20 Flavorful Jasmine Rice Recipes for Every Occasion

Jasmine rice is the fragrant, fluffy canvas your weeknight dinners—or weekend feasts—have been craving! Whether you’re whipping up a quick stir-fry, a cozy one-pot meal, or a vibrant seasonal dish, these 20 flavorful recipes prove just how versatile this aromatic grain can be. From comforting classics to bold new twists, get ready to fall in love with jasmine rice all over again. Let’s dig in!

Jasmine Rice Pilaf with Herbs and Lemon

This fragrant, citrusy pilaf turns simple jasmine rice into a bright and herb-packed side dish that pairs beautifully with grilled meats or roasted veggies.

Ingredients:

• 1 ½ cups jasmine rice, rinsed
• 2 ¼ cups low-sodium chicken or vegetable broth
• 2 tbsp unsalted butter
• 1 small shallot, finely chopped
• 2 garlic cloves, minced
• ½ tsp kosher salt
• ¼ tsp black pepper
• Zest and juice of 1 lemon (about 2 tbsp juice)
• ¼ cup chopped fresh parsley
• 2 tbsp chopped fresh dill
• 1 tbsp chopped fresh chives

Instructions:

1. Melt 2 tbsp unsalted butter in a medium saucepan over medium heat. Add 1 small shallot and cook for 3 minutes until softened. Stir in 2 garlic cloves and cook for 30 seconds until fragrant.
2. Add 1 ½ cups jasmine rice, ½ tsp kosher salt, and ¼ tsp black pepper, stirring to coat the rice in butter. Pour in 2 ¼ cups broth and bring to a boil.
3. Reduce heat to low, cover, and simmer for 15 minutes (no peeking!). Remove from heat and let sit, covered, for 5 minutes.
4. Fluff rice with a fork, then gently fold in zest and juice of 1 lemon, ¼ cup parsley, 2 tbsp dill, and 1 tbsp chives.

The lemon zest adds pops of freshness, while the trio of herbs keeps every bite lively. Perfect for when you want a side dish that holds its own!

Tip: For extra texture, toast ¼ cup sliced almonds with the rice in step 2.

Coconut Jasmine Rice with Mango Slices

This fragrant, tropical side dish is like a mini vacation in a bowl—sweet coconut rice pairs perfectly with juicy mango for a burst of sunshine.

Ingredients:

• 1 cup jasmine rice, rinsed
• 1 (13.5 oz) can coconut milk
• 1/2 cup water
• 1 tbsp granulated sugar
• 1/2 tsp salt
• 1 ripe mango, peeled and thinly sliced
• 1 tbsp toasted coconut flakes (optional garnish)

Instructions:

1. In a medium saucepan, combine the jasmine rice, coconut milk, water, 1 tbsp sugar, and 1/2 tsp salt. Bring to a gentle boil over medium-high heat, stirring once.
2. Reduce heat to low, cover, and simmer for 15 minutes (no peeking!). Remove from heat and let steam, covered, for 10 more minutes.
3. Fluff rice with a fork and divide among bowls. Top with mango slices and sprinkle with toasted coconut flakes if using.

The magic here is in the rice’s creamy texture—thanks to the coconut milk—which makes it luxe enough for dessert but balanced enough to pair with savory dishes.

Tip: For extra fragrance, toss a pandan leaf into the pot while cooking (remove before serving).

Spicy Thai Basil Jasmine Rice

This fragrant, one-pan wonder brings the bold flavors of Thai street food to your kitchen in under 30 minutes—perfect for busy weeknights.

Ingredients:

• 1 cup jasmine rice, rinsed
• 1 ¼ cups water
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 Thai chili (or ½ serrano pepper), thinly sliced
• 1 cup packed fresh Thai basil leaves (or Italian basil in a pinch)
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• ½ tsp white pepper
• 1 lime, cut into wedges (for serving)

Instructions:

1. Cook jasmine rice with water in a rice cooker or saucepan until tender (about 15 minutes). Fluff with a fork and set aside.
2. Heat vegetable oil in a large skillet over medium-high. Add garlic and Thai chili; stir-fry for 30 seconds until fragrant.
3. Add cooked rice, breaking up clumps. Stir in soy sauce, oyster sauce, sugar, and white pepper. Toss for 2 minutes until evenly coated.
4. Remove from heat and fold in Thai basil leaves—they’ll wilt slightly from the residual heat.
5. Serve with lime wedges for squeezing over the top.

