How to Make Jasmine Rice on the Stovetop

  • 01 of 08

    Perfect Thai Jasmine Rice Every Time

    Jasmine-rice in bowl on table mat
    Achim Sass / Getty Images

    Native to Thailand, jasmine rice gets its name from the fragrant jasmine flower. This long-grain rice has a somewhat buttery aroma, reminiscent of popcorn. The trick to cooking perfect jasmine rice is using the correct ratio of water to rice and keeping an eye on the water level as it cooks. While you can use a  rice cooker, this stovetop method is convenient to use anywhere.

    You will need:

    • Deep medium-sized pot with a close-fitting lid
    • Stovetop or burner
    • Measuring cup
    • Jasmine rice
    • Water
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  • 02 of 08

    Measure the Rice

    Uncooked jasmine rice and measuring jug
    MIXA / Getty Images

    Start with good-quality Thai jasmine rice. You will need about 2 cups of uncooked jasmine rice to make enough to serve four to five people. Once measured, pour into a deep medium-size pot. You will also need a tight-fitting lid.

    At this point, you can rinse the rice two to five times in water (until the water is clear) to remove any excess starch powder. However, this is optional.

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  • 03 of 08

    Add Water and Salt

    Making Rice Step 2 - Adding Water
    Darlene A. Schmidt, The Spruce Eats 2011

    Add 2 1/2 cups water and 1/8 teaspoon salt to your rice pot. This rice can also be made without salt if you are watching your salt intake.

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  • 04 of 08

    Cover and Bring the Mixture to a Boil

    Making Rice Step 4 - Bring Rice Water to a Boil
    Darlene A. Schmidt, The Spruce Eats 2011

    Bring rice and water to a light boil. You should see bubbles forming on the surface of the water. If you place your ear close to the pot, you will hear it gently boiling.

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  • 05 of 08

    Cover, Reduce Heat, and Simmer

    Making Rice Step 5 - Bring to a Boil
    Darlene A. Schmidt, The Spruce Eats 2011

    Cover the pot tightly with a lid and reduce the heat to low. Let rice simmer covered for 12 to 15 minutes.

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  • 06 of 08

    Check the Jasmine Rice

    Making Rice Step 6 - Checking Water
    Darlene A. Schmidt, The Spruce Eats 2011

    After 10 minutes, remove the lid. If most of the water has been absorbed by the rice, use a spoon to make a well in the middle, allowing you to see to the bottom of the pot. If all or most of the water is gone, continue on with the next step.

    If there is still 1/4 inch or more of water, replace the lid and allow it to simmer 3 to 5 more minutes.

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  • 07 of 08

    Replace the Lid and Switch Off the Heat

    Making Rice Step 7 - Final Steaming
    Darlene A. Schmidt, The Spruce Eats 2011

    When all (or most) of the water has been absorbed, replace the lid and switch off the heat. Allow the pot to sit undisturbed for another 10 to 15 minutes, or until you're ready to eat. The residual heat inside the pot will steam the rice and any remaining water will be absorbed, leaving your rice well done and tasting pleasantly sticky.

    Keep the lid of your rice pot on until you're ready to eat—the rice will stay warm and delicious for up to two hours. If you have an electric stove, don't remove it from the switched-off burner, as the residual heat will also help keep the pot warm. This is a great tip if you're throwing a dinner party, as you can make the rice well ahead of time and leave it to stay warm while you get on with making the rest of the meal.

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  • 08 of 08

    Fluff the Jasmine Rice and Serve

    Thai Jasmine Rice
    Darlene A. Schmidt, The Spruce Eats 2011

    When ready to eat, remove the lid and gently fluff rice with chopsticks or a fork. Transfer the rice to a serving bowl. Enjoy your rice with your favorite Thai dishes as well as those from any cuisine.