Cooking jasmine rice is extremely simple.

The ratio of rice to water is different for all types of rice. 1 measure rice to 1.5 of water works well with most jasmine rice, but it’s best to check on the packaging to see if the ratio is different. If you’ve bought the rice from a shop in the west, you won’t need to wash it first. If you do, you will lose a lot of the fragrance. Resting it at the end is important because it allows any rice that’s stuck on the bottom to relax and lift away from the pan. Fluffing it with a chop stick helps prevent the grains sticking to together, giving the rice a light, homogenous consistency. Covered, in the pot, it will retain it’s heat for at least 20 mins.

Keep any left over rice in the fridge – it can be reheated in the microwave, or is perfect for making fried rice. If you try and make fried rice with fresh rice, you’ll end up with a soggy mess.

Also, please don’t drop any rice on the floor – according to Thai folk-law, each grain dropped will end up as a pock-mark on your partner’s face!



1. Take a medium sized saucepan and add 1 cup of rice and 1.5 cups of water

2. Heat it on high until it starts boiling, and let it boil for about 2 mins

3. Turn the heat down to the lowest setting, put a lid on the saucepan, and cook it for 12 mins

4. Take it off the heat. Cock to lid open just a fraction and leave it undisturbed for at least 3 mins

5. Fluff up the rice with a chop stick.

6. Serve

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