Jasmine Rice

Jasmine rice is another aromatic rice, recognized world wide as Thailand's specialty. It is also known as fragrant rice or "Hom Mali" rice. Though, it originates from Thailand, there are many varieties grown in different parts of the world in imitation of this unique type of rice. These varieties have improved over the years, but so far no one has matched the unique texture, aroma, and flavour of Thai Jasmine.

Description of Jasmine Rice

Thai Jasmine rice belongs to the Indica (long-grain) category . The grains of Jasmine rice appear silky, smooth, and shiny. When cooked, Jasmine rice produces an elegant aroma. This is an excellent white rice can be interchanged with white Basmati rice for variety. This rice has a slight jasmine aroma after cooking and cooks to nice firm rice. Its flavour is slightly less pronounced than basmati. However, the rice loses aroma with time. The length and slenderness of the grains suggest that they should remain separate on cooking but it differs from other long grain rices in that it has a soft and slightly sticky texture when cooked. It is just slightly sticky when compared to Basmati, which is not sticky at all. The rice looks much like southern long grain rice before and after cooking, but the amylose content is around 18% and so the texture is sticky, much like California medium grain rice.

Usage of Jasmine Rice

Excellent choice when cooking Thai curries and Vietnamese dishes, Chinese and other South East Asian food. Can be use in making pulao, biryani. Even the plain boiled white rice has its unique flavour. It is an aromatic rice with a strong aroma and taste that is unique.