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Perfectly fluffy, fragrant jasmine rice with a delicate aroma. This simple, foolproof stovetop method yields separate, tender grains every time, making it the ideal side for Thai curries, stir-fries, or grilled meats.
Rinse the Rice
Combine and Bring to a Boil
Simmer Gently
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This recipe goes great with these complete meals
Perfectly fluffy, fragrant jasmine rice with a delicate aroma. This simple, foolproof stovetop method yields separate, tender grains every time, making it the ideal side for Thai curries, stir-fries, or grilled meats.
This thai recipe takes 30 minutes to prepare and yields 4 servings. At 117 calories per serving with 2.42g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Rest and Steam
Fluff and Serve
Use brown jasmine rice for more fiber. Adjust the water-to-rice ratio to 1:2 and increase the simmer time to 35-40 minutes.
Use a rice cooker for a completely hands-off method. Follow the manufacturer's instructions for the correct water-to-rice ratio.
Stir in a tablespoon of butter and some finely chopped parsley after fluffing the rice for a simple, appealing flavor.
As a carbohydrate-rich food, jasmine rice is an excellent source of energy to fuel your body and brain.
Jasmine rice is naturally gluten-free, making it a safe and suitable grain for individuals with celiac disease or gluten sensitivity.
The lower fiber content in white rice makes it easier to digest, which can be beneficial for those with sensitive digestive systems.
Jasmine rice is a good source of carbohydrates for energy and is naturally low in fat. As a refined grain, it has less fiber than brown rice, but it can easily be part of a healthy, balanced meal, especially when paired with vegetables and lean proteins.
One cup of cooked jasmine rice contains approximately 205 calories, primarily from carbohydrates.
The ideal ratio for stovetop jasmine rice is 1.5 cups of water for every 1 cup of dry rice. This ensures the grains cook perfectly and become fluffy without being mushy.
Yes, absolutely. Rinsing the rice removes excess surface starch, which is key to preventing the rice from becoming gummy and sticky. Rinse until the water runs mostly clear.
