24 Delicious Jasmine Rice Culinary Creations

Maybe you’ve only thought of jasmine rice as a simple side dish, but this fragrant grain is about to become your kitchen superstar! From quick weeknight dinners to impressive comfort meals, we’ve gathered 24 mouthwatering recipes that will transform how you cook with this versatile ingredient. Get ready to discover delicious new favorites—your next family hit is waiting in this roundup!

Thai Pineapple Fried Rice

Ready for a tropical escape in your kitchen? This vibrant Thai pineapple fried rice brings sweet, savory, and spicy flavors together in one pan. Perfect for using up leftover rice and customizable with your favorite proteins.

Ingredients

• 2 cups cold, day-old jasmine rice
• 1 cup fresh pineapple chunks
• 2 large farm-fresh eggs
• 1/2 cup diced sweet yellow onion
• 1/4 cup finely chopped fresh cilantro
• 2 tbsp rich fish sauce
• 1 tbsp bold soy sauce
• 1 tsp aromatic curry powder
• 1/4 cup vibrant vegetable oil
• 3 cloves fragrant garlic, minced
• 1/4 cup frozen sweet peas
• 1/4 cup sliced green onions
• 1 fresh lime, cut into wedges

Instructions

1. Heat 2 tbsp vibrant vegetable oil in a large wok or skillet over medium-high heat until shimmering.
2. Add 2 large farm-fresh eggs and scramble for 45 seconds until softly set but still moist.
3. Push eggs to one side and add remaining 2 tbsp vibrant vegetable oil to the empty space.
4. Add 1/2 cup diced sweet yellow onion and cook for 2 minutes until translucent.
5. Stir in 3 cloves fragrant garlic, minced and cook for 30 seconds until fragrant.
6. Add 2 cups cold, day-old jasmine rice, breaking up any clumps with a spatula.
7. Tip: Use the back of your spatula to press and separate rice grains for perfect texture.
8. Drizzle 2 tbsp rich fish sauce and 1 tbsp bold soy sauce evenly over the rice.
9. Sprinkle 1 tsp aromatic curry powder across the rice and stir-fry for 2 minutes until evenly coated.
10. Add 1 cup fresh pineapple chunks and 1/4 cup frozen sweet peas, stirring constantly.
11. Cook for 3 minutes until peas are bright green and pineapple is warmed through.
12. Tip: Don’t overcook the pineapple—you want to maintain its juicy texture.
13. Fold in the scrambled eggs, distributing them evenly throughout the rice.
14. Remove from heat and stir in 1/4 cup finely chopped fresh cilantro and 1/4 cup sliced green onions.
15. Tip: Adding fresh herbs off the heat preserves their bright flavor and color.
16. Squeeze fresh lime juice from 2 wedges over the finished rice and toss gently.

Vibrant yellow rice grains contrast with jewel-toned pineapple and green peas. The sweet pineapple balances the savory fish sauce, while lime cuts through the richness. Serve in hollowed-out pineapple halves for a dramatic presentation that transports you straight to the tropics.

Coconut Jasmine Rice Pilaf

Warm, fragrant coconut jasmine rice pilaf transforms simple grains into an aromatic side dish that pairs beautifully with grilled proteins or vegetable curries. This version gets its creamy texture from coconut milk and subtle sweetness from toasted coconut flakes.

Ingredients

– 1 cup premium jasmine rice
– 1 cup rich coconut milk
– 1 cup filtered water
– 2 tablespoons virgin coconut oil
– 1 small yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 1/4 cup unsweetened coconut flakes
– 1 teaspoon fine sea salt
– 1/4 cup fresh cilantro, chopped
– 1 tablespoon fresh lime juice

Instructions

1. Rinse 1 cup premium jasmine rice under cold running water until water runs clear to remove excess starch.
2. Heat 2 tablespoons virgin coconut oil in a medium saucepan over medium heat until shimmering.
3. Add 1 small finely diced yellow onion and cook for 4 minutes until translucent and fragrant.
4. Stir in 2 cloves minced fresh garlic and cook for 1 minute until aromatic but not browned.
5. Add rinsed jasmine rice to the pan and toast for 2 minutes, stirring constantly until grains turn slightly opaque.
6. Pour in 1 cup rich coconut milk and 1 cup filtered water, then add 1 teaspoon fine sea salt.
7. Bring mixture to a boil over high heat, then immediately reduce to lowest simmer and cover tightly.
8. Cook for 18 minutes without lifting the lid to ensure proper steam buildup.
9. While rice cooks, toast 1/4 cup unsweetened coconut flakes in a dry skillet over medium heat for 3 minutes until golden brown.
10. Remove rice from heat and let stand covered for 10 minutes to complete absorption.
11. Fluff rice gently with a fork to separate grains without mashing.
12. Fold in toasted coconut flakes, 1/4 cup chopped fresh cilantro, and 1 tablespoon fresh lime juice. Buttery jasmine rice grains remain distinct while absorbing the tropical coconut flavor. The toasted coconut flakes add satisfying crunch against the creamy texture. Serve alongside spicy Thai curry or grilled shrimp for a complete meal that transports you to warmer climates.

