Jasmine Rice

Jasmine rice is native to Thailand and is sometimes called "Thai" rice. It is delicious in Thai or Chinese dishes, cooking up light and tender with superb, nutty flavour and aroma. About Jasmine Rice Jasmine rice is a long-grain variety that falls in the aromatic category. Native to Thailand, Jasmine rice is translucent in appearance and produces a fragrant aroma when cooked and a distinctive nutty taste. Although Jasmine rice is available in the marketplace in both brown and white form, the most commonly eaten type is the white variety. White rice of any kind has been milled; this means that the outer bran layer and germ have been removed in the process. This eliminates most of the vitamins, minerals, and all of the healthy fat found in the germ. What remains is the carbohydrate, an energy source for the body, and a small amount of protein. Tasty Tips and Storage The best way to cook Jasmine rice is using the absorption method, a procedure that cooks the covered rice in a pot until all the water is absorbed. To prepare, use 2 cups water or broth to one cup rice. Bring to a rolling boil, then cover pot tightly, lower heat to simmer, and simmer approximately 45 minutes. Uncooked rice can be kept indefinitely in the fridge or a cupboard. For optimum storage, store uncooked rice in an airtight container or keep it in our resealable bag in a cool, dry, dark place.