How do you cook jasmine rice so it is fluffy, not sticky?

Rinse the rice until the water runs mostly clear. Use about 1 part rice to 1.25 parts water by volume, bring to the boil, then turn the heat right down, cover and cook until the water is gone. Take the pan off the heat and rest the rice, lid on, for 10 minutes. Fluff with a fork before you serve.

If your kitchen goes through rice every day, Tiger Tiger supplies jasmine rice by the sack for restaurants, takeaways and caterers. Fill in our trade register to order.

Jasmine Rice Water Ratio

Jasmine rice is softer than most long grain rice, so it needs less water than you might expect. The ratio below works on the hob and in a rice cooker.

Method	Rice to water (by volume)	Rest time
Pan, lid on, low heat	1 : 1.25	10 minutes off the heat
Rice cooker	1 : 1.25 (follow your machine's marks)	10 minutes after it clicks off

How to Cook Jasmine Rice in a Pan

Measure the rice by volume with a cup or a measuring jug. Use the same cup for the water.
Rinse the rice in cold water, swirling with your hand, until the water runs mostly clear. Drain well.
Add the rice and water to a pan with a tight lid. Add a pinch of salt if you like.
Bring to the boil, then turn the heat to the lowest setting and put the lid on.
Cook without lifting the lid until the water has been absorbed. Small batches take around 12 to 15 minutes.
Take the pan off the heat and leave the lid on for 10 minutes. This lets the steam finish the job.
Fluff with a fork and serve straight away.

Cooking Jasmine Rice in Bulk

A big batch is a different job from a family pot. Here is what changes when you cook for a full service.

Cook in a rice cooker or steamer built for volume, not a deep stock pot. Rice at the bottom of a deep pot goes mushy.
Keep to the same ratio and scale up the amount in one go. Do not guess the water by eye.
Rest the rice before you open it. Rice served straight from the heat is wetter and clumps.
Hold cooked rice hot until service. If you are not serving it soon, cool it fast, chill it and use it within a day. The Food Standards Agency advises cooling rice as quickly as you can, ideally within one hour.

Buying rice in sacks also cuts the number of orders you place. Tiger Tiger's rice range is sold for trade buyers, so you can restock without small packs running out mid week.

Jasmine Rice vs Basmati

	Jasmine rice	Basmati rice
Grain	Shorter, softer	Long and slim
Texture when cooked	Soft, slightly sticky, grains cling a little	Dry, firm, grains stay apart
Smell	Soft and floral	Nutty and dry
Best with	Thai curry, stir-fries, grilled meat, steamed fish	Biryani, pilau, Indian curries

What To Serve With Jasmine Rice

Jasmine rice is the usual partner for Thai curry. Our guide to restaurant style Thai curry shows how to build the sauce. If you also run a Japanese menu, short grain rice is a different job, and our post on Japanese rice covers how to cook it. For a list of kitchen staples to stock alongside your rice, see our top 5 Asian pantry essentials.

Frequently Asked Questions

What is the ratio of water to jasmine rice?

About 1 part rice to 1.25 parts water by volume. Rinse first, and rest the rice for 10 minutes after cooking.

Do you need to rinse jasmine rice?

Yes. Rinsing washes off loose starch, which is what makes the rice gluey. Rinse until the water runs mostly clear.

Can you cook jasmine rice in a rice cooker?

Yes. Use the same ratio, press start, and leave the rice to rest for 10 minutes after the cooker switches off. Follow the water marks on your machine.

What is the difference between jasmine rice and basmati?

Jasmine is softer and a little sticky with a floral smell. Basmati is longer, drier and nutty, and the grains stay apart.

Can I buy jasmine rice in bulk for my restaurant?

Yes. Tiger Tiger sells jasmine rice by the sack to restaurants, takeaways, caterers and shops. Order through our trade register.

Tiger Tiger sells in bulk, not single packs. If you run a kitchen, takeaway or shop, buy jasmine rice by the sack. Fill in the trade register to get started.