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How to Cook Jasmine Rice: Stovetop, Instant Pot & Slow Cooker

Oct 14, 2018 70 Comments

Recipe

Ever wondered how to cook jasmine rice? Here is the guide on how to cook the perfect rice on the stovetop, in a slow cooker or Instant Pot.

How to Cook Perfect Jasmine Rice
Jasmine rice was a big staple of my diet growing up. Mama Lin always cooked jasmine rice for dinner. In her house, dinner without rice simply doesn’t exist. Even on rare occasions when we ordered pizza for dinner, Mama Lin still cooked rice to eat on the side. 

Because jasmine rice was such a big part of my upbringing, I cook it often. Usually, I use my Instant Pot because it is the most convenient method. All I need to do is add rice and water to the Instant Pot, press the “Rice” button, and I have perfect rice in about 25 to 30 minutes.

However, if I’m cooking a small batch of rice (about 1 cup or so), I prefer the stovetop method. Plus, not everyone owns an Instant Pot, which is why I wanted to show you how to cook jasmine rice on the stovetop or in a rice cooker.

How to Cook Jasmine Rice Three Ways: Stovetop, Slow Cooker & Instant Pot

COOKING NOTES ON HOW TO COOK JASMINE RICE

To me, perfectly cooked rice should be soft, chewy, and slightly sticky. You should be able to make out the individual grains of rice once it’s cooked. Cooking the rice with too much water breaks down the rice’s structure, leaving you with rice that has a mushy texture.

In the stovetop and slow cooker methods listed below, you’ll notice that I don’t use as much water as other recipes. Honestly, I think those recipes recommend using too much water. As a result, the rice on the bottom of the pot is usually mushy. Getting the perfect rice-to-water ratio is an art! Follow the recipes below to get perfectly cooked jasmine rice every time.

This mouth-watering Honey Chili Garlic Shrimp takes only 15 minutes to make!

Continue to Content
How to Cook Jasmine Rice Three Ways: Stovetop, Slow Cooker & Instant Pot

How to Cook Jasmine Rice: Stovetop, Instant Pot & Slow Cooker

Yield: 3 to 4 cups*

*This recipe yields 3 to 4 cups with the stovetop and slow cooker methods; 5 to 6 cups with the Instant Pot method.

My preferred methods for cooking rice are the Instant Pot and stovetop cooking methods. Cooking rice in the slow cooker is fine, but the rice loses some of its chewiness.

Ingredients

Stovetop Method

  • 1 cup jasmine rice
  • 1 1/3 cups water

Slow Cooker Method

  • 1 cup jasmine rice
  • 1 1/4 cups water

Instant Pot Method

  • 1 1/2 cups jasmine rice
  • 1 3/4 cups water

Instructions

  1. Rinse the rice in water and drain. Repeat this process 1 to 2 more times, until the water runs clearer.

STOVETOP METHOD

  1. Add the rice and 1 1/3 cups water to a saucepan with a lid. I prefer using a stainless steel saucepan for this. Cover the saucepan and bring the water to boil. This should take only a few minutes.
  2. Reduce the heat to low, and let the rice simmer for another 9 to 10 minutes, until all the water has been absorbed. I usually use a smaller burner for simmering.
  3. Turn off the heat, and leave the saucepan covered for about 10 to 15 minutes. Uncover the saucepan and fluff the rice with a fork. The rice is now ready to serve.

SLOW COOKER METHOD

  1. Coat the slow cooker with cooking spray. This prevents the rice from sticking to the bottom of the pot. This is particularly an issue if your slow cooker pot is made of stoneware like mine.
  2. Add the jasmine rice and 1 cup + 3 tablespoons of water to the bowl. Set the slow cooker on low and let it cook for about 1 hour and 30 minutes. To ensure that the rice cooks evenly, I like to give the rice a quick stir after an hour.
  3. Check the rice to make sure it is tender. If you find some grains are a bit tough on the top, you can drizzle a small splash of water on top and flip all the rice over. Let it cook for another 20 minutes or so before serving.

