Jasmine Rice

5 from 1 vote

This recipe brings you the classic, aromatic delight of Jasmine Rice. It's wonderfully simple, yet each grain cooks up fluffy and full of flavor. Ideal as a versatile side dish, it pairs beautifully with a variety of meals, elevating your dinner to a whole new level of delicious.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: Asian, Thai

Keyword: jasmine rice

Servings:

Calories: 194kcal

Author: Joanna Cismaru

Equipment

1-Quart Saucepan

Ingredients

1 cup Jasmine rice unrinsed
1¾ cups water
½ teaspoon salt
1 tablespoon unsalted butter

US Customary - Metric

Instructions

Grab a medium-sized pot and add your unrinsed Jasmine rice. Add 1¾ cups of water to the pot. We're using a bit more water than usual since we're not rinsing the rice. Stir in the salt and add the butter to the pot.
Place your pot on the stove and turn the heat to high. Bring the water to a boil. You'll want to keep an eye on it, so it doesn't boil over. Once it’s boiling, reduce the heat to low and cover the pot with a tight-fitting lid. Let the rice simmer for about 15 minutes. Resist the urge to peek!
After 15 minutes, turn off the heat and let the rice sit, covered, for about 5 minutes. This extra time lets the rice settle and become all that it can be. Fluff the rice with a fork to separate the grains gently and serve.

Notes

For best results, use a heavy-bottomed pot to prevent the rice from burning.
If you prefer a less sticky texture, rinse the rice under cold water until the water runs clear before cooking.
Feel free to adjust the salt according to your taste preferences or dietary needs.
This recipe is easily scalable. Just maintain the same water-to-rice ratio for larger quantities.
Leftover Jasmine Rice can be stored in an airtight container in the refrigerator for up to 5 days. Reheat with a sprinkle of water to retain moisture.
For an aromatic twist, add a bay leaf or a cinnamon stick to the water before boiling.

Nutrition