Jasmine Rice Recipe

Inspired by Dainty Chefs

Are you looking for the proper way to cook Jasmine rice? This is the Jasmine rice recipe for you! Classic Jasmine rice has a fragrant scent and is light and fluffy but slightly sticky.

Popular as a Thai side dish due to its aroma, this type of rice goes well with light chicken or fish meals, as well as rich meals like stews and curries.

Find out how to cook delicious Jasmine Rice in a saucepan to add this tasty rice to your meals.

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  • 1 cup of Jasmine rice
  • 1 1/2 (375 mL) to 2 cups (500 mL) of Water or low sodium Chicken broth (more liquid = stickier rice)
  • Salt and Pepper (to taste)



If you want the cooked Jasmine rice to be less sticky you can rinse the rice under cold water in a sieve. Rinse until the water runs almost clear indicating you have removed the rice starch on the grains. Let it drain.


Pour the rinsed rice and water, or chicken broth, into the pot. For a larger quantity of rice, keep this proportion in mind: 1 measure of dry rice for 1 1/2 measures of liquid. Also, choose a pot that can hold at least 4 times the amount of rice you are cooking, as the rice grains double in size during cooking.


Bring the water and rice to a quick simmer, just before the boiling point. Don’t let it boil, otherwise, your rice may stick to the pan. Stir the rice and make sure all the grains are submerged.


Cover and turn the heat down to low, cook for 15 minutes. The cover allows the steam inside the pot to help cook the rice properly.


After 15 minutes, turn off the burner and remove the pot from the heat. Let the steam finish cooking for another 5 minutes.


Remove the lid, season with salt and pepper to taste, and fluff the rice with a fork to air the grains. Serve immediately or reheat in the oven at mealtime.


Note: Rinsing and soaking Dainty rice is not necessary as it is already cleaned. To learn more, read on our rice encyclopedia.


Note: If you cook Jasmine rice in a rice cooker, use the same ratios of rice to liquid

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