exactly what the meal calls for – it’s nice to have some quick and simple methods for adding flavor when needed. Here are some of my favorite options;

• Saute the jasmine rice is some olive oil/Coconut oil before adding the water, for a few minutes. This deepens the flavor and can add a lot of extra flavor without much effort at all.
• Saute some fresh garlic in the pot before adding the rice and liquid
• Be liberal when salting the water while cooking the rice.
• Add a stockpot to the water when cooking the rice. Or use vegetable stock instead of water.
• Add a knob of butter into the rice after cooking for creamy, buttery results. 

More Simple Rice Recipes

• How to Make Sushi Rice
• Easy Coconut Rice Recipe
• Make Cilantro Lime Rice (Coriander Rice)
• Fluffy Perfect Jasmine Rice (Stove-top method)
• Classic Persian Crispy Rice (Tahdig)
• Filipino Garlic Fried Rice (Sinangag)

If you try this perfect jasmine rice stovetop method recipe, then let me know your thoughts and any questions in the comments below. Also, feel free to tag me in your recreations on Instagram @AlphaFoodie.

Fluffy Jasmine Rice

How to cook Jasmine rice on the stovetop perfectly every time (no rice cooker required!). For fluffy and light, perfect jasmine rice time and time again, using a simple stovetop method!

5 from 17 votes

Print Pin Rate

Course: Appetizer, Main, Side

Cuisine: Asian, Thai

Diet: Gluten Free, Low Salt, Vegan, Vegetarian

Freezer friendly: 6 Months

Shelf life: 5 Days

Prep Time: 3 minutes

Cook Time: 12 minutes

Steaming time: 10 minutes

Total Time: 25 minutes

Servings: 3 cups

Calories: 238kcal

Author: Samira

Ingredients

• ▢ 1 cup Jasmine rice
• ▢ 1¼ cup water
• ▢ 1 teaspoon coconut oil or olive oil
• ▢ ½ teaspoon salt

US Customary – Metric

Instructions

• Begin by rinsing the water. You can either do this with a colander, under a running tap or with the below bowl method. Simply fill the bowl of rice with an extra couple inches of water and swish it around with your hand. Then drain the water, refill and repeat the process 3-4 times. The water won't go 100% clear, but will be a lot clearer.
• Next, add your water, salt and oil to a large pot and bring the water to a boil over high heat.
• Once boiling, reduce the heat to a gentle simmer, add the rice and cover the pot with a tight-fitting lid.
• Simmer for 12 minutes over the low heat and then remove from the heat, keeping covered, and allow it to steam for a further 10 minutes.
• If you find a little excess water in the pan at the end then quickly replace the lid and allow to steam for a couple of extra minutes. You can also, optionally, place a tea-towel between the lid and pot to soak up the steam and stop it from condensing on the lid and falling back down onto the rice.
• Fluff up with a fork, silicone spatula, or rice paddle, and serve.

How To Store:

• Any leftover rice can be stored in an airtight container in the fridge for up to 5 days. Make sure to allow it to cool before transferring to the refrigerator.

  Rice is also great to freeze- for up to 6 months if stored properly. I like to portion any leftover rice into smaller freezer-safe containers and then freeze.

To Reheat:

• If frozen, there's no need to thaw the rice before reheating it in the microwave (as that can negatively impact the texture). Just add around 1 tablespoon water per cup of rice and lightly cover, to allow it to steam as it microwaves. 1-2 minutes is usually enough, depending on whether the rice is frozen or from the fridge.

  You can also reheat the rice in a saucepan using a similar method (for frozen and chilled). Add around 1 tablespoon water per cup of rice and gently heat over low/medium until cooked through.

Video

Notes

• If you find that you still have a little too much liquid for the rice using my ratio mentioned, then it may be down to the excess water that remains in the rice when it’s rinsed. In the future, remove 2-3 tablespoon of water to make up for this amount. It might seem like such a small amount to bother with- but try it and see the results!
• Don’t worry about rinsing your rice until the water runs clear, as it’s never truly clear. When using the bowl method, fill the bowl with lots of water, swishing the rice in the water, draining and repeating 3-4 times.
• As jasmine rice is softer than other kinds of rice, it’s a good idea to use a soft silicone spatula or rice paddle/tool when fluffing the rice to avoid rice breakage.
• Top Tip: If you’re new to cooking rice with this method, it’s good to use a saucepan with a clear lid. That way, you can check if it’s ready by tilting the pan to see if there’s excess liquid in the rice that still needs cooking off.
• Why add coconut oil to the rice? The oil not only helps to add flavor to the rice, but it can also stop the rice from sticking to the bottom of the pan if you let the heat get a little high. Plus, research has even shown that by combining coconut oil and jasmine rice, you can reduce the calorie content of the rice by between 50-60%! Although – this only happens once the rice is chilled for 12 hours after cooking – giving it time for the oil to help turn more of the rice into resistant starch, which isn’t absorbed by our bodies as calories. 

Easy Ways To Flavor The Rice

While sometimes plain rice is exactly what the meal calls for – it’s nice to have some quick and simple methods for adding flavor when needed. Here are some of my favorite options;

• Saute the jasmine rice is some olive oil/Coconut oil before adding the water, for a few minutes. This deepens the flavor and can add a lot of extra flavor without much effort at all.
• Saute some fresh garlic in the pot before adding the rice and liquid
• Be liberal when salting the water while cooking the rice.
• Add a stockpot to the water when cooking the rice. Or use vegetable stock instead of water.
• Add a knob of butter into the rice after cooking for creamy, buttery results. 

Nutrition

Serving: 1Cup | Calories: 238kcal | Carbohydrates: 49g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 396mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Calcium: 17mg | Iron: 1mg

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