INSTANT POT METHOD

  1. Use the small measuring cup that comes with the Instant Pot to measure the rice. You want to fill up that small cup twice. (If you lost that small cup, measure 1 1/2 cups of jasmine rice) Rinse the rice with 2 changes of water before adding it to the Instant Pot.
  2. Add 1 3/4 cups water into the pot. Fasten the lid and press the "Rice" button on the Instant Pot. This will set the Instant Pot to cook on low for 12 minutes.
  3. Once the rice has finished cooking, let it rest for 15 minutes before opening the lid to serve the rice. The pressure should have released automatically by then. If not, manually release any residual pressure before opening the lid.

Notes

I cook my rice plain because that is usually how it is prepared in Chinese cuisine. If you like more flavor, add a pinch of salt to the water or cook the rice with broth.

Nutrition Information:
Yield: 3 to 4 Serving Size: about 3/4 cup cooked rice
Amount Per Serving: Calories: 160Total Fat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 36gFiber: 1gSugar: 0gProtein: 3g

Did you make this recipe?

Please tag @hellolisalin on Instagram or leave a rating and comment on the blog!

© Lisa Lin

ENJOY JASMINE RICE WITH THESE DISHES

  • Honey Chili Garlic Shrimp
  • Sambal Potatoes
  • Chinese Garlic Cucumber Salad
  • Cajun-Spiced Grilled Tofu

RECIPES USING COOKED JASMINE RICE

  • 15-Minute Egg Fried Rice
  • Pineapple Fried Rice
  • Mexican Rice Stuffed Peppers
  • Kimchi Fried Rice
  • Yummly
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Reader Interactions

Comments

  1. TJ. Jannazzo says

    March 19, 2019 at 6:52 pm

    The one thing that I was looking for in the instapot resipe and did not get. Not everyone has a Instapot, some have other brands of pressure cookers. I don’t have settings for individual items. I need to know the formula to cook Jasmine rice in a pressure cooker. Rice + water + cooking time, resting time?
    In the alternative I have an old Dazey rice cooker with “no” auto settings just a temperature control (like an old time electric skillet) I could really use your help!
    Please I would love to how to make perfect rice…
    Thank you, TJ.

    Reply
    • Lisa Lin says

      March 21, 2019 at 10:14 am

      Hi, TJ. Let me get back to you on this. I know I used 1 1/2 cups rice, but need to confirm the amount of water I used. Just so you know, I don’t have any other pressure cooker besides the Instant Pot, so I will try to approximate the directions for you!

      Reply
    • Lisa Lin says

      March 27, 2019 at 12:36 pm

      Hi TJ, I have updated the recipe to reflect this. Again, I don’t have a regular pressure cooker, but 1 1/2 cups rice to 1 3/4 cups water, low pressure for 12 minutes, then rest for 10 to 15 minutes should work. Let me know if you try this formula.

      Reply
      • TJ. Jannazzo says

        March 28, 2019 at 10:06 pm

        Hi, thank you for the research sorry one last question. Do you release the pressure or does rest mean natural release? Thank you again…

        Reply
        • Lisa Lin says

          April 1, 2019 at 5:11 pm

          If the pressure doesn’t naturally release in 15 minutes, then release the pressure manually. In the Instant Pot, the pressure usually releases naturally in about 10 minutes or so.

          Reply
  2. CD says

    April 10, 2019 at 9:17 pm

    I followed this recipe to cook rice for dinner tonight and it came out great. Thanks!

    Reply
  3. Laura says

    April 12, 2019 at 10:28 pm

    I love Jasmine rice, and appreciate the different tips! Your recipe worked well for me, and I plan to use it again soon!

    Reply
    • Lisa Lin says

      April 15, 2019 at 3:32 pm

      Thank you, Laura!!