Spicy Jasmine Rice Salad

Ready for a lunch that actually satisfies? This spicy jasmine rice salad delivers bold flavor and satisfying texture in every bite. Perfect for meal prep or a quick dinner solution that won’t leave you hungry an hour later.

Ingredients

– 2 cups fragrant jasmine rice
– 3 tablespoons toasted sesame oil
– ¼ cup fresh-squeezed lime juice
– 2 tablespoons spicy sriracha sauce
– 1 tablespoon smooth honey
– 1 cup crisp English cucumber, diced small
– ½ cup vibrant red bell pepper, finely chopped
– ⅓ cup fresh cilantro leaves, roughly chopped
– ¼ cup crunchy roasted peanuts, roughly chopped
– 3 thinly sliced green onions
– 1 teaspoon flaky sea salt

Instructions

1. Rinse 2 cups fragrant jasmine rice under cold water until water runs clear to remove excess starch.
2. Cook rice according to package directions using a 1:1.5 rice-to-water ratio for perfect texture.
3. Spread hot cooked rice in a thin layer on a baking sheet and cool completely to room temperature, about 20 minutes.
4. Whisk together 3 tablespoons toasted sesame oil, ¼ cup fresh-squeezed lime juice, 2 tablespoons spicy sriracha sauce, and 1 tablespoon smooth honey in a large bowl until fully emulsified.
5. Add cooled rice to the dressing bowl and toss thoroughly to coat every grain.
6. Fold in 1 cup crisp English cucumber, ½ cup vibrant red bell pepper, ⅓ cup fresh cilantro leaves, and 3 thinly sliced green onions.
7. Season with 1 teaspoon flaky sea salt and mix gently to distribute evenly.
8. Let salad rest for 10 minutes to allow flavors to meld together.
9. Just before serving, sprinkle with ¼ cup crunchy roasted peanuts for maximum crunch retention.
Enjoy the contrast between the fluffy jasmine rice and crisp vegetables, with the spicy-sweet dressing tying everything together. Serve chilled for a refreshing lunch or at room temperature alongside grilled chicken for a complete meal. The peanuts add satisfying crunch that holds up well even after refrigeration.

Ginger Lime Jasmine Rice Bowl

Ready for a vibrant meal that comes together in minutes? This ginger lime jasmine rice bowl delivers bright, zesty flavors with minimal effort. Perfect for busy weeknights when you want something satisfying but don’t want to spend hours in the kitchen.

Ingredients

– 1 cup fragrant jasmine rice
– 1 ¾ cups filtered water
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon finely grated fresh ginger
– 1 teaspoon toasted sesame oil
– ½ teaspoon fine sea salt
– 2 tablespoons chopped fresh cilantro
– 1 sliced avocado
– ¼ cup toasted sesame seeds

Instructions

1. Rinse 1 cup fragrant jasmine rice under cold running water until water runs clear to remove excess starch.
2. Combine rinsed rice and 1 ¾ cups filtered water in a medium saucepan.
3. Bring rice and water to a rolling boil over high heat, then immediately reduce heat to low.
4. Cover saucepan tightly with lid and simmer for 15 minutes – do not lift lid during cooking.
5. Remove saucepan from heat and let rice steam, covered, for 10 minutes to achieve perfect fluffy texture.
6. Fluff hot rice gently with fork to separate grains without crushing them.
7. Whisk together 2 tablespoons freshly squeezed lime juice, 1 tablespoon finely grated fresh ginger, 1 teaspoon toasted sesame oil, and ½ teaspoon fine sea salt in a small bowl.
8. Pour dressing over hot rice and toss gently to coat every grain evenly.
9. Fold in 2 tablespoons chopped fresh cilantro just before serving to maintain its bright green color.
10. Top rice with 1 sliced avocado and sprinkle with ¼ cup toasted sesame seeds for crunch.
Unbelievably fluffy rice carries the zing of fresh ginger and lime throughout each bite. The creamy avocado slices provide cool contrast to the bright, aromatic flavors. Try serving alongside grilled shrimp or tofu for a complete protein-packed meal that feels both nourishing and exciting.

Jasmine Rice and Chicken Paella

Zesty and satisfying, this one-pan wonder transforms humble ingredients into a vibrant meal. Jasmine rice adds floral notes that complement the savory chicken perfectly.

