How to Cook Jasmine Rice in 5 Steps + 7 Tips
Diana Barkley
(Senior Editor)
Did you ever notice how the cuisine in Southeast Asia has a unique, irresistible aroma? Sure, some of that aroma comes from the lemongrass, the butter, and the galangal. But jasmine rice is doing a lot of heavy lifting as well. Read on to learn how to cook jasmine rice in five easy steps.
Jasmine rice is fluffy, soft, incredibly fragrant, and only slightly sticky. That’s as long as it’s cooked properly, of course. How can you keep the grains from getting gummy? In this guide, we’ll show you how to cook jasmine rice and incorporate it into your recipes.
Interesting Facts About Jasmine Rice
Interesting Facts About Jasmine Rice
This type of rice didn’t get its name from its sweet fragrance. The name actually refers to the color since the refined grains are as white as jasmine flowers. Let’s check out more fun facts about the rice’s history and nutritional profile.
Origin of Jasmine Rice
Origin of Jasmine Rice
Lots of cuisines use jasmine rice. However, its origins can be traced back to Southeast Asia in general and Thailand in particular.
Around 1940, a farmer in the Phanat Nikhom District discovered a long-grain rice variety that smelled like pandan. He called it “Khao Hom Mali.”
Soon, farmers in nearby villages took a liking to it. The variety then became popular in Isaan (Northeast Thailand).
By 1959, the Rice Species Consideration Committee had approved the Oryza sativa grain cultivar under the name “Khao Dawk Mali 105.”
That said, most people use shortened names like “Hom Mali.” Thais also consider the cultivar one of the nation’s greatest prides since Thailand exports a lot of it to the world. Think around a million tons annually.
Thai fragrant rice actually has quite a reputation worldwide. Hom Mali 105 was awarded the “World’s Best Rice” title in 2020 and 2021. Cambodia’s Phka Rumduol is still a strong competitor, though.
Nutritional Facts and Calories of Jasmine Rice
Nutritional Facts and Calories of Jasmine Rice
Jasmine rice and traditional long-grain white rice are more or less nutritionally equivalent. Both are processed/refined, after all. Their husk, bran, and germ are removed.
However, jasmine rice also comes in a healthier, whole-grain variety known as brown jasmine. This variety is only missing the husk (but not the bran or the germ). As a result, it retains more nutrients and fibers.
Brown jasmine isn’t the only whole-grain jasmine variety, either. There are red, purple, and even black (sometimes called “forbidden” rice) options. All of which can be healthier than processed white rice.
Potential Risks of Jasmine Rice
Potential Risks of Jasmine Rice
Whole-grain varieties are nutrient-rich and can boost digestive health. However, all types of jasmine rice are still not without their risks. Here are three potential issues to watch out for:
- High-Carb Content: Rice, in general, is a high-carb food. If you eat too much of any variety, you could increase your risk of obesity.
- Relatively High Glycemic Index: Jasmine rice could cause blood sugar spikes.
- Arsenic Contamination: There could be arsenic in rice products, and the exposure risk with brown varieties is often higher. We’ll share tips for reducing the risk later in this article.
How Long Does It Take to Cook Jasmine Rice?
How Long Does It Take to Cook Jasmine Rice?
The cooking time depends on the method and the rice variety. For instance, brown jasmine (with the bran) tends to take longer to cook. White jasmine, on the other hand, takes 10 to 15 minutes of active cooking and about 10 minutes of heat-free standing time.
Before you cook the rice, you’ll need to measure, rinse, drain, etc. The prep time alone could take 15 to 25 minutes.
All in all, you can expect the rice to be done in around 50 minutes if you go for regular stovetop cooking.
How to Cook Jasmine Rice on Stove: Step-by-Step Guide
How to Cook Jasmine Rice on Stove: Step-by-Step Guide
The stovetop cooking method might not be the fastest, but it can be convenient. That’s particularly true if you plan on cooking a small batch. Here’s how to make fluffy stovetop jasmine rice.
Measure, Rinse, and Drain Your Hom Mali
Measure, Rinse, and Drain Your Hom Mali
Some people don’t rinse their jasmine rice at all. Perhaps they think it’s too much effort.
