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.

Can I make more than two servings?

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.

Why did my rice turn out mushy or undercooked?

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.

How do I store and reheat leftover rice?

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.

How to Cook Jasmine Rice for Two

Name: How to Cook Jasmine Rice for Two
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Cuisine: Asian
Ingredients: ¾ cup jasmine rice; 1 cup water; ¼ teaspoon Diamond Crystal kosher salt (optional; use ⅛ teaspoon table salt if substituting)

How to Cook Jasmine Rice for Two

Fluffy homemade jasmine rice served in a small bowl

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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.

Author: George
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

Scale

¾ cup jasmine rice
1 cup water
¼ teaspoon Diamond Crystal kosher salt (optional; use ⅛ teaspoon table salt if substituting)

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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.

Find it online: https://www.myeclecticbites.com/jasmine-rice-for-two/