Ingredients

– 1.5 lbs bone-in chicken thighs with crispy skin
– 1.5 cups fragrant jasmine rice
– 3 cups rich chicken broth
– 1 large yellow onion, finely diced
– 3 cloves garlic, freshly minced
– 1 red bell pepper, thinly sliced
– 1/2 cup frozen sweet peas
– 2 tbsp extra virgin olive oil
– 1 tsp smoked paprika
– 1/2 tsp saffron threads
– 1/4 cup fresh lemon juice
– 1/4 cup chopped flat-leaf parsley

Instructions

1. Pat 1.5 lbs bone-in chicken thighs completely dry with paper towels.
2. Season chicken generously with salt on all sides.
3. Heat 2 tbsp extra virgin olive oil in a 12-inch skillet over medium-high heat until shimmering.
4. Place chicken skin-side down and cook undisturbed for 6-8 minutes until golden brown.
5. Flip chicken and cook for 4 more minutes, then transfer to a plate.
6. Add 1 large yellow onion to the skillet and cook for 3 minutes until translucent.
7. Stir in 3 cloves minced garlic and cook for 30 seconds until fragrant.
8. Add 1 red bell pepper and cook for 2 minutes until slightly softened.
9. Sprinkle 1 tsp smoked paprika over vegetables and stir for 30 seconds.
10. Add 1.5 cups jasmine rice to the skillet and stir to coat with oil.
11. Pour in 3 cups chicken broth and add 1/2 tsp saffron threads.
12. Bring liquid to a boil, then reduce heat to low and cover skillet.
13. Simmer for 15 minutes until rice has absorbed most liquid.
14. Arrange chicken thighs on top of rice and cover skillet again.
15. Cook for 10 more minutes until chicken reaches 165°F internally.
16. Remove skillet from heat and let rest covered for 5 minutes.
17. Stir in 1/2 cup frozen sweet peas and 1/4 cup fresh lemon juice.
18. Fluff rice gently with a fork to incorporate all ingredients.
19. Garnish with 1/4 cup chopped flat-leaf parsley before serving.

Vibrant yellow rice forms a perfect bed for tender chicken in this complete meal. The jasmine rice creates separate, fluffy grains while absorbing all the savory pan juices. Serve directly from the skillet for maximum visual impact, letting everyone scoop up the crispy bottom layer called socarrat.

Herbed Jasmine Rice with Saffron

Unlock aromatic perfection with this simple yet elegant rice dish that transforms everyday meals into something special. Using fragrant jasmine rice and precious saffron threads creates a golden-hued base that pairs beautifully with everything from grilled chicken to roasted vegetables. This method ensures perfectly separate grains every time.

Ingredients

• 1 cup premium jasmine rice
• 1 ½ cups filtered water
• ¼ teaspoon precious saffron threads
• 2 tablespoons rich extra virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves fresh garlic, minced
• 2 tablespoons freshly chopped flat-leaf parsley
• 1 tablespoon freshly chopped dill
• 1 teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper

Instructions

1. Rinse 1 cup premium jasmine rice under cold running water until water runs clear to remove excess starch.
2. Soak ¼ teaspoon precious saffron threads in 2 tablespoons warm water for 10 minutes to release maximum color and flavor.
3. Heat 2 tablespoons rich extra virgin olive oil in a medium saucepan over medium heat until shimmering.
4. Add 1 small finely diced yellow onion and cook for 4-5 minutes until translucent and fragrant.
5. Stir in 2 cloves minced fresh garlic and cook for 30 seconds until aromatic but not browned.
6. Add rinsed jasmine rice to the pan and toast for 2 minutes, stirring constantly, until grains turn slightly opaque.
7. Pour in 1 ½ cups filtered water and the saffron infusion, scraping any browned bits from the bottom of the pan.
8. Season with 1 teaspoon fine sea salt and ½ teaspoon freshly ground black pepper, stirring to combine.
9. Bring mixture to a rapid boil, then immediately reduce heat to the lowest setting and cover tightly with a lid.
10. Simmer for 15 minutes without peeking to allow steam to build properly for fluffy rice.
11. Remove pan from heat and let stand covered for 10 minutes to complete the cooking process.
12. Fluff rice gently with a fork to separate grains without crushing them.
13. Fold in 2 tablespoons freshly chopped flat-leaf parsley and 1 tablespoon freshly chopped dill until evenly distributed.

Crafted with care, this rice emerges with distinct, separate grains that carry the earthy saffron aroma through every bite. The herbal notes from fresh parsley and dill cut through the richness, creating a balanced flavor profile that elevates simple proteins. Consider serving it alongside grilled lamb chops or as a bed for roasted salmon to let the golden rice shine as the star of your plate.

Jasmine Rice Sushi Rolls

You’ve probably stared at that bag of jasmine rice wondering if it could do more than just accompany stir-fries. These fragrant sushi rolls transform that pantry staple into something unexpectedly elegant. Let’s roll up our sleeves and make restaurant-quality sushi at home.

