How to make Broken Jasmine Rice

I’ve always loved jasmine rice, but I didn’t learn about broken jasmine rice until I was working at a cooking school during a Thai class. Another instructor picked it up once when they couldn’t find regular jasmine rice — and it turned out to cook a little faster while tasting almost the same.

Since then, I’ve picked it up whenever I see it on sale at the Asian market. It’s quick, flavorful, and perfect when I want to save a few minutes on a busy night. In this post, I’ll show you what it is, how it’s different from regular jasmine rice, and how I cook it on the stovetop.

Jump to:

• What is Broken Jasmine Rice
• Jasmine Rice vs Broken Jasmine Rice
• Making it vs Buying it
• Rinsing vs Not Rinsing
• How to Cook It (Stovetop)
• Storage Tips
• Broken Jasmine Rice (Quick Stovetop Method)

What is Broken Jasmine Rice

It is exactly what it sounds like — jasmine rice grains that have been broken during harvesting or milling. The grains are shorter and more uneven than regular jasmine rice, but they still carry the same flavor and aroma. Because of the smaller size, this rice cooks faster and has a slightly softer texture once cooked.

Jasmine Rice vs Broken Jasmine Rice

Both are jasmine rice — the one is whole and the other is broken. Regular jasmine rice is easy to find at most grocery stores, while broken jasmine rice is usually requires a trip to Asian markets. I don’t recommend buying it online unless you really need to — it’s often overpriced. (Weee! is a bit cheaper than Amazon.)

Here’s a quick side-by-side comparison:

Feature	Jasmine Rice	Broken Jasmine Rice
Grain Size	Long, whole grains	Shorter, uneven, broken grains
Where to Buy	Most grocery stores	Asian grocery stores
Online Price	Reasonable	Often expensive
Water Ratio (rinsed)	1 cup rice : 1.25 cups water	1 cup rice : 1 cup water
Cook Time (stovetop)	~12–15 minutes	~10–12 minutes

Making it vs Buying it

I’ve read many articles and blog posts about how to make it at home by pulsing regular jasmine rice in a food processor. But I want to be honest with you — I’ve never made it myself, and I probably never will.

The reason why I like this rice is that it cooks slightly faster. If I have to pull out a food processor just to make it, it defeats the whole purpose of having a quick, easy side dish. Most Asian grocery stores carry broken jasmine rice, and my recommendation is to simply buy it when you see it, especially if it’s on sale.

Rinsing vs Not Rinsing

Yes, I rinse it, just like I do with any other rice. It helps remove excess starch and gives the rice a cleaner finish when cooked. If you decide not to rinse your rice, I recommend adding a little more water when you cook it.

How to Cook It (Stovetop)

I always cook mine on the stovetop — it usually takes about 12 to 15 minutes, which is much faster than my rice cooker (that takes at least 30 minutes).

Here’s how I do it for 1 cup of rice:

1. Rinse and drain 1 cup of broken jasmine rice.
2. Add it to a pot with 1 cup of water.
3. Bring to a boil over high heat.
4. Once boiling, reduce the heat to low, cover, and simmer for 11 to 13 minutes.
5. Turn off the heat and remove the pot from the burner. Let it sit, covered, for 8 to 10 minutes.
6. Fluff with a fork and serve.

This amount makes about 3 cups of cooked rice, which is enough for 4 side servings or 2 larger portions.

Storage Tips

Leftover broken rice stores well in the fridge for 3 to 4 days. I keep mine in an airtight container and reheat it in the microwave with a splash of water to bring back moisture.

Broken jasmine rice is a perfect side dish to go with bold, flavorful dishes. It’s especially great with my Hot Honey Glazed Salmon with Old Bay — the tender grains pair so well with the sweet-spicy glaze.

If you’ve never tried this rice before, I hope this post gives you the confidence to give it a go. It’s a small switch that might just become your go-to side dish for your meals!

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