The magic here? The basil stays bright and peppery, balancing the savory-sweet sauce clinging to each grain. Tip: For extra crunch, top with a fried egg or crispy shallots.

Garlic Butter Jasmine Rice with Parmesan

This fragrant, buttery rice is a side dish that steals the show—perfect for pairing with grilled meats or enjoying on its own.

Ingredients:

• 1 cup jasmine rice, rinsed
• 1 3/4 cups water
• 3 tbsp unsalted butter
• 3 garlic cloves, minced
• 1/4 tsp salt
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley (optional)

Instructions:

1. In a medium saucepan, melt 2 tbsp butter over medium heat. Add the garlic and sauté for 1 minute until fragrant but not browned.
2. Add the jasmine rice and stir to coat in the butter. Pour in the water and salt, then bring to a boil.
3. Reduce heat to low, cover, and simmer for 15 minutes (no peeking!). Remove from heat and let sit, covered, for 5 minutes.
4. Fluff the rice with a fork, then stir in the remaining 1 tbsp butter and Parmesan cheese until creamy. Garnish with parsley if using.

The Parmesan melts into the rice for a luxuriously creamy texture, while the garlic butter keeps every bite fragrant and rich.

Tip: For extra depth, toast the rinsed rice in the butter for 2 minutes before adding water.

Jasmine Rice Sushi Rolls with Avocado

These sushi rolls swap traditional short-grain rice for fragrant jasmine rice, adding a subtly sweet twist to your homemade rolls—perfect for a light lunch or fun dinner project!

Ingredients:

• 1 cup uncooked jasmine rice, rinsed
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 sheets nori (seaweed)
• 1 ripe avocado, thinly sliced
• 1/2 cucumber, julienned
• 1 tbsp toasted sesame seeds
• 2 tsp soy sauce (for serving)

Instructions:

1. Cook the rice: Combine rinsed jasmine rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes.
2. Season the rice: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold into the warm rice with a spatula.
3. Assemble rolls: Lay a nori sheet on a bamboo mat. Spread 3/4 cup seasoned rice evenly over the nori, leaving a 1-inch border at the top. Arrange avocado slices and cucumber sticks horizontally across the rice. Sprinkle with 1/4 tbsp sesame seeds.
4. Roll tightly: Starting from the bottom edge, use the mat to roll the nori away from you, pressing gently as you go. Seal the edge with a dab of water.
5. Slice and serve: Use a sharp knife to cut each roll into 8 pieces. Serve with soy sauce for dipping.

The floral aroma of jasmine rice pairs beautifully with creamy avocado, while the cucumber adds a refreshing crunch—no raw fish required!

Tip: Wet your knife between cuts for cleaner slices.

Teriyaki Chicken Jasmine Rice Bowl

This easy, flavor-packed bowl brings together sticky-sweet teriyaki chicken and fluffy jasmine rice for a weeknight dinner that feels like takeout—but better.

Ingredients:

• 1 cup jasmine rice, uncooked
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp neutral oil (like avocado or canola)
• 1/3 cup soy sauce
• 3 tbsp honey
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp cornstarch
• 2 green onions, thinly sliced
• 1 tsp sesame seeds (optional)

Instructions:

1. Cook jasmine rice according to package instructions. Fluff with a fork and set aside.
2. Heat oil in a large skillet over medium-high. Add chicken and cook for 5–6 minutes, stirring occasionally, until browned.
3. While chicken cooks, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and cornstarch in a small bowl.
4. Pour sauce over chicken and simmer for 3–4 minutes, stirring frequently, until sauce thickens and coats the chicken.
5. Divide rice into bowls, top with teriyaki chicken, and garnish with green onions and sesame seeds.

The magic here? The cornstarch creates a glossy, restaurant-style glaze that clings to every bite of tender chicken.

Tip: For extra crunch, add quick-pickled cucumbers—just toss thin slices with 1 tbsp rice vinegar and a pinch of sugar while the chicken cooks.

Jasmine Rice Pudding with Cardamom

This creamy, fragrant rice pudding gets a floral lift from jasmine rice and warm spice from cardamom—comfort food with a little elegance.