Ingredients

– 1 cup fragrant jasmine rice
– 1 ¼ cups filtered cold water
– 2 tablespoons seasoned rice vinegar
– 4 sheets nori seaweed
– ½ pound sushi-grade raw tuna
– 1 ripe avocado
– 1 small English cucumber
– 2 tablespoons toasted sesame seeds
– ¼ cup soy sauce for dipping

Instructions

1. Rinse 1 cup fragrant jasmine rice under cold running water until water runs clear.
2. Combine rinsed rice and 1 ¼ cups filtered cold water in a medium saucepan.
3. Bring to a boil over high heat, then immediately reduce to lowest heat setting.
4. Cover tightly and cook for 15 minutes—do not lift the lid during cooking.
5. Remove from heat and let stand covered for 10 minutes to finish steaming.
6. Spread cooked rice in a thin layer on a baking sheet.
7. Drizzle 2 tablespoons seasoned rice vinegar evenly over warm rice.
8. Use a cutting motion with a rice paddle to cool rice to room temperature.
9. Place one nori sheet shiny-side down on a bamboo sushi mat.
10. Wet your hands with cold water to prevent sticking, then spread ¾ cup seasoned rice evenly over nori, leaving 1-inch border at top.
11. Arrange thin strips of sushi-grade raw tuna, sliced ripe avocado, and julienned English cucumber horizontally across bottom third of rice.
12. Sprinkle ½ tablespoon toasted sesame seeds over filling.
13. Lift bottom edge of mat and firmly roll away from you, applying even pressure.
14. Seal the edge with a dab of water along the nori border.
15. Repeat with remaining ingredients to make 4 rolls.
16. Use a sharp knife dipped in water to slice each roll into 8 even pieces.
17. Serve immediately with ¼ cup soy sauce for dipping.

Buttery avocado melts against the firm tuna, while the jasmine rice adds a floral note that traditional sushi rice lacks. Try serving these rolls with pickled ginger and wasabi for that authentic sushi bar experience. The slightly sticky texture holds together beautifully, making them perfect for dipping without falling apart.

Jasmine Rice Jambalaya

Unleash bold Louisiana flavors with this one-pot jambalaya that transforms simple ingredients into a vibrant feast. Using fragrant jasmine rice creates an aromatic base that soaks up all the spicy, savory goodness. This streamlined version delivers authentic taste without the fuss.

Ingredients

– 2 tablespoons rich extra virgin olive oil
– 1 pound plump andouille sausage, sliced into ½-inch coins
– 1 large sweet yellow onion, finely diced
– 1 crisp green bell pepper, chopped
– 2 stalks fresh celery, thinly sliced
– 3 cloves aromatic garlic, minced
– 1½ cups fragrant jasmine rice
– 1 (14.5-ounce) can fire-roasted diced tomatoes with juices
– 3 cups rich chicken broth
– 2 teaspoons smoked paprika
– 1 teaspoon dried oregano
– ½ teaspoon cayenne pepper
– ½ pound raw large shrimp, peeled and deveined
– 2 tablespoons fresh parsley, chopped

Instructions

1. Heat 2 tablespoons rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 1 pound sliced andouille sausage and cook for 5-7 minutes until browned, stirring occasionally to render fat.
3. Add 1 diced sweet yellow onion, 1 chopped green bell pepper, and 2 sliced celery stalks, cooking for 6-8 minutes until vegetables soften.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Add 1½ cups fragrant jasmine rice and toast for 2 minutes, stirring constantly until grains turn slightly opaque.
6. Pour in 1 can fire-roasted diced tomatoes with juices and 3 cups rich chicken broth, scraping bottom to release any browned bits.
7. Stir in 2 teaspoons smoked paprika, 1 teaspoon dried oregano, and ½ teaspoon cayenne pepper until well combined.
8. Bring mixture to a boil, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid is absorbed.
9. Arrange ½ pound raw shrimp in a single layer over the rice mixture.
10. Cover and cook for 4-6 minutes until shrimp turn pink and opaque.
11. Remove from heat and let stand covered for 5 minutes to allow flavors to meld.
12. Fluff rice mixture gently with a fork and stir in 2 tablespoons fresh chopped parsley.

Keep this jambalaya’s texture delightfully distinct—the jasmine rice remains separate and fluffy while absorbing the spicy tomato broth. The andouille sausage provides smoky depth that contrasts beautifully with the sweet shrimp. Serve it straight from the pot with crusty bread for soaking up every last bit of the vibrant sauce.

Mango Jasmine Rice Pudding

Mango jasmine rice pudding transforms humble ingredients into a tropical dessert that feels both comforting and exotic. This creamy, fragrant pudding comes together with minimal effort but delivers maximum flavor impact. Perfect for using up ripe mangoes or satisfying sudden sweet cravings.

Ingredients

– 1 cup aromatic jasmine rice
– 2 cups rich whole milk
– 1 cup creamy coconut milk
– 1/2 cup granulated white sugar
– 2 ripe, sweet mangoes
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
– 1/4 cup toasted coconut flakes

Instructions

1. Rinse 1 cup aromatic jasmine rice under cold running water until water runs clear.
2. Combine rinsed rice, 2 cups rich whole milk, and 1 cup creamy coconut milk in a medium saucepan.
3. Bring mixture to a gentle boil over medium heat, stirring constantly.
4. Reduce heat to low and simmer for 25 minutes, stirring every 5 minutes to prevent sticking.
5. Peel and dice 2 ripe, sweet mangoes into 1/2-inch cubes while rice cooks.
6. Stir in 1/2 cup granulated white sugar and 1/4 teaspoon fine sea salt after 25 minutes.
7. Continue cooking for 10 more minutes until rice is tender and pudding thickens.
8. Remove from heat and stir in 1 teaspoon pure vanilla extract.
9. Fold in diced mangoes, reserving 1/4 cup for garnish.
10. Transfer pudding to serving bowls and let cool for 15 minutes.
11. Toast 1/4 cup coconut flakes in a dry skillet over medium heat for 2-3 minutes until golden.
12. Top cooled pudding with reserved mango cubes and toasted coconut flakes.