However, we highly recommend that you wash the rice. The rinsing will remove excess starch, which would have otherwise resulted in gummy rice.
Start by measuring out the needed amount. Remember that a cup of dry jasmine rice makes about two side-dish servings.
Regardless, you should put whatever amount you’ll use in a fine mesh strainer.
Next, grab a deep bowl and put the strainer in it. Add enough cold water to cover at least an inch above the surface of the rice. To make sure all grains are rinsed, swirl the rice around with your hands a few times. Then, lift the strainer and dump out the “cloudy” water.
You’ll want to repeat the whole process two or three times. Ideally, the water will be mostly clear by the end of the last rinse. Once you’re done, you can let the rice drain for 10 minutes or so.
Get a Simmer Going
Get a Simmer Going
Figuring out how much water to use per cup of rice is tricky. Some people use as little as 1.25 cups of water per cup of jasmine rice.
Others don’t like measurements and just put the rice in a medium saucepan, then add enough water to cover it by 0.5 inches. Us? We prefer a 1.5:1 ratio.
So, get a non-stick saucepan and fill it with 1.5 cups of water for each cup of rice. Add your washed and drained rice to the water with a pinch of table salt.
Give the mixture a quick stir and bring the water to a boil over high heat. Your goal here is to create a rapid simmer.
Cover and Cook Until the Water Is Absorbed
Once you see bubbles and ripples on the surface, turn down the heat and cover the saucepan. Just like with any rice type, the grains are done cooking when they absorb the water. With Hom Mali, this usually takes 10 to 15 minutes.
Let the Rice Stand for a Bit
Don’t serve the rice right away. Instead, turn off the heat and let it sit (covered) for 10 minutes until it finishes cooking. Otherwise, you might end up with grains that are slightly hard in the middle.
Fluff and Check the Doneness
After the 10 minutes are up, fluff the rice with a fork or a rice paddle. While you’re at it, make sure to look at the bottom of the pan. Is there any water left? If so, the rice is likely undercooked. If the bottom is dry, then the rice is ready to go.
How to Cook Jasmine Rice in an Instant Pot
How to Cook Jasmine Rice in an Instant Pot
Because an Instant Pot relies on pressure, less water is lost to evaporation, and you could get away with a 1:1 ratio. It’s also pretty fast.
However, you still need to factor in the time needed to build and release pressure. Here’s what the cooking process should look like:
- Measure out two cups of jasmine rice.
- Rinse and drain the rice (just like you would for the stovetop method).
- Add the rice, salt, and two cups of cool water to the Instant Pot.
- Secure the lid.
- Select the “Pressure Cook” or the “Rice” program and set the timer to 3–5 minutes.
- Allow for 10 minutes of steam release before opening the valve.
- Fluff the rice and serve.
- Alternatively, you could use the “Sauté” mode to heat the water. Then, you would use the “Keep
- Warm” mode for 9 minutes. This method needs slightly more water, though.
How to Cook Jasmine Rice in a Rice Cooker
How to Cook Jasmine Rice in a Rice Cooker
Since not all rice cookers are the same, the safest approach here is to check the user manual.
Odds are, the manufacturer provided separate instructions for white and brown rice. Some even mention pudding recipes. Generally speaking, the basic recipe will cover the following steps:
- Measure, rinse, and drain the rice as usual.
- Add salt and the recommended amount of water (or chicken broth). Usually, 1.5 or 1.25 cups of water per rice cup, but even a 1:1 ratio could work for some rice cookers.
- Set the cooker to the white rice program. This could take around 25 minutes.
- Let the rice sit in the cooker for 10–20 minutes after it’s done cooking.
- Fluff and serve.
Tips for Cooking and Serving
Tips for Cooking and Serving
Cooking Hom Mali isn’t particularly hard. As long as you’ve made white rice before, you should be able to get the hang of it. That said, it doesn’t hurt to check out some pro tips and tricks before you try the recipe yourself.
Don’t Substitute Jasmine Rice for Basmati Blindly
Don’t Substitute Jasmine Rice for Basmati Blindly
Now that you know how to cook Hom Mali, you could be tempted to use it in any recipe that calls for basmati rice. After all, they’re both long-grain and white varieties.
