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.
ENJOY JASMINE RICE WITH THESE DISHES
RECIPES USING COOKED JASMINE RICE
How to Cook Jasmine Rice: Stovetop, Instant Pot & Slow Cooker
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
- Rinse the rice in water and drain. Repeat this process 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. To ensure that the rice cooks evenly, I like to give the rice a quick stir after an hour.
- 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.
- 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.
- 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.
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.
Deana Lawson says
I absolutely love this. I have never been able to get rice right. Thank you so much. It came out perfectly
Lisa Lin says
Thanks, Deana!
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!!
Jessica P. says
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. 🙂
Lisa Lin says
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!
mel says
Why 1 1/4 per cup of rice when the stove top instructions say 1 1/3 cup water per cup of rice?
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!
Jj says
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?
Lisa Lin says
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.
Jj says
Ok thank you!
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!:)
David says
great finally good rice recipe
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.
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!
Denise says
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.
Denise says
Forgot to rate the recipe
Lisa Lin says
Thank you, Denise! If you are cooking 2 cups of rice, I recommend reducing the water slightly to 2 1/2 cups water total.
Rose says
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.
Lisa Lin says
Rose, I’m so glad you found the recipe helpful! Thank you for trying the method!
Susan says
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!!
Suzan says
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!
Samantha says
plz can u say 3 cups of rice u added is how much in Kgs????
Joe says
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.
Lisa Lin says
So glad it works, Joe!
Octordle says
Very good and informative article. Please continue to maintain it. I will follow you
Catherine I Holden says
Your instructions have been my ‘go to’ method for making jasmine rice in my instantpot!
Thank you for sharing!
Erica says
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!!
Lisa Lin says
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.
Kari T. says
In the past few months I switched from basmati rice to jasmine and the cooking process was not a smooth one! The bag says 1 cup of rice to 1.5 cups of water and my rice was coming out clumpy! I am so glad I came across your blog! I made rice using your method, last night, and it came out perfectly! Thank you!
ken says
hi i have a question how much water do i need for 500 grams of rice also i have a saucepan but I don’t think 500 grams of rice will fit in it thank you:))
Lisa Lin says
In that case, you definitely shouldn’t use that saucepan to fit all 500g of rice and should cook it in batches. For reference 1/4 cup of dry rice is 45 grams. You might need to do some calculations to figure out the amount of water to use.
LANA says
Ok, I’ve burnt so many pots of rice or had rice with nothing but burnt bottoms and mushy everything else. THIS WAS THE BEST! Thank you so much for this post….BEST JASMINE RICE EVER!!
Lisa Lin says
Thank you, Lana!!
Stormlyn says
Love rice all ways! The instant pot is the greatest invention!
Lisa Lin says
Indeed!
Lenore Alexander says
I tried cooking Jasmine rice for the first time, following your recipe for stovetop cooking.
I am happy I came across your method because I had no clue as to how to begin cooking this type of rice properly.
It came out great. Thanks.
Lenore Alexander says
I really think you deserve 5stars for sharing this helpful tip.
💯👍🏼
Imme Dyson says
Dear Lisa, for the Instant Pot method I suppose you mean the standard measure of water rather than the Instant Pot cup.
Raghib says
I followed this recipe to cook rice for dinner tonight and it came out great. Thanks!
Malabika says
Hi Lisa, I cooked Jasmine rice for the first time with your recipe.
I am lucky that I came across your unique method because I had no idea about how to begin cooking this type of rice! Thanks for sharing.
bestkitchenz says
A very unique recipe for cooking jasmine rice. Thanks a lot for this Lisa. I will definitely try to cook.
Julia says
Finally a rice that works for me. Thank you
Lisa Lin says
Thanks, Julia!
Christine Mafort says
I love rice with almost everything. I received an Instant Pot as a Christmas gift from my fiance’ and my rice was always mush. Thank you for showing me the correct way to make it. Now I’m back to having great tasting rice with my meals.
Lisa Lin says
Thanks, Christine!
Riley says
In order for the rice not to become mushy, we need to fry the rice well.