The creamy rice base contrasts beautifully with the juicy mango chunks, while the toasted coconut adds satisfying crunch. Serve chilled for a refreshing treat or warm for cozy comfort—either way, the floral jasmine aroma will fill your kitchen.

Zesty Lemon Jasmine Rice

Vibrant and aromatic, this lemon jasmine rice transforms simple ingredients into an extraordinary side dish. Perfectly balanced citrus notes complement the floral rice, creating a versatile base for countless meals. You’ll find yourself making this weekly staple again and again.

Ingredients

– 1 cup fragrant jasmine rice
– 2 cups filtered cold water
– 2 tablespoons rich extra virgin olive oil
– 1 large fresh lemon
– 1 teaspoon coarse kosher salt
– 2 tablespoons freshly chopped flat-leaf parsley
– 1/4 cup finely diced sweet yellow onion

Instructions

1. Rinse 1 cup fragrant jasmine rice under cold running water until water runs clear, about 1 minute.
2. Combine rinsed rice and 2 cups filtered cold water in a medium saucepan.
3. Bring rice and water to a rolling boil over high heat.
4. Immediately reduce heat to low and cover saucepan tightly with lid.
5. Simmer rice for 15 minutes without lifting the lid.
6. Remove saucepan from heat and let stand covered for 10 minutes.
7. While rice rests, zest the entire large fresh lemon using a microplane.
8. Juice the zested lemon to yield approximately 3 tablespoons fresh lemon juice.
9. Heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium heat.
10. Add 1/4 cup finely diced sweet yellow onion and cook until translucent, about 3 minutes.
11. Fluff the rested rice with a fork to separate grains.
12. Add fluffed rice to the skillet with cooked onions.
13. Stir in lemon zest, lemon juice, and 1 teaspoon coarse kosher salt.
14. Gently fold in 2 tablespoons freshly chopped flat-leaf parsley.
15. Cook mixture for 2 minutes, stirring constantly to evenly distribute flavors.

Keep this vibrant rice warm until serving to maintain its perfect fluffy texture. The bright citrus notes cut through rich proteins beautifully, making it ideal alongside grilled chicken or fish. For an extra pop, garnish with additional lemon slices and parsley sprigs before presenting.

Jasmine Rice and Shrimp Stir-Fry

You’ve probably stared down a bag of frozen shrimp and a lonely bag of jasmine rice, wondering how to turn them into something spectacular without a fuss. This stir-fry delivers big flavor with minimal effort, making weeknight dinners feel like a win.

Ingredients

• 1 cup fragrant jasmine rice
• 1 ½ cups cold filtered water
• 1 lb large raw shrimp, peeled and deveined
• 2 tbsp rich toasted sesame oil
• 3 cloves fresh garlic, minced
• 1-inch piece fresh ginger, finely grated
• 1 red bell pepper, thinly sliced
• 1 cup crisp sugar snap peas
• 3 tbsp premium soy sauce
• 1 tbsp smooth rice vinegar
• 2 thinly sliced green onions
• 1 tbsp toasted sesame seeds

Instructions

1. Rinse 1 cup fragrant jasmine rice under cold water until water runs clear.
2. Combine rice and 1 ½ cups cold filtered water in a medium saucepan.
3. Bring to a boil over high heat, then immediately reduce heat to low.
4. Cover and simmer for 15 minutes—don’t peek to keep steam locked in.
5. Remove from heat and let stand covered for 10 minutes to finish steaming.
6. Pat 1 lb large raw shrimp completely dry with paper towels.
7. Heat 2 tbsp rich toasted sesame oil in a large wok or skillet over high heat until shimmering.
8. Add shrimp in a single layer and cook for 2 minutes without moving.
9. Flip shrimp and cook 1 more minute until opaque and lightly curled.
10. Transfer shrimp to a clean plate using tongs.
11. Add 3 cloves fresh minced garlic and 1-inch grated fresh ginger to the hot wok.
12. Stir constantly for 30 seconds until fragrant but not browned.
13. Add 1 thinly sliced red bell pepper and 1 cup crisp sugar snap peas.
14. Stir-fry for 3 minutes until vegetables are bright and slightly tender-crisp.
15. Return cooked shrimp to the wok with any accumulated juices.
16. Pour in 3 tbsp premium soy sauce and 1 tbsp smooth rice vinegar.
17. Toss everything together for 1 minute until evenly coated and heated through.
18. Remove from heat and stir in 2 thinly sliced green onions.
19. Fluff cooked jasmine rice with a fork and divide among bowls.
20. Top with shrimp stir-fry mixture and sprinkle with 1 tbsp toasted sesame seeds.