So, you should be able to use them interchangeably, right?
Well, that’s not always the case. Jasmine rice lacks basmati’s firm (and sometimes chewy) texture. Its flavor is also not as pronounced. Yet, jasmine rice is more aromatic and fine-grained.
The difference in texture is present even at the molecular level. Basmati mainly contains amylose-type starch, which is long and straight. Meanwhile, jasmine varieties tend to have some branched amylopectin that ends up sticky when cooked.
Every now and then, you might be able to get away with replacing basmati with jasmine rice. However, things could go south quickly in recipes where the texture and aroma matter. You’d better go with what the recipe calls for originally.
Tweak the Cooking Process to Suit Your Recipe
Tweak the Cooking Process to Suit Your Recipe
You’ll often need to alter the cooking method and process depending on what you plan on doing with the fragrant rice. Suppose you’re preparing a fried rice meal.
In that case, using freshly cooked Hom Mali is a no-no. It’ll get soggy and mushy.
Instead, you want to cook the rice a day in advance and let it chill in the fridge overnight. Don’t worry; you won’t have to eat it cold.
You’ll toss the cooked rice in the pan with your sauces and veggies. As the veggies cook, the rice should heat up nicely.
Similarly, slightly dry rice is great for soup-based recipes. But cooking in advance isn’t ideal here. It’s best to use a bit less water while you’re preparing the Hom Mali. This way, it’ll be freshly cooked but not soggy once you add it to the soup.
Use a Saucepan With a Glass Lid
Estimating the cooking time can be tricky. However, a simple glass-lidded saucepan can take the guesswork out of the equation. Without lifting the lid, you’ll tilt the pan slightly to see if there is any water wobbling inside.
Don’t Be Scared to Test Different Water-to-Rice Ratios
Don’t Be Scared to Test Different Water-to-Rice Ratios
The glass lid won’t offer much help when it comes to the ratio of water to rice, though. As we said earlier, 1.5:1 usually works well, but it’s not set in stone. Some folks like their Hom Mali really soft, while others prefer it a bit “al-dente.”
You can start with the 1.5:1 ratio (or whatever is recommended on the rice package) and see if you like the texture.
If not, adjust your next batches. Just add (or remove) a few tablespoons of water until you find a precise water-rice ratio that works for you.
You Can Swap the Water for Chicken Broth
Jasmine rice’s soft texture and floral aroma add interest and balance to a lot of meals. But maybe you’re bored of eating it plain. So, why not cook it in pre-boiled chicken broth rather than salted water? Since Hom Mali is a long-grain white rice variety, it’ll absorb the broth flavors well.
Take Some Extra Steps to Reduce Arsenic Exposure Risk
Take Some Extra Steps to Reduce Arsenic Exposure Risk
Don’t skip the rinsing step if you’re particularly worried about arsenic contamination in your jasmine rice.
In fact, you’ll want to tweak the rinsing and boiling steps to wash some of the arsenic away. Here are tips recommended by the Health & Discovery program at Ohio State University:
- Rinse raw rice to remove about 10% of the arsenic content.
- Increase the rice-water ratio significantly (six cups water for every cup of rice) to remove 40–60% of the arsenic.
- Get rid of the remaining water and go for a second rinse.
Drain Your Washed Rice Well
It doesn’t matter if you go for a long rinse or a regular one. It also doesn’t matter if you cook the rice in water or chicken broth. You still need to drain the rice well before cooking it. Any water left will throw off your water-to-rice ratio.
Tasty Recipe Ideas for Jasmine Rice
Tasty Recipe Ideas for Jasmine Rice
Sweet or savory, make-ahead or freshly cooked, main course or side dish—jasmine rice works for a wide range of recipes. Curries, stir-fries, and pudding are the most common options. Yet, nothing is stopping you from including the aromatic rice in your salads and breakfast bowls. Here’s how.
Make-Ahead Breakfast Bowl
Make-Ahead Breakfast Bowl
You could turn leftover Thai fragrant rice into a healthy and satisfying breakfast bowl. Just toss the rice, some dried fruit, and a handful of nuts into a deep bowl.
In a separate container, mix a bit of Greek yogurt or condensed milk with maple syrup.
