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The perfect way to cook jasmine rice

Hi fellow chow lovers!

I just can't seem to perfect my jasmine rice. Does anyone have any tips for me? Recipes they care to share? Or websites that they have used for instruction.

I know it seems silly. Can;t get it to stop being a little too crunchy or too moist. Grrr.


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  1. It's not silly at all! I get out the Cooks Illustrated recipe for white rice every time I cook it, which isn't often. I'm a relatively good cook, but rice is a stumper for me, too. It's on their website, as well as their awesome Cooks Illustrated Cookbook. The cookbook is written in a similar fashion to their magazine. Good for explaining why a recipe works. Good luck!

    1. I'm not sure your climate or altitude, but I live in Southern California, and I've always found that a 1:1.5 rice:water ratio, partially covered and brought to a boil over medium high heat, then totally covered and simmered over medium low heat until all the water has been absorbed for 3 or 4 minutes, then fluffed, works well for me. Not crunchy or mushy, and individual grains intact.

      6 Replies
      1. re: inaplasticcup

        really Ina, 3-4 minutes? i do it for about 15 minutes! i do the same, except 1-1/3 cups of water to 1 cup of rice.... boil, partially covered, then totally cover on low heat.... is it just that i'm doing it at a lower temp than you are for the last bit?

        1. re: mariacarmen

          I think my phrasing might have left something to be desired. What I meant is that I keep it on the heat for 3 or 4 minutes AFTER all the liquid has been completely absorbed (which probably takes 15 mins or so), not that it takes 3 to 4 minutes for the liquid to be absorbed. Is that how you were reading it? :)

          But for me, that 3 to 4 minutes of what I call setting time is crucial to the water being thoroughly absorbed so the exterior of the grains isn't gloppy. But too much more than that before fluffing, and I find the rice begins to clump and compact.

          1. re: inaplasticcup

            oh ok, yes, i did read it that way. yep, i do the same thing. thanks.

            1. re: inaplasticcup

              I do the same thing, often placing a paper towel or tea towel between the lid and pot for that last few minutes to absorb excess moisture.

          2. re: inaplasticcup

            Instead of letting the rice simmer, I put it in the oven at 400 degrees for 15min

            1. re: cheesecake17

              Brilliant solution, even at 300°ƒ, or 'braising temp.'

          3. I use brown jasmine rice, which takes 40 minutes to cook. I used to just bring the water to a boil, then lower heat and simmer covered, 2:1 water:eice ratio. But recently I tried the pasta method, boiling the rice in copious amounts of water till almost done, then draining into a strainer and returning to the covered pot, off-heat, for another 10-15 min while the remaining water absorbs.
            I like those results better - separate grains and never mushy.

            1 Reply
            1. re: greygarious

              +1 - the pasta method works great!

            2. I started using a rice cooker a couple of years ago; changed my (rice cooking) life. The rice seems to come out well every time, even better when it finishes up 10 or more minutes before the rest of the meal is ready, and it sits warming in its little pot for the rest of the time. The best part is that I no longer have to watch it while it cooks, hoping to get to the right boil point then lowering the temp in time before it boils over.

              1. This is my go-to method now for Jasmine rice and I have never been disappointed.

                1 Reply
                1. re: Mama_B

                  I agree, but it's such a PITA, I usually just resort to the old rice cooker. With new crop rice that hasn't started turning opaque, I use a bit less water than the line in the pan calls for. Apart from tending to get a little (very slightly) mushy on the bottom, it works well enough for every day.

                2. I have used Sam's method ever since reading it right here on CH and it has yet to fail me.
                  Rinse rice thoroughly in a heavy bottomed pot with a tightly fitting cover.
                  Add enough water to cover rice by about an inch,boil on high until you have steady bubbling,cover tightly and turn down to low simmer for 10 to 12 minutes.
                  Remove from burner and fluff with fork...Perfect Jasmin rice every time.

                  1. Put rice in pot.

                    Put water in pot to covering rice by tip of thumb to the joint above the nail.

                    cover and bring to a boil

                    once boiling leave cover on and remove from heat completely

                    wait 20-30 minutes

                    you're done.

                    for better eating, throw on a baking sheet after it's cooked and put in an 300 degree oven for 10-15 minutes.