Each bite offers tender shrimp against fluffy, aromatic rice with a satisfying crunch from the vegetables. The savory soy-ginger sauce clings perfectly to every component. For a fresh twist, serve with lime wedges or drizzle with chili crisp right at the table.

Cilantro Lime Jasmine Rice

Savor the vibrant fusion of zesty lime and fresh cilantro in this aromatic jasmine rice. This simple side dish transforms ordinary rice into a flavor-packed accompaniment that pairs beautifully with grilled meats, tacos, or curries. You’ll love how the bright citrus notes cut through rich dishes while the fragrant herbs add garden-fresh appeal.

Ingredients

– 1 cup fragrant jasmine rice
– 1 ¾ cups filtered water
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon rich extra virgin olive oil
– ½ cup finely chopped fresh cilantro leaves
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper

Instructions

1. Rinse 1 cup fragrant jasmine rice under cold running water until water runs clear to remove excess starch.
2. Combine rinsed rice and 1 ¾ cups filtered water in a medium saucepan with a tight-fitting lid.
3. Bring rice and water to a rolling boil over high heat, stirring once to prevent sticking.
4. Immediately reduce heat to low and cover saucepan completely with lid.
5. Simmer rice for exactly 15 minutes without removing lid to ensure proper steaming.
6. Remove saucepan from heat and let stand covered for 10 minutes to complete cooking process.
7. Fluff hot rice gently with a fork to separate grains without mashing them.
8. Drizzle 1 tablespoon rich extra virgin olive oil over the hot rice and toss to coat evenly.
9. Stir in 2 tablespoons freshly squeezed lime juice while rice is still warm to absorb maximum flavor.
10. Fold in ½ cup finely chopped fresh cilantro leaves using a gentle folding motion to distribute evenly.
11. Season with 1 teaspoon fine sea salt and ½ teaspoon freshly ground black pepper, mixing thoroughly.
12. Taste and adjust seasoning if needed before serving immediately. Aromatic jasmine rice provides the perfect fluffy base that absorbs the zesty lime and herbaceous cilantro beautifully. The grains remain distinct yet tender, creating a refreshing side that brightens any meal from grilled chicken to fish tacos.

Wild Mushroom Jasmine Rice Risotto

Ditch the traditional Arborio rice—this wild mushroom jasmine rice risotto brings unexpected floral notes to a classic comfort dish. Using fragrant jasmine rice creates a lighter, more aromatic base that pairs perfectly with earthy mushrooms. You’ll get creamy texture without constant stirring, making it surprisingly approachable for weeknights.

Ingredients

– 1 cup aromatic jasmine rice
– 4 cups rich chicken broth
– 8 oz mixed wild mushrooms (cremini, shiitake, oyster)
– 1 medium yellow onion, finely diced
– 3 cloves fresh garlic, minced
– ½ cup dry white wine
– ¼ cup grated Parmesan cheese
– 3 tbsp unsalted butter
– 2 tbsp extra virgin olive oil
– 1 tsp fresh thyme leaves
– ½ tsp kosher salt
– ¼ tsp freshly cracked black pepper

Instructions

1. Heat chicken broth in separate saucepan until simmering, then reduce to low heat.
2. Heat olive oil in large heavy-bottomed pot over medium-high heat until shimmering.
3. Add wild mushrooms and cook 6-8 minutes until browned and moisture evaporates.
4. Transfer mushrooms to plate, leaving any oil in pot.
5. Add butter to same pot and melt over medium heat.
6. Sauté diced onion 4-5 minutes until translucent but not browned.
7. Add minced garlic and cook 1 minute until fragrant.
8. Stir in jasmine rice and toast 2 minutes until edges turn slightly translucent.
9. Pour in white wine and cook until completely absorbed, about 2 minutes.
10. Add 1 cup warm broth and stir continuously until liquid is fully absorbed.
11. Repeat adding broth ½ cup at a time, stirring after each addition until absorbed.
12. Continue process until rice is tender but slightly firm, about 18-20 minutes total.
13. Stir in cooked mushrooms, thyme leaves, salt, and pepper.
14. Remove from heat and stir in Parmesan cheese until melted and creamy.
15. Let rest 2 minutes before serving to allow flavors to meld.
Essential creamy texture comes from the starchy jasmine rice releasing slowly during cooking. The floral aroma balances the earthy mushrooms beautifully. Serve immediately topped with extra Parmesan and fresh thyme sprigs for restaurant-quality presentation at home.

Sweet and Sour Jasmine Rice

Zesty and vibrant, this sweet and sour jasmine rice transforms ordinary grains into an unforgettable side dish. Perfectly balanced between tangy and sweet flavors, it pairs beautifully with grilled proteins or stands alone as a satisfying vegetarian option. The aromatic jasmine rice absorbs the dynamic sauce while maintaining its delicate texture.

