Cooking jasmine rice is easier than you might think. In just a few simple steps, you can have fluffy, fragrant rice on your dinner table. Follow these instructions and you'll be a pro in no time!
Jasmine Rice makes the best side for your Thai Curries. You have to remember not to move it and use the right amount of water—no big secrets.
When having a Thai Curry, pairing it with Jasmin rice is essential. I doubt any Thai restaurant would dare to serve a curry without its perfect match. We also love eating this plain rice with spicy garlic edamame.
You may even ask for an extra portion.
A Thai Curry should have a lot of delicious juice, and it usually is spicy. Of course, you can tune it to your liking, but this is where Jasmin rice comes into play.
You mix and match your curry content with the delicate flavor of this aromatic rice.
- Jasmine rice
- Sea salt (optional)
Cooking rice is easy, but cooking perfect jasmine rice on the stovetop or rice cookers is different. We will answer the following questions in this blog post to make sure you always get the best fluffy rice and avoid mushy rice at all costs!
- How to cook jasmine rice on stove?
- How to cook jasmine rice in rice cooker?
You have come to the right place. Find all the details in the recipe below!
How to cook Jasmine rice on the stove
For perfectly cooked Jasmine rice on the stove:
- Rinse the rice only once (to get rid of the excess starch) and throw the water away.
- Pour the Thai Jasmine rice into a small or medium saucepan.
- Add four cups of water into the saucepan (Rice ratio: 1.25 cups of water for 1 cup of rice). Add 1 teaspoon of salt if you want your jasmine rice slightly salted. This is not needed as you will have plenty of flavor with your curry.
- Cook Jasmine rice. Bring it to boil on medium-high heat . Reduce heat to medium-low as soon as it boils. Cover with the lid, leaving it opened slightly and let the rice simmer. Do not lift the lid nor stir the Rice during the cooking time.
- Serve. When the water is completely evaporated, your freshly cooked rice is ready. Fluff with a fork, and serve hot. I personally like to leave the rice sit for a couple of minutes before serving.
How to cook Jasmine rice in rice cooker
Making Jasmine rice using this cooking method is optimal because it needs no babysitting, and even if the rice is ready, the rice cooker will go off, and your rice won't be burnt or overcooked.
I love rice cookers, but I use them for many recipes. Jasmine rice is super easy to make on the stovetop, but if you have a rice cooker, why even bother?
- Rinse Jasmine rice only once and throw the water away. Rinsing rice is key to reduce the excess starch.
- Put the rinsed rice into the rice basin.
- Water to rice ratio: Add 3.6 cups of water into the basin along with a cup of rice (1.2 cups of water for every cup of rice, using measuring cups). Add salt (1 teaspoon) if you want your Rice slightly salted.
- Cover with the tight fitting lid (usually a glass lid) and place the rice basin into the rice cooker and switch it on. Do not lift the lid nor stir the Rice throughout the cooking process.
- Ready. When the water is fully evaporated, the rice cooker will display the warm light and your perfectly cooked rice the rice will be ready to eat. Fluff and separate grains with a fork and serve with the rice paddle that comes with the rice cooker to avoid scratching it. I personally like to leave the rice rest for a couple of minutes before serving.
Excess water. If you feel like you tried the rice grains that are already cooked but still have water, drain using a fine mesh strainer and serve.
The Jasmine rice is still hard. Add water and let it simmer. I only a few tablespoons of water in half-cup increments to avoid having excess water and making the rice mushy.
Storing and leftovers
You can store leftover rice using an airtight container for other healthy recipes.
Both Basmati rice and Jasmine rice is great rice for rice pudding due to its fantastic aroma. We using it for our cardamom rice pudding.
Fluffy Jasmine rice makes great fried rice. To make Chinese-style fried rice, I like heating a tablespoon of peanut oil or sesame oil and adding the cooked rice, and stirring for a couple of minutes with some soy sauce, a tablespoon of white vinegar, and additional veggies like green beans or sliced carrots.
Choosing the right rice
Why Jasmine rice and not regular long-grain rice?
Jasmine rice is a long grain that becomes sticky when cooked. It is not as sticky as Sushi Rice, but it is three times stickier than the regular American long-rice.
Also, when you cook Jasmine rice, it becomes very aromatic, which makes a big difference when consuming Thai delicacies. The cooked jasmine rice grain is moist and soft in texture, and slightly sweet.
Calories in jasmine rice cooked: 181, for 1 cup serving.
Regular long grain rice: 160, for 1 cup serving.
According to Healthline nutritional comparison.
Brown Jasmine rice
You can undoubtedly use Brown Jasmine Rice. It is more nutritious, has more fiber, and has more complex carbohydrates (slow digested) than its regular counterpart.
You may need to plan to add a cup of water and ten extra cooking minutes to get it perfectly cooked. Just remember not to move it.
Try to pick a cooked grain from the surface. If it is still hard and has dried out, add a cup of water at a time until the cooked rice is soft enough. You want evenly cooked grains.
Options to Jasmine rice
What if you don't find Jasmine rice but still want a bowl of aromatic rice to pair your curries?
I have found it helpful to use the regular long-grain rice, using the same method on this recipe and adding either one Jasmin Tea Bag or Two Ginger Slices to the cooking water.
If looking for an alternative to rice that is even healthier and yummy, check out our post on How to Make a Cauliflower Rice.
Although basmati rice is also aromatic, Jasmine rice works better for making a South East Asia dish.
Basmati rice works better for Indian cuisine (like this Kitchari detox recipe) and Middle Eastern cuisines.
Pairing Jasmine Rice with yummy Thai curries
- Fresh Red Thai Curry
- How to Make a Thai Green Curry Paste
- How to make a Thai Vegan Green Curry
- Yellow Thai Curry recipe
- How to make a Thai Yellow Curry Paste
- 21 Irresistible Vegan Stews
If you try this recipe, let us know! Leave a comment, rate it, and don't forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
How to Make Jasmine Rice
- 3 cups jasmin rice organic
- 3.6 cups water
- Rinse the Rice only once (to get rid of the excess starch) and throw the water away.
- Put the rice into the rice basin.
- Add 3.6 cups of water into the basin (1.2 cups of water for every cup of Rice). Add 1 teaspoon of salt if you want your Rice slightly salted. This is not needed as you will have plenty of flavor with your curry.
- Cover with the lid and place the rice basin into the rice cooker and switch it on. Do not lift the lid nor stir the rice during the cooking time.
- When the water is fully evaporated, the rice with be cooked. Fluff with a fork and serve hot.
- Rinse the Rice only once (to get rid of the excess starch) and throw the water away.
- Put the rice into the saucepan.
- Add 4 cups of water into the saucepan (1.25 cups of water for every cup of Rice). Add 1 teaspoon of salt if you want your Rice slightly salted. This is not needed as you will have plenty of flavor with your curry.
- Bring to boil. Lower the heat to medium-low as soon as it boils. Cover with the lid, leaving it opened slightly and letting it simmer. Do not lift the lid nor stir the Rice during the cooking time.
- When the water is fully evaporated, the Rice with be cooked. Fluff with a fork and serve hot.
We sometimes take for granted that we have years (or decades) of cooking experience that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking points to avoid harmful compounds
- Always have good ventilation when using a gas stove
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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