Jasmine Rice Recipe
Make Jasmine Rice Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rice and liquid
Finishing (optional)
Method
Rinse and prep
Measure and rinse
Measure 1 cup jasmine rice. Place rice in a fine-mesh sieve or bowl and rinse under cold running water, swirling with your hand, until the rinse water runs mostly clear (about 30–45 seconds). Drain thoroughly. Rinsing removes surface starch for fluffier grains.
Cook
Combine and bring to a simmer
In a medium saucepan with a tight-fitting lid, combine the rinsed rice, 1 1/4 cups water, and 1 tsp kosher salt. Give it a brief stir to distribute the rice evenly. Place the pan over medium-high heat and bring to a gentle boil.
Simmer covered
Once boiling, reduce heat to the lowest setting that maintains a gentle simmer. Cover the pan with the lid and simmer undisturbed for 12–15 minutes. Do not lift the lid while the rice cooks — steam is needed to finish cooking the grains evenly.
Finish and serve
Fluff and season
Remove the lid and use a fork to gently fluff the rice, separating the grains. Stir in 1 tablespoon unsalted butter (optional) until melted for a glossy finish.
Optional garnish
If desired, sprinkle 1 tablespoon chopped cilantro or parsley and drizzle 1/2 tsp fresh lime juice over the rice. Taste and adjust salt if needed, then serve hot.