Ingredients

– 1 cup fragrant jasmine rice
– 1 ¾ cups cold filtered water
– 3 tablespoons rich soy sauce
– 2 tablespoons tangy rice vinegar
– 2 tablespoons sweet honey
– 1 tablespoon toasted sesame oil
– 2 cloves fresh garlic, minced
– 1 teaspoon freshly grated ginger
– 2 tablespoons finely chopped green onions
– 1 tablespoon toasted sesame seeds

Instructions

1. Rinse 1 cup fragrant jasmine rice under cold running water until water runs clear, about 1 minute. 2. Combine rinsed rice and 1 ¾ cups cold filtered water in a medium saucepan. 3. Bring rice and water to a rolling boil over high heat, about 3-4 minutes. 4. Immediately reduce heat to low, cover saucepan tightly with lid, and simmer for 15 minutes exactly. 5. Remove saucepan from heat and let rice steam, covered, for 10 minutes without peeking. 6. While rice steams, whisk together 3 tablespoons rich soy sauce, 2 tablespoons tangy rice vinegar, and 2 tablespoons sweet honey in a small bowl until fully combined. 7. Heat 1 tablespoon toasted sesame oil in a large skillet over medium heat until shimmering, about 1 minute. 8. Add 2 cloves fresh minced garlic and 1 teaspoon freshly grated ginger to hot oil, sautéing until fragrant, about 30 seconds. 9. Pour prepared sauce mixture into skillet, bringing to a gentle simmer while stirring constantly. 10. Fluff steamed rice with fork and add to skillet, tossing gently to coat every grain with sauce. 11. Continue cooking rice mixture for 2 minutes, stirring frequently until sauce is fully absorbed. 12. Remove skillet from heat and stir in 2 tablespoons finely chopped green onions. 13. Transfer rice to serving bowl and sprinkle with 1 tablespoon toasted sesame seeds. Unbelievably fluffy with each grain distinct and separate, the rice delivers bursts of tangy vinegar followed by honey’s smooth sweetness. Serve alongside grilled chicken for a complete meal, or top with crispy fried eggs for an unexpected breakfast twist that highlights the complex flavor profile.

Garlic Butter Jasmine Rice

Hearty and aromatic, this garlic butter jasmine rice transforms a simple side into the star of your meal. Fragrant jasmine rice absorbs rich garlic butter flavors while maintaining perfect texture. You’ll want to make double batches for leftovers.

Ingredients

– 1 cup fragrant jasmine rice
– 2 cups filtered water
– 4 tablespoons rich unsalted butter
– 4 cloves fresh garlic, minced
– 1 teaspoon fine sea salt
– 2 tablespoons fresh parsley, chopped

Instructions

1. Rinse 1 cup fragrant jasmine rice under cold running water until water runs clear to remove excess starch.
2. Melt 4 tablespoons rich unsalted butter in a medium saucepan over medium heat for 1 minute.
3. Add 4 cloves minced fresh garlic to the melted butter and sauté for exactly 1 minute until fragrant but not browned.
4. Stir in rinsed jasmine rice and toast for 2 minutes, coating each grain with garlic butter.
5. Pour in 2 cups filtered water and add 1 teaspoon fine sea salt, stirring once to combine.
6. Bring mixture to a rolling boil over high heat, then immediately reduce to lowest heat setting.
7. Cover saucepan tightly with lid and simmer for 18 minutes without peeking to ensure proper steam buildup.
8. Remove saucepan from heat and let stand covered for 5 minutes to complete the cooking process.
9. Fluff rice gently with fork to separate grains without crushing them.
10. Fold in 2 tablespoons fresh chopped parsley until evenly distributed.

Serve this garlic butter jasmine rice immediately while warm and aromatic. Each grain remains separate with a subtle chewiness that complements the rich garlic infusion. Try pairing it with grilled proteins or stirring in roasted vegetables for a complete meal.

Jasmine Rice and Bean Burritos

Grab these simple ingredients for a satisfying meal that comes together in minutes. Jasmine rice and bean burritos deliver comforting flavors with minimal effort. Perfect for busy weeknights or meal prep.

Ingredients

• 1 cup fragrant jasmine rice
• 2 cups cold water
• 1 tablespoon rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 15-ounce can black beans, drained and rinsed
• 4 large flour tortillas
• 1 cup shredded Monterey Jack cheese
• Fresh cilantro leaves for garnish
• Lime wedges for serving

Instructions

1. Rinse 1 cup fragrant jasmine rice under cold water until water runs clear.
2. Combine rice with 2 cups cold water in saucepan and bring to boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes until all liquid is absorbed.
4. Remove rice from heat and let stand covered for 5 minutes to steam.
5. Fluff rice with fork and spread on baking sheet to cool completely.
6. Heat 1 tablespoon rich extra virgin olive oil in large skillet over medium heat.
7. Add 1 finely diced yellow onion and cook for 5 minutes until translucent.
8. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
9. Sprinkle in 1 teaspoon ground cumin and 1 teaspoon smoked paprika, toasting for 30 seconds.
10. Add drained black beans and cook for 3 minutes until heated through.
11. Combine bean mixture with cooled rice in large bowl.
12. Warm 4 large flour tortillas in dry skillet for 30 seconds per side until pliable.
13. Divide rice-bean mixture evenly among tortillas, leaving 2-inch border.
14. Sprinkle 1 cup shredded Monterey Jack cheese over filling.
15. Fold sides of tortillas inward, then roll tightly from bottom to form burritos.
16. Return burritos to skillet seam-side down and cook over medium heat for 2 minutes per side until golden brown.

