Rinsing the rice removes excess starch, preventing it from becoming sticky. For extra flavor, try using broth instead of water. Adjust the amount of water slightly depending on your desired consistency. If your rice is still too wet after cooking, remove the lid and cook for a few more minutes to evaporate the excess water.
How to Cook Jasmine Rice
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PREP TIME5 mins
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COOK TIME10 mins
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TOTAL TIME25 mins
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SERVING6 People
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VIEWS18
Unleash the aromatic allure of jasmine rice with this guide, exploring three distinct cooking methods: stovetop simmering, pressure cooker speed, and oven-baked perfection.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate7 g
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Cholesterol0 mg
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Fiber0 g
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Protein1 g
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Saturated Fat0 g
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Sodium178 mg
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Sugar0 g
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Fat0 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
Stovetop Method: Rinse 1 cup of jasmine rice under cold water until the water runs clear. (2 minutes)
02
Step
1 mins
Combine the rinsed rice, 1 1/4 cups of water, and 1/2 teaspoon of salt in a medium saucepan. (1 minute)
03
Step
15 mins
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the water is absorbed. (15 minutes)
04
Step
10 mins
Remove the saucepan from the heat and let it sit, covered, for 10 minutes to allow the rice to steam and fluff up. (10 minutes)
05
Step
1 mins
Fluff the rice with a fork before serving. (1 minute)
06
Step
2 mins
Pressure Cooker Method: Rinse 1 cup of jasmine rice under cold water until the water runs clear. (2 minutes)
07
Step
1 mins
Combine the rinsed rice, 1 1/4 cups of water, and 1/2 teaspoon of salt in the pressure cooker. (1 minute)
08
Step
5 mins
Seal the pressure cooker and cook on high pressure for 5 minutes. (5 minutes)
09
Step
10 mins
Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure. (10 minutes)
10
Step
1 mins
Fluff the rice with a fork before serving. (1 minute)
11
Step
10 mins
Oven Method: Preheat the oven to 375°F (190°C). (10 minutes)
12
Step
2 mins
Rinse 1 cup of jasmine rice under cold water until the water runs clear. (2 minutes)
13
Step
2 mins
Combine the rinsed rice, 1 1/4 cups of water, and 1/2 teaspoon of salt in a baking dish with a tight-fitting lid or covered tightly with foil. (2 minutes)
14
Step
30 mins
Bake for 30 minutes, or until all the water is absorbed and the rice is tender. (30 minutes)
15
Step
10 mins
Remove from the oven and let it sit, covered, for 10 minutes to steam. (10 minutes)
16
Step
1 mins
Fluff the rice with a fork before serving. (1 minute)
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Please Rate
Marilyne Bechtelar
Jun 26, 2025I appreciate the different cooking methods. It's great to have options!
Lilly Greenholt
Jun 24, 2025I tried the pressure cooker method and it was incredibly fast! The rice was cooked perfectly and it saved me so much time.
Seamus Boehm
Jun 23, 2025I used chicken broth instead of water and it added such a wonderful flavor. This recipe is a keeper!
Alfonso Langworth
Jun 20, 2025Finally, a foolproof way to cook jasmine rice! I've tried so many recipes and this one is the best.
Haven Haag
Jun 19, 2025This is the best jasmine rice I've ever made! The stovetop method is so simple and the rice comes out perfectly fluffy every time.
Clyde Pfannerstill
May 28, 2025My rice used to always be mushy, but the rinsing step made all the difference. Thank you!
Hayley Kulas
May 24, 2025Easy to follow instructions and the rice turned out perfect!
Marianna Wunsch
May 17, 2025I added a bay leaf to the pot while cooking and it gave the rice a lovely aroma. Great tips!
Kyle Lockman
May 12, 2025The oven method is my go-to. It's so hands-off and the rice is always evenly cooked. Thanks for the great recipe!