Ingredients:

• 1 cup jasmine rice
• 4 cups whole milk
• 1/2 cup granulated sugar
• 1/4 tsp salt
• 1 tsp ground cardamom
• 1 tsp vanilla extract
• 1/4 cup heavy cream (optional, for serving)
• 2 tbsp chopped pistachios (optional, for garnish)

Instructions:

1. Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. In a medium saucepan, combine the rice, whole milk, 1/2 cup sugar, and 1/4 tsp salt. Bring to a gentle boil over medium heat, stirring frequently.
3. Reduce heat to low and simmer uncovered for 30–35 minutes, stirring occasionally, until the rice is tender and the mixture thickens to a porridge-like consistency.
4. Stir in 1 tsp cardamom and 1 tsp vanilla extract. Cook for 1 more minute, then remove from heat.
5. Let cool slightly (it will thicken further). Serve warm or chilled, drizzled with heavy cream and sprinkled with pistachios if desired.

The jasmine rice adds a subtle perfume that pairs beautifully with cardamom’s citrusy warmth—this isn’t your average rice pudding!

Tip: For extra richness, swap 1 cup of milk for coconut milk. Top with toasted coconut flakes for crunch.

Curried Jasmine Rice with Chickpeas

This fragrant, one-pot dish is a weeknight hero—earthy chickpeas and fluffy jasmine rice soak up a cozy curry spice blend for a meal that’s as easy as it is satisfying.

Ingredients

• 1 cup jasmine rice, rinsed
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1 3/4 cups vegetable broth
• 1/4 cup chopped cilantro (optional, for garnish)

Instructions

1. Heat olive oil in a medium pot over medium heat. Add onion and sauté for 3 minutes until softened. Stir in garlic, curry powder, turmeric, and salt; cook for 1 minute until fragrant.
2. Add jasmine rice and chickpeas, stirring to coat in the spices. Pour in vegetable broth and bring to a boil.
3. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes (no peeking—this steams the rice perfectly!).
4. Fluff with a fork and garnish with cilantro if using.

The magic here? Letting the rice rest off the heat ensures each grain stays separate and fluffy while soaking up every bit of that golden curry flavor.

Tip: For extra richness, stir in a spoonful of coconut milk with the broth.

Jasmine Rice Stuffed Bell Peppers

These vibrant bell peppers are packed with fragrant jasmine rice, savory spices, and just the right amount of cheese for a cozy, satisfying meal.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup uncooked jasmine rice
• 1 ½ cups vegetable broth
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup shredded Monterey Jack cheese, divided
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. Preheat oven to 375°F. In a medium saucepan, combine jasmine rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes.
2. While rice cooks, heat olive oil in a skillet over medium heat. Add onion and sauté for 3 minutes until softened. Stir in garlic, cumin, smoked paprika, salt, and black pepper; cook for 1 minute until fragrant.
3. Fluff the cooked rice with a fork, then stir in the onion mixture, ½ cup Monterey Jack cheese, and cilantro (if using). Spoon the filling evenly into the bell peppers.
4. Place peppers upright in a baking dish, cover with foil, and bake for 25 minutes. Uncover, top with remaining ½ cup cheese, and bake for another 10 minutes until cheese is bubbly and peppers are tender.

The floral aroma of jasmine rice pairs beautifully with the smoky spices, while the melted cheese adds a gooey finish that’s downright irresistible.

Tip: For extra flavor, try swapping half the broth with coconut milk when cooking the rice!

Lemon Ginger Jasmine Rice with Scallions

Bright, fragrant, and just a little zingy—this Lemon Ginger Jasmine Rice with Scallions is a simple side that steals the show with its vibrant flavors.

• 1 cup jasmine rice, rinsed
• 1 1/4 cups water
• 1 tbsp grated fresh ginger
• 1 tbsp lemon zest (from about 1 lemon)
• 2 tbsp fresh lemon juice
• 1 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 cup thinly sliced scallions (green parts only)

1. In a medium saucepan, combine the jasmine rice, water, grated ginger, lemon zest, butter, and salt. Bring to a boil over medium-high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes (no peeking!). Remove from heat and let stand, covered, for 5 minutes.
3. Fluff the rice gently with a fork, then stir in the lemon juice and scallions until evenly distributed.

The ginger and lemon play off each other beautifully here, while the scallions add a fresh crunch that makes every bite interesting.

Tip: For extra fragrance, toast the rinsed rice in the dry saucepan for 2 minutes before adding the water and other ingredients.

