Making fluffy, fragrant jasmine rice is a breeze with an instant pot!
Jasmine rice is a sweetly scented, slightly sticky rice – perfect when paired with spicy creamy Thai curries!
I love basmati rice with Indian food, but I’d never dream of serving it with Thai food. Gosh, do I sound like a rice snob? Probably. But when it comes to Thai cuisine, there is no substitute for jasmine rice. Jasmine rice is a long grain rice like basmati, but it’s a little chubbier and certainly stickier.
I remember one of the first times we ordered food from our neighborhood Thai restaurant (our now favorite), we ordered these “stir-fry” dishes that actually have quite a bit of sauce to them. But they didn’t come with a side of rice! We sort of just assumed that all Thai food came with a side of jasmine rice.
Anyway, by the time we realized, we were already back at home with a movie ready to watch and Thai food ready to eat. But no rice. And can you even eat Thai food without rice? What a dilemma, right? It was entirely too late to walk allll the way down the street back to the restaurant (read: lazy) so I decided to make some jasmine rice in my instant pot instead. We chilled on the couch and started our movie and soon enough the rice was done. Dinner saved.
I was definitely a hero that night.
The key to perfect jasmine rice:
I know there are a lot of jasmine rice recipes out there in the world, but I think my instant pot method is pretty great. I heat up oil and swirl it around the bottom of the pot, then I add rice, water and salt. So simple but so good.
- rinse the rice until clear (helps remove some of the excess starch)
- heat oil in the pot (to help keep the rice from sticking)
- add equal parts rice and water and cook!
Can I Use Brown Jasmine Rice?
Yes! Follow the directions below but increase the cook time to 22 minutes. I’ve added this information in the notes section of the recipe card below.
What to serve with jasmine rice:
- literally any Thai dish
- Thai coconut chicken curry (instant pot recipe)
- Red vegetable curry
- Thai Ground beef curry
- Thai butternut squash soup
- Thai pumpkin chicken curry
- Thai meatball curry
- Beef and broccoli soup
- Eggplant and chicken curry
- 1 cup jasmine rice rinsed
- 1 tablespoon oil of choice
- 1 cup water
- ½ teaspoon salt adjust to taste
- Rinse rice until the water runs clear.
- Press the sauté button and allow the instant pot to heat up.
- Add oil and once it’s hot, add rice, water and salt.
- Secure the lid, close the pressure valve and cook for 4 minutes at high pressure.
- Naturally release pressure for 10 minutes then open the valve to release any remaining pressure.
- Fluff the rice and serve.