      Reply
      • Jessica P. says

        May 25, 2020 at 8:23 am

        Hi! I have a large family and will need to make at least 3 cups of rice. How much water do you recommend for this? I make rice all the time but it is so frustrating when sometimes it is great and sometimes it is so sticky! And it burns on the bottom of the pot! I am Hispanic so we appreciate a little burn at the bottom of the pot but sometimes it scorches!!! I am looking forward to trying your recipe! Thank you!!!! I will definitely leave a review when I try this out. 🙂

        Reply
        • Lisa Lin says

          May 25, 2020 at 11:32 am

          Hi, Jessica! If you are using the stovetop method, I would recommend using 1 1/4 cups of water per cup of rice, so that would be 3 3/4 cups total for 3 cups of rice. In terms of the scorching, right after I bring the rice to boil, I right away reduce the heat to a low flame and let it cook for 10 to 12 minutes. I would check the rice at around the 10 minute mark to see if the water has been absorbed, if not, cook it for a few minutes longer. But a lower flame is key! I hope this helps!

          Reply
          • mel says

            December 30, 2020 at 2:03 pm

            Why 1 1/4 per cup of rice when the stove top instructions say 1 1/3 cup water per cup of rice?

  4. Kristie says

    April 15, 2019 at 2:39 pm

    I am always searching for the best method to cook rice, and this one is the winner! I don’t eat rice nearly as often as I would like because I’m never pleased with the results and had finally determined that I’m just not a good “rice cooker.” I’m saving this to my online recipe box and will use it from now on. Thanks for making me a good rice cooker!

    Reply
    • Lisa Lin says

      April 15, 2019 at 3:31 pm

      Thanks, Kristie! I’m so glad you gave this recipe a chance!!

      Reply
  5. Shkodran Mustafi says

    May 2, 2019 at 12:47 pm

    I’ve always struggled with jasmine rice on a stove… This recipe helped me get it perfectly. Highly recommended for anyone who wants the slightly sticky, crunchy, not stuck to the pan rice. I added a garlic clove and some sea salt for a bit of a punch 🙂

    Reply
    • Lisa Lin says

      May 6, 2019 at 9:01 am

      Thanks for trying out the recipe, Shkodran!

      Reply
      • Jj says

        April 11, 2020 at 12:20 pm

        When I cook the rice on the stove in a 1:1 ratio, there is a thin layer of rice stuck on the bottom of the steel pan.
        How can I avoid this?

        Reply
        • Lisa Lin says

          April 12, 2020 at 12:22 pm

          Hi, Jj. I never cook rice on the stove with a 1:1 ratio. Like I specify in my recipe, I cook 1 cup rice to 1 1/3 cups water. I think you might not be using enough water.

          Reply
          • Jj says

            April 12, 2020 at 1:52 pm

            Ok thank you!

  6. Kris says

    May 12, 2019 at 3:00 pm

    Finally, a stove top method that works and doesn’t result in mushy rice. Jasmine rice has always been a challenge for me. Thank you,

    Reply
    • Lisa Lin says

      May 12, 2019 at 4:39 pm

      Thank you, Kris!!

      Reply
  7. Sowji says

    June 5, 2019 at 8:32 am

    Cooked jasmine rice on stove top following your recipe, it came out perfect!! Thanks for the recipe ????

    Reply
    • Lisa Lin says

      June 5, 2019 at 9:09 am

      Sowji, thank you so much for using my recipe!! I’m so glad it worked for you!

      Reply
      • Regina says

        November 7, 2019 at 3:17 pm

        Why is my rice always under cooked even though I go by the stove top recipe

        Reply
        • Lisa Lin says

          November 10, 2019 at 11:47 am

          Hi Regina, do you leave the lid on the saucepan for 10 to 15 minutes after the cooking time? The rice needs additional time to steam. Another issue might be that the flame under the rice is still a little too high. If that is the lowest that your flame on your stove will go, add a few tablespoons of water to the rice. Hope this helps.