Warm tortillas yield pliable wraps that won’t crack during rolling. The jasmine rice provides subtle floral notes that complement the smoky beans perfectly. Serve with fresh cilantro leaves and lime wedges for bright acidity that cuts through the richness.

Jasmine Rice with Almonds and Apricots

Zesty yet comforting, this jasmine rice dish transforms simple grains into something special. Toasted almonds and sweet apricots create a delightful contrast that pairs beautifully with grilled meats or roasted vegetables. It’s the kind of side that steals the spotlight without much effort.

Ingredients

– 1 cup fragrant jasmine rice
– 1 ¾ cups cold filtered water
– ½ cup raw sliced almonds
– ⅓ cup chopped dried apricots
– 2 tablespoons unsalted butter
– ½ teaspoon fine sea salt

Instructions

1. Rinse 1 cup fragrant jasmine rice under cold running water until water runs clear to remove excess starch.
2. Melt 2 tablespoons unsalted butter in a medium saucepan over medium heat until foaming subsides.
3. Add ½ cup raw sliced almonds to the butter and toast for 2-3 minutes, stirring constantly until golden and fragrant.
4. Add rinsed rice to the pan and stir to coat with butter, toasting for 1 minute until slightly translucent at the edges.
5. Pour in 1 ¾ cups cold filtered water and add ½ teaspoon fine sea salt, stirring once to combine.
6. Bring to a rolling boil over high heat, then immediately reduce heat to low and cover tightly with a lid.
7. Simmer for 15 minutes without lifting the lid to allow proper steam buildup.
8. Remove from heat and let stand covered for 10 minutes to complete the cooking process.
9. Fluff rice gently with a fork to separate grains without crushing them.
10. Fold in ⅓ cup chopped dried apricots until evenly distributed throughout the rice.
Perfectly cooked jasmine rice should be fluffy with distinct grains that cling to the almonds and apricots. The buttery nuts provide crunch against the chewy sweetness of dried fruit. Serve alongside roasted chicken or stuff into bell peppers for a colorful main dish.

Vegetable Thai Coconut Jasmine Rice

Looking for a vibrant one-pot meal that delivers big flavor with minimal effort? This vegetable Thai coconut jasmine rice brings restaurant-quality taste to your weeknight table. Let the fragrant coconut milk and aromatic spices transform simple ingredients into something extraordinary.

Ingredients

– 1 cup premium jasmine rice
– 1 (13.5 oz) can rich coconut milk
– 1 cup crisp vegetable broth
– 2 tbsp fragrant coconut oil
– 1 medium yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 tbsp freshly grated ginger
– 1 red bell pepper, thinly sliced
– 1 cup sweet carrots, diced
– 2 tbsp savory soy sauce
– 1 tbsp vibrant lime juice
– 1 tsp aromatic curry powder
– ½ tsp crushed red pepper flakes
– ¼ cup fresh cilantro, chopped
– 2 green onions, thinly sliced

Instructions

1. Rinse 1 cup premium jasmine rice under cold water until water runs clear to remove excess starch.
2. Heat 2 tbsp fragrant coconut oil in a large skillet over medium heat until shimmering.
3. Add 1 finely diced yellow onion and cook for 3-4 minutes until translucent.
4. Stir in 3 minced garlic cloves and 1 tbsp freshly grated ginger, cooking for 1 minute until fragrant.
5. Add 1 thinly sliced red bell pepper and 1 cup diced sweet carrots, sautéing for 4 minutes until slightly softened.
6. Pour in the rinsed jasmine rice and toast for 2 minutes, stirring constantly to coat with oil.
7. Add 1 can rich coconut milk, 1 cup crisp vegetable broth, 1 tbsp aromatic curry powder, and ½ tsp crushed red pepper flakes.
8. Bring mixture to a boil, then immediately reduce heat to low and cover tightly.
9. Simmer for 18 minutes without lifting the lid to ensure proper steam buildup.
10. Remove from heat and let stand covered for 5 minutes to complete the cooking process.
11. Fluff rice with a fork, then stir in 2 tbsp savory soy sauce and 1 tbsp vibrant lime juice.
12. Fold in ¼ cup chopped fresh cilantro and 2 thinly sliced green onions.

Just out of the pot, this rice boasts perfectly separated grains with a creamy coconut backbone. The vegetables maintain a satisfying crunch against the tender rice, while the lime brightens each aromatic bite. Serve it alongside grilled shrimp or top with a fried egg for a complete meal that feels both comforting and exotic.

Conclusion

Your culinary journey through these 24 jasmine rice recipes proves this fragrant grain’s incredible versatility. From comforting classics to exciting global dishes, there’s something for every home cook to love. We’d be delighted if you tried these recipes, shared your favorites in the comments below, and pinned this article to your Pinterest boards for future inspiration!