Jasmine Rice

Jasmine Rice

71 Reviews 7 Pics
  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    1 h
Recipe by  Brian

“This pilaf is made with jasmine rice, an aromatic rice popular in Thai cuisine.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings



  1. In a large saucepan over a medium-low heat, warm the oil. Add onion and saute for 3 to 5 minutes. Mix in green peas, bay leaf, and jasmine rice. Stir to coat the rice.
  2. Pour 3 cups water into the saucepan and add the salt. Increase the heat to medium and let the rice come to a quick simmer. Reduce heat to low and let rice simmer lightly and sit uncovered until all of the liquid is absorbed. Cover the rice and remove from heat, let sit approximately 40 minutes.

Share It

Reviews (71)

Rate This Recipe


Perfect! I needed a simple rice, something beyond just basic cooked rice, but nothing that would detract from the main dish. I wanted it to be a tasty and attractive supporting side dish. This was exactly what I wanted. Beautiful bright white contrasting attractively with the bright green peas (I added a little extra). Just enough flavor from the onion and the bay leaf. This was an excellent foundation for "Halibut with Tomato-Basil Sauce," also from this site. Very pleased!



The rice has a very subtle taste and I enjoyed it. I added some garlic while the onion was sauting and used one can of chicken stock in place of the part of the water. The rice was good however this makes a lot more than four servings. Because the meat I made the rice with had a strong taste it complimented well. I wouldn't suggest this unless your meat has a lot of flavor. Also, all I had was a can of peas and carrots. I though this needed more vegetables though and next time I would double the amount.



Basically the flavor wasn't different enough from preparing Jasmine Rice alone for me to add the extra ingredients. If I were to do this again I might see if adding more onion makes a difference. I prepared this with Baked Vegetables and Fish in a vegetable patch. It is a fine recipe, but it really doesn't taste any different than Jasmine Rice alone.

More Reviews

Similar Recipes

Matar Pulao (Rice with Peas)

Matar Pulao (Rice with Peas)

Jeera (Cumin) Rice

Jeera (Cumin) Rice

Seasoned Rice

Seasoned Rice

Delicate Jasmine Rice

Delicate Jasmine Rice

Peas Rice

Peas Rice

Jasmine Rice Pudding with Toasted Coconut

Jasmine Rice Pudding with Toasted Coconut


Amount Per Serving (4 total)

  • Calories
  • 325 cal
  • 16%
  • Fat
  • 6.8 g
  • 10%
  • Carbs
  • 59.4 g
  • 19%
  • Protein
  • 5.3 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet



previous recipe:

Coconut Jasmine Rice


next recipe:

Yellow Curry Chicken with Jasmine Rice