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.
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.
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.
How to Cook Jasmine Rice 3 Ways: Stove Top, Slow Cooker & Instant Pot
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.
- Yield: Makes about 3 to 4 cups cooked rice on the stovetop and slow cooker methods; Makes about 5 to 6 cups in the Instant Pot method 1x
Ingredients
Stovetop Method
- 1 cup jasmine rice
- 1 1/3 cups water
Slow Cooker Method
- 1 cup jasmine rice
- 1 cup + 3 tablespoons water
Instant Pot Method
- 1 1/2 cups jasmine rice
- 1 3/4 cups water
Instructions
- Rinse the rice in water and drain. Repeat this process 1 to 2 more times, until the water runs clearer.
STOVETOP METHOD
- 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.
- 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.
- 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
- 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.
- 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. 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
- 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.
- Fill the pot with enough water to reach the “2” marker on the side of the bowl (about 1 3/4 cups water). 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.
- Once the rice has finished cooking, let it rest for 10 to 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.
TJ. Jannazzo says
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.
Lisa Lin says
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!
Lisa Lin says
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.
TJ. Jannazzo says
Hi, thank you for the research sorry one last question. Do you release the pressure or does rest mean natural release? Thank you again…
Lisa Lin says
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.
CD says
I followed this recipe to cook rice for dinner tonight and it came out great. Thanks!
★★★★★
Laura says
I love Jasmine rice, and appreciate the different tips! Your recipe worked well for me, and I plan to use it again soon!
★★★★★
Lisa Lin says
Thank you, Laura!!
Kristie says
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!
★★★★★
Lisa Lin says
Thanks, Kristie! I’m so glad you gave this recipe a chance!!
Shkodran Mustafi says
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 🙂
★★★★★
Lisa Lin says
Thanks for trying out the recipe, Shkodran!
Kris says
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,
★★★★★
Lisa Lin says
Thank you, Kris!!
Sowji says
Cooked jasmine rice on stove top following your recipe, it came out perfect!! Thanks for the recipe ????
Lisa Lin says
Sowji, thank you so much for using my recipe!! I’m so glad it worked for you!
Regina says
Why is my rice always under cooked even though I go by the stove top recipe
Lisa Lin says
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.
Kat Barnes says
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 🙂
★★★★★
Lisa Lin says
Thank you so much, Kat! I’m so glad this worked out for you!
Sandra Henry says
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!
★★★★★
Lisa Lin says
Sandra, thank you so much for trusting this recipe!! I’m so glad it worked out for you!
Barbara says
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?
Lisa Lin says
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!
Barbara says
Thank you!:)
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David says
great finally good rice recipe
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Lisa Lin says
Thanks, David!
Zachary R Lux says
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.
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Lisa Lin says
Zachary, thank you so much for trying out the recipe! Glad it worked out for you.
Myra C Symons says
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.
JJ says
When you do the boiling and simmering part, do you do it with lid on or off?
Thanks 🙂
Lisa Lin says
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.
Jennifer says
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!
★★★★★
Lisa Lin says
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!
Kelly Tucker says
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!!
Lisa Lin says
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!
Gisele says
I followed the instructions for stove cooking, and my jasmine rice came out perfect! Thank you!
★★★★★
Lisa Lin says
That’s great! Thanks for trying the recipe, Gisele!
D. Smith says
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!
★★★★★
Lisa Lin says
Thank you for visiting my page!
Madison Scroggins says
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?
Yasmin says
Used your stove-top method and Jasmine rice finally comes out perfect every time, thank you!
★★★★★
Natalie says
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!
Lisa Lin says
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.
Julia McPherson says
Turned out perfect on the stove… Thanx
★★★★★
Lisa Lin says
Thanks, Julia!!
Kathy Odle says
This is great. Thanks. Question: If using a should I use the slow cooker, or instapot recipe?
Paige says
I’ve been following the stovetop directions for jasmine rice — would this work for brown jasmine rice as well?
Melissa Engel says
Maybe this is a dumb question but for a rice cooker do you use the slow cooker ratio or the instant pot?
Lisa Lin says
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.
Marianna says
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!
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