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How To Cook Brown Jasmine Rice

Here’s the foolproof recipe for perfectly cooked brown jasmine rice on the stovetop. No special equipment is needed for this gluten-free and vegan side dish.

Prep Time
5 mins
Cook Time
5 mins
Resting time
10 mins
Total Time
45 mins
Servings: 4 servings
Calories: 203 kcal
Course: Side Dish

Ingredients

  • 2 cups water*
  • 1 cup Brown Jasmine Rice* thoroughly rinsed*
Optional add-ins:
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon parsley chopped, optional

Instructions

    Cup of Yum
  1. Place your cooking liquid in a medium-sized saucepan over high heat. If using, add in olive oil and salt as well. Cover and bring it to a boil.
  2. Add the rice, stir to combine, and bring it to a rolling boil. Put the lid on and turn the heat down to low. Simmer for 30 minutes without opening the lid.
  3. At the end of the 30 minutes of simmering, open the lid and check whether or not the liquid is fully absorbed. If it hasn’t, then continue to simmer at 3-minute increments until no liquid is left.
  4. Turn the heat off and let it rest for 10 minutes with the lid on.
  5. When ready to serve, gently fluff it with a fork.
  6. If preferred, season with black pepper and garnish with chopped parsley. Serve.

Notes

  • This recipe yields about 3 ½ cups cooked. A side serving is suggested at ½-1 cup, so it would be good for approximately 4 servings. The nutrition facts below are per serving.
  • If you want to add more flavor, you can
  • vegetable stock
  • or
  • chicken broth
  • in place of water.
  • Do not skip on rinsing: Rinsing the rice is an important step as it helps remove any additional starch. The best method is to place the rice in a mesh strainer and rinse it under cold water, stirring with your fingers or spoon.
  • We tested this recipe using two different national brands: Lundbery Organic Jasmine Brown Rice and Mahatma Jasmine Brown Rice. They yielded similar results in terms of cooking time and the amount of cooked rice. However, please keep in mind that the age of the rice plays an important role in the final product. The fresher the rice, the more fragrant it will be. Additionally, if you decide to purchase brown jasmine rice from the bulk bin, the time of cooking might be different. We recommend using the visual cues we listed within the blog post to gauge doneness.
  • You can keep leftover rice in an airtight container in the fridge for up to 5 days. Just be sure to first bring it to room temperature before storing it.
  • To freeze, first
  • cool completely by spreading the rice out onto a baking sheet Transfer to heavy-duty freezer bags or freezer-safe airtight containers with some room at the top for expansion. If cooking Thai jasmine brown rice is a part of your meal prep, I recommend packaging it in 1-2 cup portions so you only pull out what you need. Label, date, and freeze for up to 1 month.
  • Thaw frozen rice overnight in the refrigerator.
  • Yields: This recipe yields about 3 ½ cups cooked. A side serving is suggested at ½-1 cup, so it would be good for approximately 4 servings. The nutrition facts below are per serving.
  • Cooking liquid: If you want to add more flavor, you can vegetable stock or chicken broth in place of water.
  • Do not skip on rinsing: Rinsing the rice is an important step as it helps remove any additional starch. The best method is to place the rice in a mesh strainer and rinse it under cold water, stirring with your fingers or spoon.
  • Jasmine Brown Rice: We tested this recipe using two different national brands: Lundbery Organic Jasmine Brown Rice and Mahatma Jasmine Brown Rice. They yielded similar results in terms of cooking time and the amount of cooked rice. However, please keep in mind that the age of the rice plays an important role in the final product. The fresher the rice, the more fragrant it will be. Additionally, if you decide to purchase brown jasmine rice from the bulk bin, the time of cooking might be different. We recommend using the visual cues we listed within the blog post to gauge doneness.
  • Storage: You can keep leftover rice in an airtight container in the fridge for up to 5 days. Just be sure to first bring it to room temperature before storing it.
  • Freezing: To freeze, first cool completely by spreading the rice out onto a baking sheet Transfer to heavy-duty freezer bags or freezer-safe airtight containers with some room at the top for expansion. If cooking Thai jasmine brown rice is a part of your meal prep, I recommend packaging it in 1-2 cup portions so you only pull out what you need. Label, date, and freeze for up to 1 month.
  • Thawing: Thaw frozen rice overnight in the refrigerator.
  • Reheating: Splash a few tablespoons of water on the rice to rehydrate. Microwave on high in 30-second increments, mixing each time in between until warmed through.

Nutrition Information

Calories 203kcal (10%) Carbohydrates 36g (12%) Protein 4g (8%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 591mg (25%) Potassium 112mg (3%) Fiber 2g (8%) Sugar 0.4g (1%) Vitamin A 86IU (2%) Vitamin C 1mg (1%) Calcium 17mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 203

% Daily Value*

Calories 203kcal 10%
Carbohydrates 36g 12%
Protein 4g 8%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Sodium 591mg 25%
Potassium 112mg 2%
Fiber 2g 8%
Sugar 0.4g 1%
Vitamin A 86IU 2%
Vitamin C 1mg 1%
Calcium 17mg 2%
Iron 1mg 6%

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