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Perfect Jasmine Rice – Once Upon a Chef

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Perfect Jasmine Rice – Once Upon a Chef


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With the right water-to-rice ratio, you can make perfectly cooked jasmine rice every time.

Named after the sweet-smelling jasmine flower, jasmine rice is a long grain rice native to Thailand with a delicate floral and buttery scent. The secret to cooking it perfectly is using the right ratio of water to rice. Typically, the instructions on the package call for 1-1/2 cups water for every 1 cup of rice. That’s fine if you like your rice “al dente,” but I prefer mine more tender, so I use a bit more water. Many recipes call for rinsing the grains before cooking but I think it’s an unnecessary extra step; even when you rinse jasmine rice, the grains have a slightly sticky texture and cling together.

jasmine rice close up

What You’ll Need To Make Jasmine Rice

jasmine rice ingredients

Step-by-Step Instructions

Bring the water to a boil in a medium saucepan.

boiling waterStir in the rice and salt.

Stirring in the rice and saltCover, reduce the heat to low, and simmer for 15 minutes until all of the water is absorbed.

covered potTaste the rice to test for doneness; it should be perfectly cooked, but if it is still too firm, add a few more tablespoons of water, cover the pan, and let the rice absorb the water off of the heat for a few more minutes.

cooked jasmine rice in pot

How To Freeze Jasmine Rice

Cooked jasmine rice can be frozen in an airtight container for up to 3 months. Putting it in a flat layer in sealable plastic bags works well, as the rice will take up less space in the freezer. There is no need to thaw the rice before reheating; simply remove it from the freezer and reheat in the microwave with 1 to 2 tablespoons of water.

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Perfect Jasmine Rice

With the right water-to-rice ratio, you can make perfectly cooked jasmine rice every time.

Ingredients

  • 2¾ cups water, plus more if necessary
  • 1½ cups jasmine rice

Instructions

  1. Bring the water to a boil in a medium saucepan. Stir in the rice and salt; cover the pan and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Taste the rice to test for doneness; it should be perfectly cooked, but if it is still too firm, add a few more tablespoons of water, cover the pan, and let the rice absorb the water off of the heat for a few more minutes.
  2. Freezer-Friendly Instructions: Cooked jasmine rice can be frozen in an airtight container for up to 3 months. Putting it in a flat layer in sealable plastic bags works well, as the rice will take up less space in the freezer. There is no need to thaw the rice before reheating; simply remove it from the freezer and reheat in the microwave with 1 to 2 tablespoons of water.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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