          Reply
  8. Kat Barnes says

    June 26, 2019 at 6:28 pm

    I have always been scared to cook rice on the stove top, and my partner can never really get it quite right either. I rinsed the living heck outta my rice, and then followed your stovetop recipe exactly. IT’S PERFECT!!!! thank you so much 🙂

    Reply
    • Lisa Lin says

      June 26, 2019 at 8:08 pm

      Thank you so much, Kat! I’m so glad this worked out for you!

      Reply
  9. Sandra Henry says

    July 15, 2019 at 5:10 pm

    I love rice but I always mess it up somehow. I followed your stovetop recipe to the T and this is the first time I have ever made perfect rice! Thank you! This is now the only recipe I will ever use!

    Reply
    • Lisa Lin says

      July 16, 2019 at 8:09 pm

      Sandra, thank you so much for trusting this recipe!! I’m so glad it worked out for you!

      Reply
  10. Barbara says

    August 5, 2019 at 6:45 am

    I’m looking forward to trying this! I have a question. I have an electric stove and the burners don’t cool down immediately when I turn them off like it would with gas. Should I remove the pan from the burner once I turn it off or is the heat while the burner cools down ok?

    Reply
    • Lisa Lin says

      August 5, 2019 at 8:49 am

      Great question, Barbara! The residual heat should be okay. I don’t think the rice will burn. If you want to be on the safe side, you can also pull it off the heat. Sorry if I don’t have a conclusive answer for this!

      Reply
      • Barbara says

        August 6, 2019 at 11:14 am

        Thank you!:)

        Reply
  11. David says

    August 8, 2019 at 10:25 pm

    great finally good rice recipe

    Reply
    • Lisa Lin says

      August 9, 2019 at 6:21 pm

      Thanks, David!

      Reply
  12. Zachary R Lux says

    August 17, 2019 at 6:37 pm

    I made this rice to go along with an Orange Chicken recipie I was trying out. I gave it five stars because I think the recipie deserves 5. My rice was a 4.5 or even a 4.75 because I don’t think my water measurements were as accurate as they could have been. I always struggle with jasmine rice so I was really looking forward to this method. The times were good and my rice was a little sticky yet not mushy. It was just a tiny little bit hard for me (and I mean a tiny bit). I know that of I would have followed the recipie to the T my rice would have been perfect. I will be doing the stove top method again and probably trying the other two methods.

    Reply
    • Lisa Lin says

      August 18, 2019 at 8:30 am

      Zachary, thank you so much for trying out the recipe! Glad it worked out for you.

      Reply
  13. Myra C Symons says

    August 28, 2019 at 8:29 pm

    I used the stove top method and the rice is perfect. I was giving up on Jasmine rice as I could not make it properly. Now I am fixed.

    Reply
  14. JJ says

    September 6, 2019 at 2:49 am

    When you do the boiling and simmering part, do you do it with lid on or off?

    Thanks 🙂

    Reply
    • Lisa Lin says

      September 6, 2019 at 7:18 am

      I usually boil with lid on but keep a very watchful eye over the rice so the water doesn’t boil over. Then, I transfer the rice to a small burner and steam it on very low with the lid on.

      Reply
  15. Jennifer says

    October 1, 2019 at 9:28 pm

    Hi Lisa,
    I just used this recipe to make jasmine rice for the very first time. I followed the recipe on the stovetop and it came out perfect. I added some butter to the boiling water and than at the end when I fluffed with a fork. This will be go to directions for the perfect jasmine rice- thanks for posting!

    Reply
    • Lisa Lin says

      October 1, 2019 at 10:25 pm

      Jennifer, thank you so much for leaving a comment! I’m so glad it worked out for you, and yes, feel free to add whatever flavorings you like!

