• Active Time 5m
  • Total Time 30m

About 2 cups

Jasmine rice is an aromatic, delicately scented long-grain rice native to Thailand but now grown in California.


  • 1 cup jasmine rice
  • 1 1/2 cups water
  • 1 tablespoon butter
  • Salt to taste


Place the rice, water, butter and salt in a saucepan with a tight-fitting lid. Bring to a boil, and turn down the heat to a simmer. Cook, covered, for 20 minutes or until the rice has absorbed all the liquid (add a little more water if the rice is not yet tender). Remove from the heat and let stand for 5 minutes. Fluff with a fork before serving.

Recipe reprinted by permission of Harper Collins. All rights reserved.

RecID 5347

nutrition information per serving

391 calories; 6g total fat; 16mg cholesterol; 1mg sodium; 76g carbohydrates; 2g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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