Jasmine Rice

Store in an airtight container in a cool, dry place away from moisture and pests. Keeps well for up to a year. Once cooked, store in the fridge for 3–4 days.

Rinse jasmine rice briefly under cool water before cooking to remove excess starch, but don't over-rinse—this preserves some of the natural starch that helps it cook to the right texture.

Use a 1:1.5 ratio of rice to water for a slightly softer, stickier result; use 1:1.75 for firmer grains.

Let cooked rice rest for 5–10 minutes after cooking with the lid on—this helps it firm up and separates the grains.

The aroma is strongest in freshly harvested jasmine rice; older rice will still be good, but less fragrant.

Thai curries (red, green, yellow)

Stir-fried vegetables and proteins

Vietnamese pho and clay pot dishes

Coconut-based soups

Fresh herbs (cilantro, basil, mint)

Soy sauce, lime, and fish sauce-based dishes

Using too much water, which makes the rice mushy and gluey rather than tender.

Stirring the rice too often while it cooks, which damages the grains and releases excess starch.

Not rinsing the rice at all, which can make it overly starchy and clumpy.