Jasmine Rice Recipe - Allrecipes.com
Jasmine Rice Recipe
  • READY IN 1 hr

Jasmine Rice

Recipe by  

"This pilaf is made with jasmine rice, an aromatic rice popular in Thai cuisine."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    50 mins

    1 hr


  1. In a large saucepan over a medium-low heat, warm the oil. Add onion and saute for 3 to 5 minutes. Mix in green peas, bay leaf, and jasmine rice. Stir to coat the rice.
  2. Pour 3 cups water into the saucepan and add the salt. Increase the heat to medium and let the rice come to a quick simmer. Reduce heat to low and let rice simmer lightly and sit uncovered until all of the liquid is absorbed. Cover the rice and remove from heat, let sit approximately 40 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jun 23, 2010

Perfect! I needed a simple rice, something beyond just basic cooked rice, but nothing that would detract from the main dish. I wanted it to be a tasty and attractive supporting side dish. This was exactly what I wanted. Beautiful bright white contrasting attractively with the bright green peas (I added a little extra). Just enough flavor from the onion and the bay leaf. This was an excellent foundation for "Halibut with Tomato-Basil Sauce," also from this site. Very pleased!

Most Helpful Critical Review
Nov 14, 2003

Basically the flavor wasn't different enough from preparing Jasmine Rice alone for me to add the extra ingredients. If I were to do this again I might see if adding more onion makes a difference. I prepared this with Baked Vegetables and Fish in a vegetable patch. It is a fine recipe, but it really doesn't taste any different than Jasmine Rice alone.

Nov 14, 2003

The rice has a very subtle taste and I enjoyed it. I added some garlic while the onion was sauting and used one can of chicken stock in place of the part of the water. The rice was good however this makes a lot more than four servings. Because the meat I made the rice with had a strong taste it complimented well. I wouldn't suggest this unless your meat has a lot of flavor. Also, all I had was a can of peas and carrots. I though this needed more vegetables though and next time I would double the amount.

Jan 03, 2011

I just made this rice to accompany a garlic citrus chicken dinner. I sauteed 2 TBS olive oil with minced onion and minced garlic. I did not have any peas so I grated 2 large carrots and added to garlic and onion. Added 1 1/2 cups of jasmine rice and stirred to coat. Poured in 2 cups chicken broth and 1 cup water. Added 1 bay leaf, chopped fresh basil, and some ground black pepper. I did not add salt since I used the chicken broth which is high in sodium. Brought to a slight boil then put on low until all liquid was gone stirring occasionally. Took off heat and covered for 40 minutes. It was the best rice I have ever cooked. Thank you for the base recipe. You can do so many variations with this one. Enjoy!

Sep 09, 2004

This is a simple rice dish that goes with a lot of different main dishes. Like the other reviews you need to serve it with a strong dish. I served it with a nice New York Strip steak. I added one beef bouillion cube to it. I think next time I will add two. It makes more that 4 servings more like 6-8. I will put this in my box....

Jan 30, 2006

My entire family thought this was a wonderful recipe. If you follow the directions exactly, this rice cooks thoroughly and tastes wonderful. However I did use a combination of frozen peas and carrots because I did not have just peas. I also buy authentic "jasmine rice" from the international section of the grocery store ( mine comes from Thailand) which I believe tastes better than the ones you can buy in the regular rice section of your supermarket and it's cheaper! I also made it as an a side to a wonderful asian chicken recipe I have which I may share on here later. WONDERFUL RICE DISH! Thanks Brian!

Apr 08, 2006

This a wonderful dish. Jasmine rice has the most heavenly smell as well as taste and this recipe brings it out.

Nov 14, 2003

I gave this 4 stars b/c although as a side supporting filler dish it does not have, and I feel should not be expected to have, a full, knock-your-socks-off effect. It has a fragrant and subtle flavor. I will make it again - thanks.


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  • Calories
  • 325 kcal
  • 16%
  • Carbohydrates
  • 59.4 g
  • 19%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.8 g
  • 10%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • < 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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