How to Cook Ruby Red Jasmine Rice

by Michelle Powell-Smith

A boy making rice in a rice maker while his mother watches.

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Ruby red jasmine rice is a hearty, long-grain rice with a deep, reddish brown color. This whole-grain rice, which is native to Thailand, contains 2 grams of fiber and 4 grams of protein per serving. The hearty, toothsome texture and robust flavor pair well with a variety of flavors, including curry spices, garlic, ginger and star anise. Serve ruby red jasmine rice hot or cold.

Measure 1 cup of rice for every four servings if the rice is a side dish. If ruby red rice is a significant part of your meal, you can allow 1/3 cup to 1/2 cup dry jasmine rice per serving. Add the rice to the cooking pot.

Pour 2 cups of water into the pot for each cup of rice you've added. Use chicken or vegetable stock instead of water for more flavorful rice.

Season with 1/2 teaspoon to 3/4 teaspoon of salt if you're preparing 1 cup of dry ruby red jasmine rice. Increase the amount of salt accordingly if you're serving a crowd.

Add 1 tablespoon of butter to the pot.

Bring the rice and water mixture to a boil over high heat. Reduce the heat to low, and cover the pot with a tight-fitting lid. Simmer gently for 50 to 60 minutes until the water is absorbed.

Remove the lid and drape a towel over the hot pot. Replace the lid. Allow the rice to sit covered like this for 10 minutes before serving.


  • If you have a rice cooker, simply add the rice, water, butter and salt to the cooker. Close and turn the cooker on, using the whole grain or brown rice setting if you have one.

Photo Credits

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About the Author

With a master's degree in art history from the University of Missouri-Columbia, Michelle Powell-Smith has been writing professionally for more than a decade. An avid knitter and mother of four, she has written extensively on a wide variety of subjects, including education, test preparation, parenting, crafts and fashion.