Alice says
I’m not saying this is the best stovetop recipe for rice, but I am saying this is the only stovetop recipe that doesn’t end with a thick layer of rice burnt to the bottom of my pan. This is the only stovetop recipe I’ll ever use!
Karen says
When you turn the heat off and continue to steam the rice do you also remove the saucepan from that burner to one with no heat or do you just leave it on the same burner that you turned off?
Lisa Lin says
I use the same burner (the one that was heated).
among us says
Beef recipe is very tasty and attractive. I will save the recipe and learn how to make this dish!
Sonia says
Any suggestions and/or recipes to go with this rice?
Lisa Lin says
My Chinese green beans, teriyaki tofu, sweet chili shrimp, are all great.
ann leroux says
I will try this, I’m a good cook and can make difficult things, that being said, my rice is horrible ALWAYS.
One question, what size instant pot are you cooking your rice in?
Please help….lol
Mary Seim says
I need to make jasmine rice for 32 people but do not have any cookers of any kind. I have big pots to cook it in, but the last time I did that, the rice burned on the bottom and was cooked rather unevenly. Can you give any tips for making large quantities of jasmine rice?
Lisa Lin says
For every cup of rice, I’d use 1 1/4 cup of water (i.e., the ratio should be 1:1.25). Hope this helps!
Kalliope says
Hi Lisa,
Do you turn the Instant Pot off (unplug it) or leave it on Keep Warm during the 15 minutes? I’ve had multiple disasters cooking rice in the IP, but hope springs eternal so I’m looking forward to trying this.
Thanks
Lisa Lin says
I leave it on “keep warm” for 15 minutes!
Kalliope says
Thank you!
Liza Jane says
I was never able to get rice to turn out this well before I found your instructions. I’ve been using your stove top version of this recipe for the last few years and it is absolute perfection every single time. PERFECTION. Thank you so much for sharing your wisdom! Note: I only ever use white jasmine rice.
Christine says
Hi
If you are cooking the rice in a slow cooker do you add boiling or cold water?
Lisa Lin says
Cold water!
backrooms says
Thank you for your willingness to share information with us. We will always appreciate all that you have done here because I know you care a lot about us.
Swati says
This is the perfect recipe to cook jasmine rice! It comes out fluffy and tender every time! Thank you for sharing this recipe!
Lisa Lin says
Thank you, Swati!!
Clay says
great fried rice recipe. We really enjoyed this. It is now part of our regular menu. Thanks
Lisa Lin says
Thanks, Clay!
Elise says
Thank you! After years of struggle with Jasmine rice this simple recipe fixed all that. I can’t say thank you enough!!
Lisa Lin says
That is so good to hear, Elise!! I’m glad this post was helpful!
Carole Clark says
The most perfect jasmine rice I’ve ever cooked!
Thank you for your step-by-step instructions.
I cooked it on my stovetop and couldn’t be happier with the results. Devine rice!
kaela morgan says
Awsome! Me and my family couldn’t stop eating it for days. I highly recemend this recipe.
Lisa Lin says
Thank you!
Kayjmac says
Hallelujah!! Finally, I can confidently cook rice. Thank you, thank you, thank you! Your ratios for stove top method are soo spot on. For years I’ve only used a rice cooker, no matter how much or little I made. The final product NEVER turned out right. I used to dread doing it, but now I think my family is getting tired having rice with so many meals, lol.
Seriously though, these methods are exact and I would HIGHLY recommend them. Again, thank you for “fixing” my rice cooking phobia!
Lisa Lin says
Thank you so much for trying this recipe!
Helaine says
If I’m cooking 2 cups of Jasmine rice how much water do I use? My rice never come out right
Jessica P says
Thank you so much for the easy to follow stovetop jasmine rice recipe. I’ve been trying each time I make it to find the best way. This is my go to now.
Lisa Lin says
Thanks, Jessica!
Tom says
Dear Lisa Lin,
I loved the way the rice was not starchy, but was fluffy! Can you share with me the type of broth you typically use? There seems to be several other products on the market, other than bouillon cubes. Thank you for your recipe!
Tom