Jasmine Rice and Black Bean Burritos

These hearty burritos pack a punch with fluffy jasmine rice, smoky black beans, and a hint of lime—perfect for a quick weeknight dinner or meal prep!

Ingredients:

• 1 cup uncooked jasmine rice
• 1 (15 oz) can black beans, drained and rinsed
• 1 tbsp olive oil
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• Juice of 1 lime
• 4 large flour tortillas
• 1/2 cup shredded Monterey Jack cheese
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Cook the jasmine rice according to package instructions. Fluff with a fork and set aside.
2. Heat olive oil in a skillet over medium heat. Add red onion and sauté for 3 minutes until softened. Stir in garlic, cumin, smoked paprika, and salt; cook for 1 minute until fragrant.
3. Add black beans to the skillet and cook for 2–3 minutes, mashing slightly with a spoon. Stir in lime juice and remove from heat.
4. Warm tortillas in a dry skillet or microwave for 10 seconds. Divide rice, bean mixture, and cheese evenly among tortillas. Fold tightly into burritos.
5. Optional: Grill burritos seam-side down in a lightly oiled pan for 2 minutes per side for a crispy finish.
6. Garnish with fresh cilantro and serve warm.

The jasmine rice adds a subtly sweet fragrance that pairs beautifully with the smoky beans—no one will guess how simple these are!

Tip: For extra flavor, stir a handful of chopped cilantro into the rice before assembling.

Jasmine Rice Paella with Seafood

This fragrant twist on paella swaps traditional rice for floral jasmine rice, soaking up all the briny goodness of seafood and saffron.

Ingredients:

• 1 ½ cups jasmine rice, rinsed
• 3 cups seafood or chicken broth
• ½ lb large shrimp, peeled and deveined
• ½ lb mussels, scrubbed
• ½ lb scallops
• 1 medium onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• ¼ cup olive oil
• 1 tsp smoked paprika
• ½ tsp saffron threads, crushed
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup chopped parsley
• 1 lemon, cut into wedges

Instructions:

1. Heat olive oil in a wide, shallow pan over medium heat. Add onion and red bell pepper, sautéing for 5 minutes until soft. Stir in garlic, smoked paprika, saffron, salt, and black pepper; cook for 1 minute until fragrant.
2. Add jasmine rice, stirring to coat in the spices. Pour in broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
3. Nestle shrimp, mussels, and scallops into the rice. Cover and cook for 8–10 minutes until seafood is opaque and mussels open (discard any unopened ones).
4. Sprinkle with parsley and serve with lemon wedges.

The jasmine rice absorbs the saffron and seafood flavors beautifully, creating a lighter yet deeply aromatic paella that’s perfect for summer gatherings.

Tip: For extra depth, toast the rice in the oil for 2 minutes before adding broth.

Jasmine Rice Salad with Cucumber and Mint

This refreshing rice salad is a breeze to throw together, with crisp cucumber, bright mint, and a zesty lime dressing that makes it perfect for picnics or weeknight sides.

Ingredients:

• 1 cup jasmine rice, rinsed
• 1 1/4 cups water
• 1 English cucumber, diced (about 2 cups)
• 1/4 cup fresh mint leaves, thinly sliced
• 3 tbsp lime juice (about 2 limes)
• 2 tbsp olive oil
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a small saucepan, combine the jasmine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and transfer to a large bowl to cool slightly.
2. While the rice cools, whisk together the lime juice, olive oil, honey, salt, and black pepper in a small bowl.
3. Add the diced cucumber and sliced mint to the rice. Pour the dressing over and toss gently until everything is evenly coated.
4. Serve immediately or chill for 30 minutes to let the flavors meld. The salad stays fresh in the fridge for up to 2 days.

The contrast of fluffy jasmine rice with crunchy cucumber and herbaceous mint makes this salad a standout—plus, it’s just as good warm or cold!

Tip: For extra texture, sprinkle with toasted sesame seeds or chopped peanuts before serving.

Jasmine Rice Congee with Ginger and Chicken

This soothing, fragrant congee is like a warm hug in a bowl—perfect for cozy mornings or when you need a gentle, nourishing meal.

