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A bowl of tender, fragrant steamed white Thai jasmine rice fluffed with a fork

How to Cook Jasmine Rice (Soft, Fragrant & Perfectly Fluffy)

Thai jasmine rice is beloved for its intoxicating pandan-like floral aroma and slightly soft, clingy texture. Unlike basmati, jasmine rice requires less water and no pre-soaking! Follow this master 1:1.25 ratio guide to get tender, fragrant grains every time.
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Prep Time 3 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 4 servings (yields ~3 cups cooked)
Course: Asian Staple, Gluten-Free, Grain, Side Dish
Cuisine: Asian, Stovetop, Thai
Calories: 160
Ingredients Method

Ingredients
  

Ingredients
  • 1 cup Thai Hom Mali white jasmine rice fresh crop preferred
  • 1.25 cups cold water exact 1:1.25 ratio (do not use 1:2)
  • ½ teaspoon fine sea salt optional

Method
 

Stovetop Step-by-Step Cooking
  1. Rinse gently once or twice: Place 1 cup jasmine rice in a bowl. Cover with cold water, swirl gently with your fingers for 15 seconds, and drain. Unlike basmati, do not scrub aggressively or soak, as jasmine rice absorbs water quickly and is naturally softer.
  2. Combine rice and water: Place rinsed rice and 1.25 cups cold water into a medium saucepan with a tight-fitting lid. Stir in ½ tsp salt if desired.
  3. Bring to boil: Bring to a vigorous boil uncovered over medium-high heat (about 3 to 4 minutes).
  4. Simmer covered on low: The moment it boils, immediately cover tightly with the lid and reduce burner heat to the absolute lowest setting. Simmer for 12 minutes undisturbed.
  5. Steam rest for 10 minutes: Remove pan from heat, leaving the lid tightly closed for 10 minutes. The trapped residual steam finishes cooking the delicate grains. Remove lid and fluff gently with a fork.