Steamed Jasmine Rice

Fluffy, fragrant stovetop jasmine rice that is ideal for soaking up sauces from stir-fries, glazed meats, and curries.

Prep: 5 minutes | Cook: 15 minutes | Total: 30 minutes | Yield: 4-6 servings

Ingredients

• 2 cups jasmine rice
• 2½ cups water
• ½ tsp kosher salt
• 1 tbsp butter, optional
• 2 green onions, thinly sliced, optional

Instructions

1. Rinse the rice — Place the rice in a fine-mesh strainer and rinse under cool water until the water runs mostly clear. Drain well.
2. Bring to a boil — Add the rice, water, and salt to a medium saucepan. Bring to a boil over medium-high heat.
3. Cover and cook (12–15 min) — Stir once, reduce the heat to low, and cover tightly. Cook without lifting the lid until the water is absorbed.
4. Rest (10 min) — Remove the covered saucepan from the heat and let it stand for 10 minutes.
5. Fluff and finish — Fluff gently with a fork. Fold in the butter and sliced green onions, if using, and serve.

Chef's Tips

• Keep the lid closed while cooking and resting; trapped steam finishes the rice evenly.
• If your rice package specifies a different water ratio, follow the package because brands can vary.
• Refrigerate leftovers promptly in a shallow container for up to 4 days. Reheat to 165°F with a splash of water.

Goes Well With

• Maple Soy Air Fryer Chicken Thighs
• Stir-fries, teriyaki dishes, curries, and saucy braises

Dietary Notes

Omit optional butter for a vegan, dairy-free version; butter adds milk. Check ingredient labels and cross-contact information for allergies.

Safe Handling

Refrigerate promptly in shallow containers at 40°F or below, within 2 hours of preparation (1 hour above 90°F). Use within 4 days. Reheat leftovers to 165°F; bring soups and sauces to a rolling boil when reheating. Thaw frozen portions in the refrigerator, not on the counter.

USDA leftover handling guidance.