                    3 Replies
                    1. re: Zalbar

                      This one is new to me - I'll have to give it a go sometime...

                      1. re: Zalbar

                        Yup, that's what I do (and I'm Chinese, so rice was a staple and daily item!) For those without a rice cooker, this works beautifully. If you don't trust the "finger joint" method, do just over 1.5 cups of rice for 1 cup of rice (having rinsed the rice thoroughly a few times) but using this method. I wouldn't necessarily add the baking part, but it's useful if you're having a party.

                        1. re: Zalbar

                          I use a similar method, but use my index finger instead of my thumb. I do have large hands so that might equal things out though.


                        2. The best tip I can give you:

                          Buy a Zojirushi rice maker w/ fuzzy logic. Not one of those 20 dollar burn-bowls, a real, honest-to-god high end rice cooker.

                          No, seriously. Spend the $170 on a nice rice maker. It only sounds an abhorrent cost until you own the thing and then wonder how you lived without it.

                          6 Replies
                          1. re: Quintious

                            I have a 3 1/2 cup Sanyo fuzzy logic rice cooker and try as I might, I always wind up with mushy Jasmine......I use the index finger method for water, although I've been adding less thinking maybe the rice is "new crop".----Still mushy........ I always get perfect texture with Basmati.

                            I'd love to get a ratio of water to Jasmine that would work in the rice cooker.
                            PS- Using the cup included in the rice cooker for measuring the rice (It's smaller than a regular cup.)

                            1. re: saluki

                              Can't speak to Sanyo, other than to say when researching rice cookers, we did a lot of reading on Zojirushi, Sanyo, and Tiger, and Zojirushi was consistently the one everybody raved about, so it's what we went with. Ours does fantastic jasmine, basmati, brown, long grain, short gran, medium grain, sweet, and sushi rices, flawless porridges and oatmeals, etc.

                              1. re: Quintious

                                Actually, I agree with your opinion about the Zojirushi. It is excellent ---I have a 10 cup fuzzy logic Zojirushi but, I rarely take it out since I only cook for 1-2 . I always figured that cooking a small quantity in a large cooker would effect the quality.
                                I bought the Sanyo because of the Bibimbap feature that I love.....as well as the more appropriate for me 3 1/2 cup quantity.

                                1. re: saluki

                                  Ours is a 10 cup for 2, as well - we've never once put more than 4 in there, heh. Usually it's 2, and there are warm leftovers still in it the next day. Quality is the same either way, thankfully. I like the "can't screw it up" nature of them - the bowl has marks on it where you fill the water to according to A) how many cups of rice and B) what type of rice you threw in there, already accounting for mass. Honestly, I'm not sure how we ever did without the thing, now that we have it.

                                  1. re: Quintious

                                    Okay- You've convinced me to drag the Zojirushi out and try the jasmine in there.........

                                    One thing I did notice in the Sanyo is that although the machine is much smaller, it takes much longer to cook the rice. I always attributed that to the fact that it has a much, much thicker bowl than the Zojirushi---but maybe that's why the Jasmine has been so mushy......

                                2. re: Quintious

                                  Does your jasmine rice come out real sticky? The instructions on the Zojirushi don't address jasmine rice.

                            2. I generally use a 1 1/2 cups water to 1 cup of uncooked rice. The recipe on packages always seem to call out too much water where I've seen 2 to 1 and even 3 to 1 ratios.

                              1) Bring water to boil
                              2) Add rice give a quick stir, cover pot (may need to leave slightly ajar a few minutes to prevent boil over).
                              3) turn heat to medium low so the water is boiling less vigorously.
                              4) after 25 minutes the water should be absorbed, turn of heat to rest rice about 5 minute, fluff.

                              1. The best method I have found is the following: use 1:1.5 ratio. Put rice in strainer with bowl underneath. Fill strainer/bowl with water and soak 10-15 min. Remove strainer and rinse rice well. Use your hands to turn it over. Play with your food! You are getting rid of excess starch that can make it sticky. Rinse till water runs clear, or so. Let drain over empty bowl for 5 min or so. Add to boiling salted water (1heaping tsp salt per cup of rice). Bring to boil and allow to boil uncovered without stirring until water level = rice level. Cover and simmer on low 10-15 min. Turn heat off and uncover. Let sit a few min without stirring.. Then fluff and enjoy!

