How to Make Jasmine Rice

  • 01 of 08

    Getting the Perfect Thai Jasmine Rice Every Time

    Jasmine rice
    Foodcollection / 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.

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  • 02 of 08

    Step #1: Measure Out Rice

    Measuring Rice into a Pot
    Measuring out the rice. Copyright Darlene A. Schmidt, 01/23/11, Corp.

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

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  • 03 of 08

    Step #2: Add Water and Salt

    Making Rice Step 2 - Adding Water
    Adding water to the rice. Copyright Darlene A. Schmidt, Corp.

    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

    Step #4: Cover and Bring Mixture to a Boil

    Making Rice Step 4 - Bring Rice Water to a Boil
    Bringing rice-water to a gentle boil. Copyright Darlene A. Schmidt, Corp.

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

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  • 05 of 08

    Step #5: Cover, Reduce Heat, and Simmer

    Making Rice Step 5 - Bring to a Boil
    Covering rice and reducing heat. Copyright Darlene A. Schmidt, Corp.

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

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  • 06 of 08

    Step #6: Check Rice

    Making Rice Step 7 - Checking Water
    Checking to make sure the rice-water has been absorbed. Copyright Darlene A. Schmidt, Corp.

    Step #6: After 10 minutes, remove 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

    Step #7: Replace Lid and Switch Off Heat

    Making Rice Step 8 - Final Steaming
    The Final Step: 'Steaming' the rice. Copyright Darlene A. Schmidt, Corp.

    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.

    Tip: Keep the lid of your rice pot on until you're ready to eat--the rice will stay warm and delicious for up to 2 hours. If you have an electric stove,...MORE 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

    Step #8: Fluff Rice and Serve!

    Thai Jasmine Rice
    Serving Your Perfectly Steamed Rice!. Copyright Darlene A. Schmidt, 01/23/11, Corp.

    When ready to eat, remove the lid and gently fluff rice with chopsticks or a fork. Transfer to a serving bowl.

    Using a rice cooker