
The origin of jasmine rice began in Thailand, but Vietnam started growing jasmine rice in the Mekong Delta around the 18th century. The ideal climate of Southeast Asia makes many areas perfect for cultivating jasmine rice, which is why it is grown in almost every region of Vietnam, from the northern area of Sa Pa to the southern Mekong Delta.
A Few Different Types of Rice
Black rice, the forbidden rice, falls into this category. With its complex profile of antioxidants, high fiber, and nutrients, this was the rice of choice for health enthusiasts.
In most of Southeast Asia, jasmine rice reigns supreme; in Korea and Japan, short grain rice is mainly used; and let’s not forget about its sticky counterpart, glutinous rice aka sticky rice.


Perfecting Steamed Jasmine Rice
You might be wondering, “How hard could this be, it’s only two ingredients?” That’s where the simplicity ends. Below are some tips to make the perfect steamed jasmine rice:
- There are only two ingredients, JUST TWO. There is NO salt added, and here’s why: Asian cuisine uses other ingredients to add salt or umami flavor, so there’s no need to add salt when making jasmine rice.
- Asians DON’T use measuring cups; THEY USE THEIR INDEX FINGER. True story!
- Unless you want a headache cleaning the pot after preparing the steamed rice, use a non-stick pot. I will mention that there are certain dishes in Vietnam where rice is cooked in a clay pot, but it never sticks to the clay pot. There’s a reason why rice cookers are non-stick.
- If you are using a rice cooker, use a 1:1 ratio. Why? Because rice cookers have tighter seals than traditional pots with lids, so less water is needed since steam is better contained in the rice cooker.
- Dismiss the misconception that you can’t pre-soak your rice. You absolutely can, but if you do, reduce the ratio of 1 cup of soaked rice to 3/4 cup of water.
- The more you rinse the rice, the less sticky it will be when cooked, but you’ll never get the water completely clear when rinsing the rice.
- After rinsing, add hot water when cooking the rice so it comes to a boil faster.
With all these pro tips, are you ready to make perfect steamed jasmine rice?
Perfect Jasmine Rice
Ingredients
- 2 cups jasmine rice
- 2 cups hot water from tap
Instructions
- If you are using an electric stove, pre-heat stove to medium-high. If you are using gas, you can wait until you're ready to cook the rice and then turn on the burner to med-high.
- Rinse the jasmine rice by running under the tap and rigorously agitate using your hand.
- Repeat 3-4 times. The water will not be clear but will be considerably more clear.
- Add to a non-stick sauce pot along with 2 cups of hot water and cover
- Bring to a boil and boil for two minutes.
- After two minutes, drop the heat to low/simmer and simmer for 13 minutes.
- After 13 minutes, remove from heat and let sit for 3 minutes and then fluff with a fork or chopsticks.
- Serve immediately.
Thanks Tuan! That means a lot to me!
Your rice is perfect every time!!!!
Thanks Becky, Glad you liked it!