Cooking great steamed jasmine rice at home is a simple recipe—but deceptively complex in execution. While rarely the star of a larger dish, bad rice can ruin an otherwise perfect meal. Over decades of cooking rice at home, I’ve tried numerous iterations on my rice cooking process, and now get perfect jasmine rice every time.

No Rice Cookers Necessary

Getting the perfect texture doesn’t have to be hard—and you absolutely don’t need a rice cooker. Rice cookers are single-purpose appliances (which I hate) that basically do the same thing as a pan on the stove, only with less control. Unless you’re running a restaurant and need to make giant batches on repeat, there’s no real benefit. At home, I consistently get better results on the stovetop.

What is Jasmine Rice?

Jasmine rice is a long-grain variety originally from Thailand, widely used across Southeast Asian cuisine. It’s known for its delicate floral aroma, subtle nuttiness, and a cooked texture that hits the sweet spot between fluffy and slightly sticky. The grains remain distinct but soft, clumping just enough to deliver a cohesive bite alongside proteins, sauces, or vegetables.

These characteristics make jasmine rice my go-to for stir-fries, curries,, or anything with Southeast Asian or Chinese influence. It soaks up flavor, delivers on texture, and rounds out a plate playing the supporting role in a great meal.

Sourcing Good Rice

Since steamed jasmine rice is so simple, beyond the cooking technique, a lot of the end results comes from the specific rice you source. Sourcing high quality jasmine rice makes a huge difference in both flavor and texture.

In general sourcing quality imported Thai jasmine rice is a good place to start; However there is no substitute for trial and error and trying the brands you have available to you to see what gives you the best results. I would avoid the big box corporate grocery chains at all costs, as you typically are paying more for lower quality ingredients. Instead going to somewhere like a specialty Asian Market. For me, I’ve been very happy with brands such as Three Ladies & Golden Bull, which are pretty widely avaliable.

When picking a rice distributor, choosing a “new crop” ensures the rice is fresh and hasn’t sat around unnecessarily loosing freshness. Additionally buying Thai Hom Mali certified rice ensures you are getting genuine Thai grown jasmine rice that meats certain government regulated standards for fragrance and quality.

If you consume a fair amount of rice, you can save a fair amount of money by purchasing larger bulk bags of rice. I typically buy 25 pound bags and just store them in a dark cool place.

Perfect Stovetop Steamed Jasmine Rice Recipe

Print Recipe

Course Side Dish

Cuisine South East Asian, Thai

Keyword grains, rice, staple

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Rest Time 5 minutes mins

Total Time 30 minutes mins

Servings 4 Bowls

Equipment

• Heavy Bottom Sauce Pan
• Fine Mesh Strainer
• Measuring Cup

Ingredients

• 2 cups Jasmine Rice Thai Hom Mali Certified
• 3 cups Water
• 1/8-1/4 teaspoon Salt (fine ground

Instructions

1. Measure your jasmine rice using a dry measuring cup and set it aside in a fine-mesh strainer.

2. Measure your water in a 1:1.5 ratio of rice to water (e.g., 1 cup rice = 1.5 cups water) and pour it into a heavy-bottomed saucepan.

3. Add a pinch of salt to the water—just enough to enhance the rice’s natural flavor without making it salty. The salt will dissolve into the water and season the rice through as it absorbs the water. It also can have a very subtle firming effect on the rice grains yielding better texture.

4. Rinse the rice thoroughly under cool water using the strainer. Occasionally let it rest and drain then rinse again until the water runs mostly clear. Let it drain briefly.

5. Once the water in the saucepan comes to a rolling boil, add the rinsed rice and cover with a tight-fitting lid. Clear lids help you see what’s happening inside the pan Do not stir or disturb it.

6. As soon as it returns to a boil, reduce the heat to low—just barely enough to keep a gentle bubbling happening—and leave it undisturbed to steam. You can always make micro adjustments up and down if you can see inside the pot.

7. After around 15 minutes, the water should be fully absorbed. Turn off the heat, but leave the lid on and let the rice rest for 5 more minutes undisturbed.

8. Fluff the rice gently with a fork, lifting rather than stirring to avoid braking or smashing the grains. Letting it cool slightly before fluffing helps maintain perfect texture.

9. Cover loosely and let it sit for another 2–3 minutes before serving.