Khao Plow (Thai Jasmine Rice)

READY IN: 39mins
Recipe by Juenessa

In Thailand, jasmine rice is nearly always cooked with just enough water to first boil and then steam the rice, and without salt or oil. Jasmine rice from Thailand is preferable, but you can substitute long-grain aromatic rice grown in the U.S.. As the rice cooks, it fills the house with its scent and the promise of good food to come. Those who have a rice cooker should measure the rice, wash it well, and cook it according to the manufacturer's instructions. If there are no water-to-rice proportions marked on your rice cooker, use the measurements set out in the recipe.

Top Review by Lets Cook Lisa

I made this rice to have along with my Thai dinner. The rice cooked perfectly and it doesn't get much easier than this!

Ingredients Nutrition

  • 3 cups thai long-grain jasmine rice (about 1 1/2 pounds)
  • water


  1. In a 2 1/2- to 3-quart heavy saucepan with a tight-fitting lid cover rice with cold water by 2 inches.
  2. Swirl rice around in water several times with your hand and drain.
  3. Repeat procedure 2 more times, or until water runs clear, and drain rice well in a sieve.
  4. Return rice to pan and add enough water (about 3 3/4 cups) to cover rice by about 3/4 inch.
  5. Measure by placing the tip of an index finger in the surface of the rice and ensuring that water surface is at the first joint.
  6. Bring water to a boil, uncovered, and boil rice 15 seconds.
  7. Cook rice, covered, over very low heat without lifting lid, 15 to 29 minutes, or until water is absorbed and rice is tender.
  8. Remove pan from heat and let stand, covered, 5 minutes.
  9. Turn rice gently with a flat wooden spatula and keep warm, covered.
  10. Rice is best served within 1 hour of cooking.

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