How to Cook Jasmine Rice on the Stovetop

  1. 1

    Rinse the rice

    Place jasmine rice in a sieve and rinse under cold water for 1–2 minutes until the water runs mostly clear. This removes excess surface starch that causes the rice to be gummy and sticky. Drain well.

  2. 2

    Use a 1:1.25 rice-to-water ratio

    For 1 cup of jasmine rice, use 1.25 cups (300ml) of water. Jasmine rice uses slightly less water than basmati — it is a stickier, moister variety by nature and needs less liquid. Add a pinch of salt if desired.

  3. 3

    Bring to a boil, then cover and reduce heat

    Combine rice and water in a heavy saucepan. Bring to a full boil over medium-high heat, uncovered. Once boiling, reduce heat to the absolute lowest setting, place the lid on tightly and cook for 12 minutes. Do not lift the lid during cooking.

  4. 4

    Rest off the heat for 10 minutes

    Remove from heat with the lid still on. Leave to rest for 10 minutes. The rice continues cooking in its own steam — this step is what gives jasmine rice its characteristic light, slightly sticky texture without being wet.

  5. 5

    Fluff and serve

    Remove the lid and fluff gently with a fork or rice paddle. Serve immediately.

Jasmine vs basmatiJasmine is a Thai variety with a floral, slightly sweet fragrance — it is slightly sticky when cooked and the grains cling together. Basmati is an Indian variety with a nutty, dry, long grain that separates when cooked. Use jasmine for Thai and Southeast Asian dishes; basmati for Indian, Middle Eastern and Persian dishes.

Rice Cooker Method

Use the same 1:1.25 ratio. Most rice cookers have markings — fill to the jasmine rice line. Press Cook. The rice cooker switches to Warm automatically when done. Let sit on Warm for 10 minutes before serving.

Frequently Asked Questions

Too much water or too high heat. Jasmine rice needs less water than you might think — stick to 1:1.25. Also check that your lid seals tightly and that you are using the absolute lowest heat setting after bringing to a boil. If your hob runs hot even on the lowest setting, use a heat diffuser or simmer plate.
Technically yes, but the result is noticeably stickier and gummier. The rinsing step removes excess surface starch that causes clumping. For dishes where you want the rice to be very separate (fried rice, for example), always rinse. For dishes where a slightly stickier texture is fine (eating with chopsticks, rice bowls), you can skip rinsing at a pinch.