Steamed jasmine rice is one of those simple yet essential dishes that can transform any meal. With its delicate fragrance and fluffy texture, it pairs beautifully with countless recipes, from stir-fries to curries. I love how easy it is to prepare while delivering a comforting, restaurant-style quality right at home.
Why You’ll Love This Recipe
I like this recipe because it’s straightforward, reliable, and versatile. The natural aroma of jasmine rice makes it special, and steaming brings out the perfect soft, tender grains without being sticky or mushy. I also enjoy that it can be made ahead and reheated without losing much of its quality, making it convenient for busy days.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Jasmine rice
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Water
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Salt (optional)
directions
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I start by rinsing the jasmine rice under cold water until the water runs clear. This step helps remove excess starch and keeps the grains from clumping.
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I place the rinsed rice in a pot or rice cooker, adding the right ratio of water—typically 1 cup of rice to 1¼ cups of water.
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If I’m steaming on the stove, I bring the water to a boil, then reduce the heat to low, cover tightly with a lid, and let it cook for about 15 minutes without stirring.
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Once done, I turn off the heat and let the rice rest, covered, for another 10 minutes. This allows the steam to finish cooking the rice.
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I fluff the rice gently with a fork before serving.
Servings and timing
This recipe makes about 4 servings. The active cooking time is around 15 minutes, with an additional 10 minutes of resting time, so the total time is approximately 25 minutes.
Variations
I sometimes cook jasmine rice with coconut milk instead of water for a creamier, lightly sweet flavor. Adding a pinch of salt or even a pandan leaf while steaming also enhances the aroma. For a healthier option, I mix jasmine rice with brown jasmine rice or quinoa.
storage/reheating
If I have leftovers, I store them in an airtight container in the refrigerator for up to 4 days. To reheat, I either steam it again or sprinkle a bit of water over the rice and microwave it covered with a damp paper towel to restore its softness. Jasmine rice can also be frozen in portions for up to 1 month and reheated the same way.
FAQs
How do I keep jasmine rice from getting mushy?
I make sure to rinse the rice thoroughly and stick to the correct water-to-rice ratio. Letting it rest after cooking also prevents mushiness.
Can I use a rice cooker for this recipe?
Yes, I often use a rice cooker, and it simplifies the process while giving consistently good results.
Do I need to add salt to jasmine rice?
It’s optional. I usually leave it plain so it can complement the flavors of whatever dish I’m serving with it.
Can I cook jasmine rice without rinsing it?
I prefer rinsing because it removes excess starch, but technically, it will still cook without rinsing—it just might turn out stickier.
How do I freeze jasmine rice properly?
I let the rice cool completely, portion it into airtight containers or freezer bags, and freeze. When I need it, I reheat it straight from frozen with a little added moisture.
Conclusion
Steamed jasmine rice is a kitchen staple I rely on to complete so many meals. It’s aromatic, fluffy, and versatile enough to pair with nearly any cuisine. With just a few simple steps, I can enjoy restaurant-quality rice right at home, whether I’m serving it fresh, flavored with coconut, or reheated for a quick side dish.