Ingredients:

• 1 cup jasmine rice
• 6 cups low-sodium chicken broth
• 1 lb boneless, skinless chicken thighs
• 1 (2-inch) piece fresh ginger, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tsp kosher salt
• 2 green onions, thinly sliced
• Fresh cilantro leaves (for garnish)

Instructions:

1. Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. In a large pot, combine the rice, chicken broth, chicken thighs, and ginger. Bring to a boil over high heat, then reduce to a simmer. Partially cover and cook for 45 minutes, stirring occasionally, until the rice breaks down into a creamy porridge.
3. Remove the chicken and shred it into bite-sized pieces using two forks. Return the chicken to the pot.
4. Stir in the soy sauce, sesame oil, and salt. Simmer uncovered for 10 more minutes to let the flavors meld.
5. Ladle into bowls and top with green onions and cilantro.

The magic here is in the jasmine rice—its floral aroma elevates the congee beyond the usual, while the ginger adds a subtle, warming kick.

Tip: For extra richness, drizzle with a little extra sesame oil just before serving.

Jasmine Rice Risotto with Mushrooms

This creamy, fragrant twist on risotto swaps Arborio for jasmine rice, adding a floral note that pairs beautifully with earthy mushrooms.

Ingredients:

• 1 ½ cups jasmine rice
• 4 cups low-sodium vegetable broth, kept warm
• 8 oz cremini mushrooms, sliced
• 3 tbsp unsalted butter, divided
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• ½ cup dry white wine
• ½ cup grated Parmesan cheese
• 1 tbsp fresh thyme leaves
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. In a large skillet, melt 2 tbsp butter over medium heat. Add onion and cook for 3 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
2. Add mushrooms and thyme leaves, cooking for 5 minutes until mushrooms soften. Season with ½ tsp salt and ¼ tsp black pepper.
3. Stir in jasmine rice, toasting for 1 minute. Pour in ½ cup white wine, scraping up any browned bits, and simmer until mostly evaporated.
4. Add warm broth, ½ cup at a time, stirring frequently until absorbed before adding more (about 20 minutes total). Rice should be tender but slightly chewy.
5. Remove from heat. Stir in remaining 1 tbsp butter and Parmesan cheese until creamy. Adjust seasoning if needed.

The jasmine rice’s delicate perfume and the mushrooms’ umami depth make this risotto feel both comforting and sophisticated—no constant stirring required!

Tip: For extra richness, finish with a drizzle of truffle oil or a sprinkle of crispy fried shallots.

Jasmine Rice and Vegetable Stir-Fry

This vibrant stir-fry turns fluffy jasmine rice and crisp veggies into a quick, satisfying meal that’s packed with fresh flavors.

Ingredients:

• 1 cup uncooked jasmine rice
• 2 tbsp vegetable oil, divided
• 1 small red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 medium carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp sugar
• 2 green onions, sliced

Instructions:

1. Cook the jasmine rice according to package instructions. Fluff with a fork and set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the red bell pepper, broccoli, and carrot. Stir-fry for 4–5 minutes until crisp-tender.
3. Push the veggies to one side, add the remaining 1 tbsp vegetable oil, and sauté the garlic for 30 seconds until fragrant.
4. Add the cooked rice to the skillet, followed by the soy sauce, sesame oil, and sugar. Toss everything together for 2–3 minutes until evenly coated and heated through.
5. Garnish with green onions and serve immediately.

The nutty aroma of toasted sesame oil and the slight sweetness of jasmine rice make this dish feel restaurant-worthy—without the fuss.

Tip: For extra protein, toss in cubed tofu or shredded chicken with the veggies in step 2.

Jasmine Rice Casserole with Cheese and Broccoli

This cozy, cheesy casserole turns fluffy jasmine rice and tender broccoli into a comforting weeknight dish with just the right amount of creamy richness.

Ingredients:

• 1 1/2 cups uncooked jasmine rice
• 3 cups chicken or vegetable broth
• 2 cups fresh broccoli florets, chopped small
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. In a medium saucepan, combine jasmine rice and broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
2. Meanwhile, steam broccoli florets for 3-4 minutes until bright green but still crisp. Drain and set aside.
3. In a large bowl, mix cooked rice, steamed broccoli, 1 cup cheddar cheese, 1/4 cup Parmesan, heavy cream, butter, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Stir until well combined.
4. Transfer mixture to a greased 9×13-inch baking dish. Top with remaining 1/2 cup cheddar and 1/4 cup Parmesan.
5. Bake at 375°F for 20 minutes until bubbly and golden on top. Let rest 5 minutes before serving.

The nutty aroma of jasmine rice pairs perfectly with the sharp cheeses, while the broccoli keeps every bite fresh and vibrant.

