Jasmine Rice

Jasmine rice, known for its fragrant aroma, slightly sweet flavor, and tender, slightly sticky texture when cooked, is a long-grain variety of rice originating from Thailand. It's a staple in Southeast Asian cuisine and is used in a wide range of dishes. Here's how jasmine rice is commonly used in cooking:

Steamed Rice:

Jasmine rice is often served steamed as a simple side dish to accompany curries, stir-fries, and grilled meats. Its subtle floral aroma and flavor complement a wide variety of dishes.

Fried Rice:

Jasmine rice is used in fried rice recipes, where it's stir-fried with vegetables, meats, eggs, and sauces like soy sauce or fish sauce. The rice's texture holds up well to the high heat and stirring of fried rice preparation.

Rice Bowls:

Jasmine rice serves as the base for rice bowls, topped with an array of ingredients such as vegetables, proteins, and sauces, making for a customizable and satisfying meal.

Soups and Stews:

In Southeast Asian cuisine, jasmine rice is added to soups and stews, where it absorbs the flavors of the broth and ingredients, adding substance and texture to the dish.

Desserts:

Jasmine rice is used in sweet preparations as well, such as rice pudding and the Thai classic, mango sticky rice, where the rice is cooked with coconut milk and served with ripe mango slices.

Rice Salads:

Cooked and cooled jasmine rice can be tossed with vegetables, herbs, and a dressing to make refreshing rice salads, often flavored with lime juice, fish sauce, and spices.

Sushi and Wraps:

Although not traditional, jasmine rice can be used in a pinch for sushi and rice wraps when sushi rice is not available. Its slightly sticky texture can help in rolling sushi and making wraps.

Pilafs and One-Pot Meals:

Jasmine rice is used in pilafs and one-pot rice dishes, where it's cooked with a mixture of spices, broth, and ingredients like vegetables and meats, absorbing the flavors as it cooks.

When cooking jasmine rice, it's usually rinsed under cold water until the water runs clear to remove excess starch, which helps prevent the rice from becoming too sticky. The typical cooking ratio is about 1 part rice to 1.5 parts water, and it's often cooked using the absorption method, where the rice absorbs all the water, or it can be steamed. Jasmine rice's aromatic qualities and versatile texture make it a beloved ingredient in both traditional and contemporary dishes, enhancing meals with its distinctive scent and flavor.