Jasmine White Rice
Quick-cooking with natural fragrance for stir-fries and curry dishes, your go-to weeknight grain.
What it is
Jasmine rice is a long-grain white rice variety originally from Thailand. It gets its name from the subtle floral aroma it releases while cooking, reminiscent of jasmine flowers. The grains are milled to remove the bran and germ, resulting in white rice that cooks up tender and slightly sticky.
How to cook
Use a 1:1.5 ratio of rice to water. Rinse the rice until water runs clear, then bring water to a boil, add rice, reduce heat to low, cover and simmer for 18-20 minutes. Let stand 5 minutes before fluffing with a fork.
Flavor and texture
Jasmine rice has a subtle, sweet flavor with a distinctive floral aroma. When cooked properly, the grains are tender, fluffy, and slightly sticky, making them perfect for eating with chopsticks or alongside saucy dishes.
Best uses
Excellent as a base for stir-fries, curries, and Asian-inspired bowls. Also wonderful in rice pudding, as a side dish for grilled meats, or mixed into fried rice. Works well in stuffed peppers or as the foundation for grain bowls.
Storage & freshness
Store in an airtight container in a cool, dry pantry away from light and heat.
| As purchased | 6-12 monthsdepends on bin turnover and storage conditions |
| Sealed (pantry) | 3-5 yearsif kept airtight in cool, dry conditions |
| Refrigerated | 5-7 yearsextends shelf life but not necessary |
| Frozen | 10-20 yearsindefinite storage if properly sealed |
Durations are for best quality. Safe to consume longer if no spoilage signs present.
White rice has excellent shelf life due to removed bran and germ layers that contain oils prone to rancidity.
Cooking tip
Don't skip rinsing the rice before cooking—this removes excess starch and prevents the rice from becoming too sticky or gummy.
Interesting note
Jasmine rice naturally contains a compound called 2-acetyl-1-pyrroline, which gives it that characteristic popcorn-like aroma that intensifies during cooking.
Cooking at Baker City elevation
At Baker City elevation (~3,400 ft), jasmine rice needs 22–25 minutes instead of 19. Use the absorption method, keep the lid on the whole time, and rest 10 minutes off the heat before fluffing.