      Reply
  16. Kelly Tucker says

    October 8, 2019 at 11:57 am

    This stovetop recipe worked great for me – now I” wondering if you know how many cups of dried rice you can do in a standard 5-6 quart crockpot? I’m making a meal for a large group and will need a couple of crockpots of rice – but I don’t want to risk having super sticky/mushy rice because I tried to fill it too full! Have you made more than a cup at a time in a crockpot? Thanks!!

    Reply
    • Lisa Lin says

      October 9, 2019 at 10:33 am

      Hi Kelly, when I double these rice recipes, I tend to reduce the water by a little. So, if I were to cook 2 cups in a crockpot, I’d probably only do 2 cups + 2 or 3 tablespoons water (3 tablespoons less), and I’d scale it up that way. In other words, reduce a little bit of water. I hope this helps!

      Reply
  17. Gisele says

    November 4, 2019 at 6:01 pm

    I followed the instructions for stove cooking, and my jasmine rice came out perfect! Thank you!

    Reply
    • Lisa Lin says

      November 5, 2019 at 3:33 pm

      That’s great! Thanks for trying the recipe, Gisele!

      Reply
  18. D. Smith says

    November 19, 2019 at 3:39 am

    Great site and great recipes! I was actually surprised to see your ratio for the instant pot is exactly the same ratio I use in mine! I like the ideas and twists you have in your other recipes. Thanks for sharing!

    Reply
    • Lisa Lin says

      November 19, 2019 at 8:53 pm

      Thank you for visiting my page!

      Reply
  19. Madison Scroggins says

    November 21, 2019 at 12:44 pm

    A few questions:
    1. When you measure the rice and water, what kind of measuring cups do you use for each? I have the clear Pyrex liquid measuring cups and just regular cups… Was wondering if I should measure both the rice and the water in the clear pyrex, or measure both in the regular cups…. or measure the rice in the cups and the water in the clear Pyrex?
    2. Once the water is boiling, I’ve read about people putting a dry/clean kitchen towel between the pot and the lid to rest/simmer on low heat. Do you suggest doing this?
    3. What brand of Jasmine rice do you like the best?
    4. I have read that a heavy, cast iron French oven is the best pan to use for cooking rice on the stovetop- do you think this would be better than a stainless steel pan?
    5. I use Mahatma Jasmine rice, and on the back of the package it says to boil the water, and THEN add the rice and cover for 15 minutes. I have done this method quite a few times, and to no avail. two nights ago my rice was mushy, last night it was crunchy, but I didn’t do anything differently. Why does this method not work?

    Reply
  20. Yasmin says

    December 28, 2019 at 6:05 pm

    Used your stove-top method and Jasmine rice finally comes out perfect every time, thank you!

    Reply
  21. Natalie says

    January 28, 2020 at 12:16 pm

    Is there a difference in using jasmine rice that says it’s long grain vs. those that aren’t?

    Thanks, I’m looking foward to trying this!

    Reply
    • Lisa Lin says

      February 2, 2020 at 2:25 pm

      Hi, Natalie. If it says that the rice is “jasmine rice,” you should be good to go. To my knowledge, jasmine rice is a type of long grain rice. I don’t think you’ll find a short grain jasmine rice.

      Reply
  22. Julia McPherson says

    February 11, 2020 at 5:20 pm

    Turned out perfect on the stove… Thanx

    Reply
    • Lisa Lin says

      February 26, 2020 at 8:56 am

      Thanks, Julia!!

      Reply
  23. Kathy Odle says

    February 27, 2020 at 8:23 am

    This is great. Thanks. Question: If using a should I use the slow cooker, or instapot recipe?

    Reply
  24. Paige says

    March 20, 2020 at 12:33 pm

    I’ve been following the stovetop directions for jasmine rice — would this work for brown jasmine rice as well?

    Reply
  25. Melissa Engel says

    March 23, 2020 at 6:02 pm

    Maybe this is a dumb question but for a rice cooker do you use the slow cooker ratio or the instant pot?