Tip: For extra crunch, sprinkle buttery breadcrumbs over the cheese topping before baking.

Jasmine Rice Porridge with Coconut Milk

Jasmine Rice Porridge with Coconut Milk

This creamy, fragrant porridge is like a hug in a bowl—comforting, subtly sweet, and perfect for lazy weekend mornings.

Ingredients

• 1 cup jasmine rice, rinsed
• 4 cups water
• 1 (13.5 oz) can full-fat coconut milk
• 3 tbsp sugar
• 1/2 tsp salt
• 1/2 tsp vanilla extract
• Toasted coconut flakes and sliced mango (for serving)

Instructions

1. In a medium pot, combine the rinsed jasmine rice and water. Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 15 minutes, stirring occasionally.
2. Stir in the coconut milk, sugar, salt, and vanilla extract. Simmer for another 10–12 minutes, stirring frequently, until the porridge thickens to a creamy, pudding-like consistency.
3. Remove from heat and let sit for 5 minutes to thicken further. Serve warm topped with toasted coconut flakes and fresh mango.

The magic here is in the balance: the floral jasmine rice plays off the rich coconut milk, while a pinch of salt keeps it from feeling overly sweet.

Tip: For extra depth, toast the rice in a dry pan for 2 minutes before boiling—it amps up the nutty aroma!

Jasmine Rice and Lentil Curry

This fragrant Jasmine Rice and Lentil Curry is a cozy, one-pot wonder that balances fluffy rice, tender lentils, and warm spices in every bite.

• 1 cup jasmine rice, rinsed
• 1 cup dried brown lentils, rinsed
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 (14 oz) can coconut milk
• 2 cups vegetable broth
• 1 tsp salt
• Fresh cilantro, for garnish

1. Heat olive oil in a large pot over medium heat. Add onion and sauté for 3 minutes until softened. Stir in garlic, ginger, curry powder, cumin, turmeric, and cayenne (if using); cook for 1 minute until fragrant.
2. Add lentils, jasmine rice, coconut milk, vegetable broth, and salt. Stir well, then bring to a boil.
3. Reduce heat to low, cover, and simmer for 20 minutes until liquid is absorbed and lentils are tender. Remove from heat and let sit, covered, for 5 minutes.
4. Fluff with a fork and garnish with fresh cilantro.

The magic here? The rice and lentils cook together, soaking up all the spiced coconut broth for a dish that’s creamy, hearty, and packed with flavor.

Tip: For extra richness, swirl in a spoonful of plain yogurt before serving.

Jasmine Rice with Roasted Vegetables and Tahini Dressing

This vibrant bowl combines fluffy jasmine rice with caramelized roasted veggies and a creamy, nutty tahini dressing—perfect for a wholesome weeknight dinner.

Ingredients:

• 1 cup jasmine rice, rinsed
• 1 1/4 cups water
• 1 small sweet potato, diced (about 2 cups)
• 1 small cauliflower, cut into florets (about 3 cups)
• 1 red bell pepper, sliced
• 3 tbsp olive oil, divided
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 2 tbsp warm water

Instructions:

1. Cook the rice: In a saucepan, combine rinsed jasmine rice and 1 1/4 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam, covered, for 5 minutes.
2. Roast the veggies: Preheat oven to 425°F. Toss sweet potato, cauliflower, and red bell pepper with 2 tbsp olive oil, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp salt. Spread on a baking sheet and roast for 25 minutes, flipping halfway, until tender and charred at the edges.
3. Make the dressing: Whisk together tahini, lemon juice, maple syrup, 1 tbsp olive oil, and 2 tbsp warm water until smooth. Adjust with more water if needed for a drizzleable consistency.
4. Assemble: Fluff the rice with a fork, divide into bowls, and top with roasted vegetables. Drizzle generously with tahini dressing.

The contrast of creamy tahini against the smoky, caramelized veggies turns simple ingredients into something seriously special.

Tip: For extra crunch, sprinkle with toasted sesame seeds or chopped almonds.

Conclusion

With 20 delicious jasmine rice recipes for every occasion, this roundup has something for everyone! Whether you’re craving something cozy, vibrant, or quick, these dishes are sure to impress. Give them a try, and let us know which one is your favorite in the comments below. Don’t forget to share this article on Pinterest so fellow food lovers can enjoy these flavorful meals too. Happy cooking!