Jasmine Rice

2017 Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.


Finally remembered to take a photo!

This is pretty straightforward and foolproof. Jasmine rice, if you’ve never eaten it is a sticky, very mild tasting soft rice. It has a very slight chew and very little flavour of it’s own. Rice is generally thought of as flavourless and jasmine is even less flavoured than other rices. When prepared as listed below the rice will be sticky and glutinous, but if you’re in a hurry and can’t wash the rice, or if you’re being lazy like I often am then you can just add the rice along with 250ml of water and cook as normal, the rice will be less sticky, more like long grain, but still very soft. Being able to cook a variety of rices is a great way to introduce variety into your meal plans. I also find that jasmine rice freezes the best out of the rices I’ve eaten. It loses very little after defrosting and reheating.


1/2 Cup of Jasmine Rice
150ml Water


Sweet Jasmine Rice: Stir in 1 Tbsp Honey and 1/2 Tsp Sea Salt just before serving.


1. Put the Rice in a bowl, and in your sink, run cold tap water over it. Once the bowl is full of water, use your fingers to swish the rice around. The water will start getting murky. Now gently pour this water out. Repeat this process till the water is mostly clear.

2. Now put the Rice into the bowl and fill it up one last time and leave for about 30 minutes.

3. Drain out the water. Add the Water and Rice to a flat bottomed pot. Put the pan on high heat. Wait till the water boils and starts bubbling then turn the heat down to medium (3 on hob) cover and let it just sit there for about 12 minutes.

4. After the 12 minutes is up, remove it from the heat. Let it stand for another 10 minutes or so. After 10 minutes, lift the lid and take a fork and fluff the Rice.