Learn how to cook perfectly fluffy jasmine rice for two every time.
At a Glance: Jasmine Rice for Two
- What it is: A small-batch jasmine rice recipe for two.
- When to make it: Any time you need a quick side dish for dinner.
- What to serve with: Beef and Broccoli, Bulgogi, Gochujang Salmon, or Gochujang Ground Pork (recipe coming soon!).
- Cooking for two: Makes 2 generous servings, or 3 side servings.
- Skill level: Easy.
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Ingredients
See the recipe card below for the exact measurements.
- Jasmine rice: I use long-grain jasmine rice for its soft, fluffy texture and fragrant aroma.
- Water: The correct water-to-rice ratio is key to perfectly cooked rice.
- Kosher salt (optional): A little salt enhances the flavor of the rice but isn't required. I use a little shy of ¼ teaspoon Diamond Crystal kosher salt. If using table salt, use ⅛ teaspoon or just a pinch.
Why Rinse Jasmine Rice?
I always rinse jasmine rice before cooking. Rinsing removes excess surface starch, which helps the rice cook up light and fluffy with separate grains. I like using a fine mesh colander because the rice doesn't fall through the holes as it can with a regular colander. Rinse under cold running water until the water is mostly clear, then drain well.
Use the Right Size Pot
Since this recipe only uses ¾ cup of rice, the size of your pot matters. I use a small 3-cup saucepan, which is the same pot I use to make one serving of instant ramen. If your pot is too large, more water can evaporate while the rice cooks uncovered, so the rice may not cook the same way.
How to Fluff Jasmine Rice
Once the rice is done cooking, let it rest for 5 minutes with the lid on. Then fluff it gently with a fork. I prefer using a fork instead of a spoon because it separates the grains without smashing them.
How to Make Jasmine Rice for Two
- Rinse the rice. Place the rice in a fine mesh colander, rinse under cold running water until the water is mostly clear, then drain well.
- Start the rice. Transfer the rice to a small saucepan with the water and optional salt. Cook uncovered over high heat until the water begins to simmer, with bubbles around the edges and throughout the pot.
- Cover and cook. Cover with a lid, reduce the heat to low, and cook for 12 minutes.
- Rest and fluff. Remove the pot from the heat and let the rice rest, covered, for 5 minutes. Fluff gently with a fork before serving.
Common Questions
Adding salt is completely optional. I like adding a little shy of ¼ teaspoon Diamond Crystal kosher salt because it lightly seasons the rice, but it doesn't affect how the rice cooks. If you're using table salt, use about ⅛ teaspoon or just a pinch.
Yes. For four side servings, use 1 cup of jasmine rice and 1¼ cups of water. Since you'll be cooking a larger batch, use a slightly larger saucepan.
If your rice turned out mushy, you likely used too much water. If it was undercooked, too much water may have evaporated before you covered the pot. For this small-batch recipe, using the right size saucepan and covering the pot once the water begins to simmer will help you get consistent results.
Store leftover rice in an airtight container in the refrigerator for up to 4 days. To reheat, sprinkle a little water over the rice, cover, and microwave until heated through. You can also freeze cooked rice for longer storage, although this small-batch recipe usually doesn't leave much leftover.
What to Serve with Jasmine Rice
Since this rice is ready in about 20 minutes, I love serving it with easy weeknight dinners like Beef and Broccoli, Bulgogi, Gochujang Salmon, or Gochujang Ground Pork (coming soon!).
How to Cook Jasmine Rice for Two
This easy stovetop jasmine rice for two is fluffy, fragrant, and ready in about 20 minutes. It's the perfect side dish for weeknight dinners and makes 2 generous servings.
- Prep Time: 3 minutes
- Rest/Steam Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Ingredients
- ¾ cup jasmine rice
- 1 cup water
- ¼ teaspoon Diamond Crystal kosher salt (optional; use ⅛ teaspoon table salt if substituting)
Instructions
- Place the jasmine rice in a fine mesh strainer and rinse under cold running water until the water is mostly clear. Drain well.
- Transfer the rinsed rice to a small 3-cup saucepan. Add the water and optional salt.
- Place the saucepan over high heat and cook uncovered until the water begins to simmer, with bubbles around the edges and throughout the pot.
- Cover with a lid, reduce the heat to low, and cook for 12 minutes.
- Turn off the heat and let the rice rest, covered, for 5 minutes.
- Fluff the rice gently with a fork and serve.
Notes
- A small 3-cup saucepan works best for this recipe. Using a larger pot can cause too much water to evaporate before the rice is covered.
- Salt is optional. I use a little shy of ¼ teaspoon Diamond Crystal kosher salt to lightly season the rice. If using table salt, use about ⅛ teaspoon or just a pinch.
- For 4 side servings, use 1 cup jasmine rice and 1¼ cups water in a slightly larger saucepan. This recipe makes 2 generous servings (or 3 side servings), making it ideal for smaller households.
- Store leftover rice in an airtight container in the refrigerator for up to 4 days. To reheat, sprinkle a little water over the rice, cover, and microwave until heated through.
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