All that’s left is to pour the “wet” ingredients over the “dry” ingredients in the bowl and stir. To give the breakfast a spice kick, sprinkle some ground cloves, cinnamon, and cardamom. A bit of brown sugar won’t hurt, either.
Stir Fry
Stir Fry
Jasmine rice is a perfect base for stir-fry recipes. For a simple dinner, just stir-fry some bok choy with butter in a wok. Then, add chicken stock. Once the stock boils, add rice. Let it all simmer for 10 to 20 minutes before serving.
You can customize your own stir-fry recipe, too. Scallions, broccoli, garlic, fresh ginger (grated), soy sauce, and sesame oil are all good ingredients to mix and match.
As for the protein component, both ground beef and turkey strips work well with the texture of jasmine rice.
Massaman Curry
Since jasmine rice is a staple of Thai cuisine, we had to mention the slow-braised massaman curry. You could make it with short ribs or drumsticks. Either way, you’ll end up with tender, fall-apart meat served over steamed jasmine rice garnished with peanuts.
Seafood Salad
Seafood Salad
Beef, chicken, and turkey aren’t the only protein options that work with Thai fragrant rice. Seafood is also a great pick, and it doesn’t have to be part of a complicated recipe.
A simple salad made with shrimp, fluffy rice, and herbs makes a satisfying dinner.
To tie everything together, consider drizzling lime juice and sesame ginger dressing over the salad.
Ginger is generally a great match for the rice’s taste and aroma. Plus, it’ll give the salad some extra heat.
Pudding
Pudding
The starch in jasmine rice makes the most creamy rice pudding you’ll ever taste. There are several ways to go here, flavorwise. The classic route is a blend of vanilla (bean paste or extract), cinnamon, and raisins.
Usually, whole milk and butter are enough for the pudding base. But if you want an even richer dessert, you could mix in a bit of heavy cream.
Of course, you can also go with coconut milk for a dairy-free variation.
Tips on Buying and Storing Jasmine Rice
Tips on Buying and Storing Jasmine Rice
Are you eager to start incorporating the aroma and nutty flavors of Thai fragrant rice into your meals? Don’t rush in. Here are five tips to keep in mind when you’re buying your first bag of Hom Mali.
Pick the Right Variety for Your Recipe
Pick the Right Variety for Your Recipe
If you’re pairing the rice with rich, earthy ingredients (like toasted mushrooms), black or brown jasmine rice would be the obvious choice. They’re “full-bodied” and won’t be overshadowed easily.
Plus, they’re good for those looking for healthier, whole-grain alternatives. Otherwise, you can just grab white jasmine rice.
Know Where to Look
White fragrant rice can be found in large supermarkets in the pantry/grain section. It’s the brown and black varieties that are harder to find. Check out online specialty vendors if you can’t get them from your local supermarkets.
Figure Out the Right Amount to Buy
Figure Out the Right Amount to Buy
Some vendors sell bulk amounts of rice at a lower cost by weight. This could be quite tempting, but it’s also risky.
Sure, an unopened package of white rice can technically last a couple of years in your pantry.
However, Hom Mali smells best when it’s fresh. So, unless you plan on eating jasmine rice every other day for months on end, it’s better to pick a smaller package.
Look for a recently harvested batch, too.
Store Your Rice Properly to Preserve the Aroma
Once the package is opened, it’s exposed to air, causing a drop in quality. Plus, it could be contaminated with pesky rice weevils. To avoid this, make sure to store any uncooked Hom Mali in an airtight container.
It’s Okay to Freeze Cooked Jasmine Rice
It’s Okay to Freeze Cooked Jasmine Rice
Did you cook more jasmine rice than you need? Don’t worry; you can pop the leftovers into the freezer and save them for another day. Obviously, the texture will be compromised, but it beats throwing perfectly good rice away.
If you don’t want to waste valuable real estate in your freezer, lay the rice in a sealable plastic bag. Then, flatten the bag a bit to fit in a tiny space.
Don’t forget to put a label with the storage date, keeping in mind that cooked rice generally lasts up to eight months in the freezer.
(30 votes, average: 4.80 out of 5)You need to be a registered member to rate this.
Loading...
