Jasmine rice is used for many beloved dishes. Fried rice? Nasi Lemak? Hainanese chicken rice?
But for us home cooks, it can be challenging to cook Jasmine rice to its fluffy perfection every single time.
Don’t worry, though. Why Jasmine rice turns sticky is a question even the most seasoned chefs ask.
So why does it?
Too Much Water
The ideal ratio for cooking Jasmine rice is 1.25 cups of water to 1 cup of rice. Using this much water allows the rice to absorb just the right amount of water.
And yes, this will result in fluffy, separate grains.
Too much water can lead to overly dehydrated rice grains. This happens because the starches in the rice expand and thus become sticky in texture.
Overcooking

Cooking Jasmine rice over the stovetop takes 15-20 minutes, while in a rice cooker, it takes 20-25 minutes.
Cooking beyond these times can break down the rice’s texture.
Signs of overcooked Jasmine rice:
- Appears mushy
- Grains split open and lost their shape
- Texture is gummy and quite paste-like
- There’s a layer of starchy water on top of the rice
- A burnt smell may emanate
Inadequate Rinsing
Rinsing Jasmine rice removes the surface starch, which can cause the grains to stick together. It’s also beneficial in removing any impurities that might be present in your rice.
You can properly rinse your rice by:
- Place the Jasmine rice in a fine-mesh strainer or bowl.
- Run cool water over the rice.
- Gently stir the Jasmine rice with your hand.
- Repeat this for 2-3 times or until the water runs almost clear.
- Drain well before cooking.
Incorrect Heat Management
It is crucial to cook your Jasmine rice with proper heat management in mind.
You can start with high heat to bring the rice mixture to a boil. Once it boils, reduce to low heat for simmering.
This part enables the rice to absorb water gradually and cook evenly.
If you keep your heat too high throughout cooking, the rice will burn at the bottom and be undercooked on top. Now, if the water is too low, your Jasmine rice will become soggy.
Wrong Type of Pot

Yes, even the pot you use can impact the texture of your Jasmine rice.
Invest in a heavy-bottomed pot with a tight-fitting lid. This will ensure even heat distribution and prevent steam from escaping.
Say you use a thin-bottomed one. This can create hot spots, which will lead to uneven cooking and burnt rice.
If you can, find a heavy-bottomed pot that’s also non-stick. This will prevent the Jasmine rice from sticking to the bottom.
Letting Rice Sit for Too Long After Cooking
Though this may seem like an unimportant step, letting rice sit and fluffing it after is actually is.
Once your Jasmine rice is done, fluff it with a fork to separate the grains and release excess steam. Serve your cooked Jasmine rice shortly after cooking.
If you let your rice sit for too long with the lid on, the rice will continue to steam.
This, in turn, will result in overly soft and sticky Jasmine rice. The excess moisture will make the grains stick together.
Understanding Jasmine Rice
Jasmine rice is a long-grain rice variety known for its aromatic characteristics. Its smell is due to the presence of 2-acetyl-1-pyrroline, which is actually the same compound found in pandan leaves.
When you cook Jasmine rice correctly, its texture is:
- Tender and slightly soft
- Grains are distinct and separate
- Moist but not wet or soggy
When it comes to nutritional value, a cup of cooked Jasmine rice usually contains:
- 200 calories
- 4 g of protein
- 45 g of carbohydrates
Making the Perfect Cooked Jasmine Rice
To avoid stickiness altogether, it’s better to cook the perfect Jasmine rice from the get-go:
Stovetop
- Measure 1 cup of Jasmine rice and 1.25 cups of water.
- Place the rice grains in a fine-mesh strainer or bowl. Rinse it under cool running water and stir with your hand until the water turns almost clear.
- Combine the rinsed rice and water in a heavy-bottomed pot.
- Bring to a boil over high heat.
- Once boiling, reduce the heat to low and cover the pot tightly.
- Cook for 15-18 minutes without lifting the lid.
- Remove from heat and let it stand while covered for 5-10 minutes.
- Fluff with a fork before serving.
Rice Cooker
- Follow steps 1 to 2.
- Put the rice mixture in the rice cooker pot.
- Use the white rice setting or if there’s a specific Jasmine rice setting in your rice cooker.
- Let the rice sit in the cooker on the keep-warm setting until serving.
- Fluff with a fork before serving.
Jasmine rice’s unique characteristics make it ideal for dishes like stir-fries, curries, and rice bowls.
Storing Tips
- If you want the best texture and aroma, serve hot after cooking.
- For leftovers, though, cool the Jasmine rice before refrigerating it using an airtight container. Make sure you consume it within 3-4 days.
Reheating Tips
- Sprinkle water over rice before reheating to restore moisture.
- Microwave with a damp paper towel cover.
- For larger amounts, you can steam them in a pot with a splash of water.
Dishes that Benefit from Sticky Jasmine Rice
So, typically, Jasmine rice is fluffy and separate. However, some dishes can benefit from a stickier texture.
- Mango sticky rice: This is a popular Thai dessert that relies on sticky rice to complement the sweet mango.
- Broken rice (Com Tam): While traditionally made with fractured rice grains, sticky Jasmine rice can provide a similar texture.
- Lo Mai Gai: The sticky Jasmine rice is mixed with chicken, mushrooms, and other ingredients, then steamed in a lotus leaf.
Frequently Asked Questions
How long does dry Jasmine rice last?
If you store it properly in an airtight container in a dry, cool place, then it can last for 2 years.
Can I freeze cooked Jasmine rice?
Yes, frozen Jasmine rice can be stored for up to 6 months.
Can I cook Jasmine rice in a microwave?
Yes, but it’s better if you just cook it on the stovetop or rice cooker.
Why is my Jasmine rice crunchy?
This is usually an indication that your Jasmine rice is undercooked.
Why does my Jasmine rice bubble over in the rice cooker?
There’s too much water, or the rice wasn’t properly washed. Both can lead to excess starch.
Why does my rice cooker make Jasmine rice sticky, but stovetop cooking doesn’t?
The rice cooker can retain more moisture. You can try reducing the water slightly, or you can open the lid immediately after cooking to release steam.