                                5 Replies
                                1. re: love2invent

                                  Since coming across this thread, love2invent method has worked perfect several times. Absolutely the best rice I have made. Thanks

                                  1. re: love2invent

                                    I used love2invent's recipe to make my first batch of jasmine rice and it came out perfect. I made it exactly the way the instructions said.

                                    1. re: love2invent

                                      This is the best rice recipe I have ever used! Thank you so much for sharing!

                                      1. re: love2invent

                                        Genius! But, this soaking method seems most applicable to relatively aged grain, -as in last year's crop. (Evidently, rice turns more opaque over time.) You are definitely working Jasmine within a 20-min. 'till done, rule.

                                        This observation method seems ideally suited for crunchier, brown and short-grain brown rices. It will likely lead to overcooked "conditioned rice."

                                        *Use a small LeCruset, heavy-lid pot if possible. It changes the rules completely, since it really does trap steam inside!

                                        Sauté 1 shallot, and 1 tsp garlic in 1oz clarified butter.
                                        Dump in 1C Jasmine Rice, and stir from the bottom folding the buttered flavorings upward until you hear the first grain pop! Add the salt, then the water, all at once. Do not stir with spoon, 'fork' it gently to break the clumps on the bottom, 'till it seems loose. After it starts to reach high boil, Cover immediately, and reduce flame! Adjust your total 'simmering' time to accommodate the necessary absorption. I have had it take as little as 3.5min of actual simmering with this type of pot and fresh rice.

                                        (Using the finger method, my ratio is: 1:1.3 = Rice to the first joint on my index, Water up to about 1/3 of the way to the next joint, as observed before it reaches boiling...

                                        I never open the pot before 15 minutes, and I never stir. It is far easier to whack the handle of the pot occasionally with a slapping motion against a fixed hand, so the centrifugal force of the mass dislodges most of the stuck kernels. No steam escapes!)

                                        1. re: chezKiva

                                          The measure with the finger thing is how I learned in chef school - that basic ratio. Works like a champ.

                                      2. When I was a kid my mom figured out how to cook jasmin rice perfectly in the microwave. It was so simple that from that point on it became my job to make the rice for dinner every night - I think I was about 9.

                                        Start by rinsing your rice really really well - swirl it around in the water, splash everyone nearby, make a mess.. just keep going until the water is no longer cloudy. Drain as best as you can - no need to be neurotic about getting every last drop out because get this.. the next step is adding water back in! For jasmin rice I've always used a 1:1.5 ratio of rice to water.

                                        My preferred cooking vessel is a ceramic bowl with a tight fitting lid. Growing up we had a designated 'rice pot' to make rice in. Something very similar to this:


                                        Don't have one of those? Use a bowl with a plate as a lid.


                                        To the rice, add a squeeze of lime, a pinch of salt and a teeny pat of butter and stir. Cover and microwave for 17.5 minutes(*), fluff with a fork and behold, perfect rice!

                                        * So 17.5 minutes worked for the microwave my mom had when I was a kid, and for most of the microwaves I've used since. But occasionally I use a microwave that the timing needs to be adjusted on. If your rice is still crunchy and there's liquid at the bottom of the bowl, increase cooking time by a minute or so the next time until you find the sweet spot for your microwave.

                                        Possible addons/variations: I like adding a bit of coconut milk to the rice before cooking. Powdered coconut milk works fine too - just mix a teaspoon of it with the water you cook the rice in. Another option is to replace some of the water with chicken stock. I sometimes toss in some fried garlic or onion before cooking too. Any (or all!) of these will really amp up your rice.

                                        1. Rinse your rice! Put the rice in pot and fill the pot to your second knuckle of your index finger with water. Sounds weird but it works.
                                          Bring to a boil and turn it down to simmer for 12 mins. covered tight. After 12 turn it off but don't uncover for about 10. Perfect rice every time.