Check out this simple, fail-proof guide for How to Cook Jasmine Rice! I’ve included a few easy tips and tricks to help you achieve the very best fluffy jasmine rice. You’ll love incorporating this aromatic, subtly sweet rice into so many different recipes!

Jasmine rice fills a yellow bowl.

How to Cook Jasmine Rice

There are so many uses for perfectly cooked jasmine rice! This is one of those recipes that eventually becomes less of a recipe and more of a habit. Meaning, eventually you won’t even need to come back to this page for instructions! Once you master this easy technique for cooking the fluffiest jasmine rice, it’ll be second nature, just like making a bowl of cereal or toasting bread.

All you need for this recipe is some jasmine rice, butter, water and a sprinkle of salt. It’s a wonderful inexpensive side dish! Plus, I like that it’s ever so slightly elevated above your average white rice. There’s a certain aroma it has that’s just delightful! It’s also subtly sweet which makes it more distinct from plain white rice. Once you make jasmine rice, you may never use regular rice again.

The possibilities here are endless when it comes to serving! Jasmine rice hails from Thailand and is most famously served with curries. I served it with slow cooker Thai red curry recently and it was absolutely incredible! However, you can really get creative with how you enjoy jasmine rice. It’s great plated next to so many different proteins, Thai or not.

Rice, butter and salt are placed in separate bowls.

How to Cook Jasmine Rice

Here’s a quick look at how easy this jasmine rice recipe really is! For more detailed step by step instructions and ingredient measurements, just scroll down to the recipe card.

  1. Rinse the rice. Place the rice in a fine mesh sieve and rinse thoroughly under running water. Drain and set aside.
  2. Toast the rice. This helps jazz it up a little bit! Melt butter in a pan over high heat. Add the rinsed rice and toast it just until the water evaporates and the rice begins to smell nutty. This should just take a minute or two – don’t brown the rice!
  3. Boil, then simmer. Stir in the water (or stock) and bring to a boil. Lower the heat and stir in the salt. Cover and cook for 15 minutes.
  4. Test it. You can check the rice to see if it’s fully cooked by tasting a grain. If it’s still too firm, add a little extra water, cover, and remove from the heat.
  5. Let it stand. Remove the pot from the heat and let it stand, still covered, for about 5-10 minutes. Fluff with a fork, then serve immediately and enjoy!
Jasmine rice in a pot is being fluffed with a fork.

Storing, Reheating and Freezing

To store leftover jasmine rice, simply keep it in an airtight container in the refrigerator for 2-3 days. Reheat for 30 seconds at a time in the microwave and fluff it with a fork each time it stops until warmed all the way through.

Let jasmine rice fully cool to room temperature prior to freezing. In an airtight container, it’ll freeze well for up to 3 months. Let it defrost in the fridge prior to reheating.

Note that when reheating from both the fridge or freezer, you may want to add a little butter to it again to help add moisture.


By toasting the jasmine rice in a little bit of butter, we’re already jazzing it up a little bit! This simple step helps the rice develop a nutty flavor that makes it all the more delicious.

Once the rice is fully cooked, you can stir in a little bit of soy sauce, more butter, garlic or fresh herbs to jazz it up even more.

Fresh herbs are placed on top of a bowl of jasmine rice.

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Jasmine rice in a pot is being fluffed with a fork.

Get the Recipe: Jasmine Rice Recipe

Perfectly cooked jasmine rice is just a few steps away. Rinse your rice, combine with water in the right ratio, simmer, rest, and fluff before serving.
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  • 1 1/2 cups jasmine rice
  • 1 tablespoon butter
  • 2 3/4 cups water, plus 2 tablespoons if needed or vegetable stock
  • 1 teaspoon kosher salt


  • 1 saucepan with lid


  • Place the rice in a fine mesh sieve and rinse thoroughly under running water. Drain.
  • Melt the butter in a medium saucepan over high heat.
  • Add the rice and toast until the water evaporates and the rice starts to smell nutty, approximately 1-2 minutes. (Do not brown.)
  • Stir in the water or stock and bring to a boil.
  • Turn the heat to low and stir in the salt. Cover and cook for 15 minutes. (You can check the rice for doneness by tasting a grain. If it’s still too firm, add the extra water, cover and remove from the heat.)
  • Remove from the heat and allow to stand, covered, for 5-10 minutes.
  • Uncover and fluff with a fork.
Calories: 139kcal, Carbohydrates: 28g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.4g, Trans Fat: 0.1g, Cholesterol: 4mg, Sodium: 308mg, Potassium: 40mg, Fiber: 0.5g, Sugar: 0.04g, Vitamin A: 44IU, Calcium: 13mg, Iron: 0.3mg