    Reply
    • Lisa Lin says

      March 26, 2020 at 2:58 pm

      I would use the Instant Pot ratio! Does your rice cooker have lines on the side of the bowl? If so, that’s a good guide to how much water you need. You also need to measure the rice with the plastic cup that came with the rice cooker.

      Reply
  26. Marianna says

    March 23, 2020 at 9:34 pm

    Yessss! Thank you for this! Our rice cooker broke literally the first day we found out we’d be stuck at home indefinitely and I’ve never been without one until now. Looked up other recipes for how to cook rice on the stovetop and it kept coming out so awfully wet and mushy and I was like, “Am I an idiot? I cook ALL the time—why/how am I messing this up?” Your recipe, however, made absolutely perfect Jasmine rice! Finally!

    Reply
  27. Denise says

    April 1, 2020 at 10:19 am

    Thank you thank you very much. Finally my Jasmine Rice came out just as you said perfect. Thank you.

    One question if I need to cook two cups of jasmine rice do I double the amount of water? Looking forward to using this rice in other recipes.

    Reply
  28. Denise says

    April 1, 2020 at 10:21 am

    Forgot to rate the recipe

    Reply
    • Lisa Lin says

      April 2, 2020 at 11:46 am

      Thank you, Denise! If you are cooking 2 cups of rice, I recommend reducing the water slightly to 2 1/2 cups water total.

      Reply
  29. Rose says

    April 1, 2020 at 2:18 pm

    Just typed: “Jasmine rice I make is always too soft even with less water, help?”
    That is how I found your recipe and I am so glad.

    I just finished making the stovetop rice recipe and it turned out perfect. Perfect for my fried rice tonight.
    I can see each individual rice grain and it is still soft but not mushy. From now on, this is how I will continue to make Jasmine rice.
    .
    Thank you for sharing.

    Reply
    • Lisa Lin says

      April 1, 2020 at 8:57 pm

      Rose, I’m so glad you found the recipe helpful! Thank you for trying the method!

      Reply
  30. Susan says

    July 16, 2020 at 4:36 pm

    My little rice cooker died today, right before dinner. Thankfully I found your blog which greatly helped me to make stovetop rice. I’ve tried making it on the stove before and it always burned. I like that the skillet makes for a quicker finish and this time, no stuck on or burnt rice at the bottom. Thank you!!

    Reply
  31. Suzan says

    September 10, 2020 at 5:49 am

    This recipe has really helped me to perfect my jasmine rice. Thanks so much!! Quick question, if I’m making 1.5 cups of jasmine rice, how much water should I add for the stovetop?

    Thanks so much again!

    Reply
  32. Samantha says

    October 5, 2020 at 12:13 am

    plz can u say 3 cups of rice u added is how much in Kgs????

    Reply
  33. Joe says

    October 20, 2020 at 3:01 pm

    Hi Lisa, I had some anonymous bulk rice from the co-op that was *probably* jasmine rice but I couldn’t recall the water to rice proportions. Your blog came up first in a search and your advice saved dinner! It turned out perfect! Much gratitude to you.

    Reply
    • Lisa Lin says

      October 20, 2020 at 9:13 pm

      So glad it works, Joe!

      Reply
  34. Catherine I Holden says

    November 18, 2020 at 8:54 am

    Your instructions have been my ‘go to’ method for making jasmine rice in my instantpot!
    Thank you for sharing!

    Reply
  35. Erica says

    January 5, 2021 at 6:18 pm

    Can I double the recipe for the instant pot? Do I need to change the time at all? This was perfect but I would like to make more rice.
    Thank you!!

    Reply
    • Lisa Lin says

      January 6, 2021 at 8:57 am

      Hi, Erica! The cooking time should be the same. Sometimes, when I double rice recipes, I find the rice might end up being a bit too moist. Double this recipe and see what the texture of the rice is like, then maybe reduce the amount of water by 1 or 2 tablespoons next time.

      Reply

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