How to cook jasmine rice

How to cook jasmine rice

Jasmine rice is slightly shorter in size than the more common basmati rice, with a slightly stickier texture. This makes it perfect for serving with sauce-heavy dishes as they will cling to the grains. It’s also one of the easiest varieties of rice to cook, and is ready in under fifteen minutes.



Bring a large pan of water to a rolling boil
Measure out 60g of rice per person and add to the pan
Turn the heat down, cover and cook for 10 minutes
Drain the rice, place it back in the pan, cover and leave to steam for 3 minutes
Fluff the grains up with a fork and serve


Try adding spices or seasonings into the water while the rice cooks to infuse flavour into the grains.

Serving suggestions

Jasmine rice is used predominantly in Thai and Malaysian cuisine, but it can be used as a more floral substitute in any recipe that calls for basmati rice. Try serving it with Matthew Tomkinson's Massaman duck curry or Alan Murchison's Bream with galangal broth.

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