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Recipe

Gourmet Jasmine Rice: Soft and Chewy

Fluffy, softly chewy jasmine rice with glossy grains, real aroma, and zero mush. This stove-top method uses one small trick to make it taste restaurant-level every time.

Author By Matt Campbell
4.8
A bowl of soft, fluffy jasmine rice with glossy grains on a wooden table, with a rice paddle and a small dish of flaky salt nearby
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Jasmine rice looks simple until it isn’t. One day it’s perfectly steamy and fragrant, the next it’s sticky in the wrong way, wet on the bottom, and crunchy on top. I have cooked a lot of rice, and the pattern is always the same: when you control rinse, ratio, and resting time, jasmine rice turns into that soft-and-chewy, restaurant-style side you keep “accidentally” eating straight from the pot.

This is my go-to method for gourmet jasmine rice. It is not fussy, it does not require special equipment, and it absolutely delivers that dreamy texture: tender grains, a little bounce, and a subtle floral aroma that makes everything else on the plate feel more put together.

Close-up of jasmine rice grains in a pot, showing steam rising after resting with the lid on

Why It Works

  • Rinsing helps you get clean, separate grains and a soft-chewy texture. Keep it to “mostly clear,” not endlessly clear, so you keep that signature fragrance.
  • A quick soak boosts chew and helps the rice cook evenly, so you do not get the dreaded crunchy ring around the edges.
  • Gentle simmer plus a tight lid means steady steam. No stirring, no peeking, no chaos.
  • The rest is the secret. Ten minutes off heat lets moisture redistribute so every grain ends up plush, not wet.
  • Finish seasoning like you mean it. A little salt and a tiny knob of butter or a teaspoon of neutral oil makes the rice glossy and “gourmet” without tasting heavy.

Pairs Well With

Storage Tips

Rice is one of those foods that’s amazing the next day if you cool it and store it the right way.

Cool quickly

Spread leftover rice on a sheet pan or wide plate so it cools fast, then transfer to a container. Aim to get it into the fridge as soon as it stops steaming aggressively. If your kitchen is warm, move faster.

Refrigerate

Store in an airtight container for up to 4 days.

Freeze

Portion into freezer bags, press flat, and freeze up to 2 months. Flat bags reheat faster and stack neatly.

Reheat (best texture)

  • Microwave: Add 1 to 2 tablespoons water per cup of rice, cover, and microwave 1 to 2 minutes, then fluff. Heat until steaming hot.
  • Stovetop steam: Add a splash of water to a small pot, add rice, cover, and warm on low until hot and steamy.

Food safety note: Get rice into the fridge within 2 hours of cooking, and do not leave it at room temperature longer than needed.

Common Questions

Do I really need to rinse jasmine rice?

Yes, if you want distinct grains and that soft-chewy texture. Rinsing removes surface starch that can turn the pot into a sticky blanket. Rinse 3 to 5 times, until the water looks mostly clear. Do not rinse forever, since excessive rinsing can dull the aroma a bit.

What water-to-rice ratio makes jasmine rice soft and chewy?

For stove-top jasmine rice, I like 1 cup rice to 1 1/4 cups water (after rinsing and draining well), and it works well for most brands. If you like it softer, go up to 1 1/3 cups water. If you like it drier and more separate, try a scant 1 1/4 cups (about 1 cup plus 3 tablespoons). Because rice brands, age, and even pot and burner strength vary, you may need to adjust by a tablespoon or two after your first run.

Why is my rice mushy?

Usually one of these: too much water, not draining well after rinsing, simmering too hard, or skipping the rest. Keep it at a gentle, barely-bubbling simmer and let it sit off heat 10 minutes.

Why is my rice crunchy?

Most common culprit is heat that’s too high (water evaporates before the rice finishes) or a lid that leaks steam. Also, a 10-minute soak helps a lot for even cooking. If it is still a bit under after resting, add 1 to 2 tablespoons water, cover, and steam on low for 1 to 2 minutes.

Can I make this without butter?

Absolutely. Use 1 teaspoon neutral oil, coconut oil, or olive oil. Or skip fat entirely and just season with salt. Butter just adds that subtle “restaurant rice” gloss.

Can I cook jasmine rice in broth?

Yes. Swap water for low-sodium chicken or vegetable broth. Still rinse the rice, and keep the same ratio. Taste at the end before adding extra salt.

I used to treat rice like an afterthought. Toss it in a pot, crank the heat, hope for the best. Then I started paying attention to the rice I loved at restaurants: the grains had a little bounce, the aroma was loud in the best way, and somehow it tasted seasoned even when it looked plain.

This method is the one I landed on after a lot of “why is the bottom wet” nights. It’s relaxed but intentional. Rinse, quick soak, gentle simmer, and then the most important step: walk away and let it rest. That last part feels like doing nothing, which is my favorite kind of cooking trick.