Jasmine Rice

"Soft, light, sweet and floral. Goes well with Asian dishes."
 
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photo by Neima E. photo by Neima E.
photo by Neima E.
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by gailanng photo by gailanng
photo by Sweetiebarbara photo by Sweetiebarbara
Ready In:
20mins
Ingredients:
4
Yields:
3 cups rice
Serves:
4
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ingredients

  • 1 cup jasmine rice
  • 1 12 cups water (or Jasmine tea)
  • 1 teaspoon salt
  • 2 teaspoons butter
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directions

  • Bring water, salt, and butter to a boil.
  • Stir in rice with a fork.
  • Bring back to a boil, then cut heat to simmer.
  • Cover (do not take off lid to check on rice, or stir, you may get gummy rice, if you do!) and cook for 15 minutes.

Questions & Replies

  1. I see raisins and halved almonds in the picture not in the recipe. Do we add these when we serve?
     
  2. The picture has nuts in the rice and the rice looks yellow as if it has tumeric or another spice mixed in. I don't see these ingredients that match the photo.??
     
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Reviews

  1. Thanks for posting this recipe. I buy my Jasmine rice in bulk and keep it in a different container so I don't have the cooking instruction. The only thing I change when making this is to use coconut oil in place of the butter; it is a healthy fat and gives a delightful flavor that compliments most dishes.
     
  2. Comes out perfect! It is now my favorite way to make rice!
     
  3. Great rice. I've made this twice now. My kids love it! The second time I cut the salt by half and used one tablespoon of butter.
     
  4. I never tried jasmine rice but wanted to, so I came onto Recipezaar hoping to find one, and here it is! Look no further!!! This is the perfect method for making this rice. It turned out nice and fluffy and cooked just right!
     
  5. Surprisingly tasty for such a simple recipe. My rice came out perfectly separated. I may reduce the butter next time if I am having one of those days where I feel like being healthy! The tip not to uncover or stir is priceless as that may be where I have been going wrong all of this time - thanks!
     
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Tweaks

  1. Thanks for posting this recipe. I buy my Jasmine rice in bulk and keep it in a different container so I don't have the cooking instruction. The only thing I change when making this is to use coconut oil in place of the butter; it is a healthy fat and gives a delightful flavor that compliments most dishes.
     

RECIPE SUBMITTED BY

I live in the Shenandoah Valley of Virginia with my husband and our cat, Lizzie Borden. We had a wonderful dog, and now have 3 more cats to keep us company.
 
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