What is jasmine rice?
Jasmine rice is a long-grain variety of rice originally from Thailand, and is also known as Thai fragrant rice. Jasmine rice is great when you want to infuse a slightly perfumed flavour into dishes, but it does not have an overpowering taste. Jasmine rice grains will cling together slightly when cooked but aren’t as sticky as glutinous rice, so ideal for serving alongside panang curry, or making a fragrant egg fried rice with.
Make sure you’ve always got rice on hand with this bumper bag. The fragrant jasmine rice is great for serving with slow-cooked meats, sticky aubergines or Thai curries.
Thai Hom Mali rice has a subtle, fragrant flavour reminiscent of pandan leaves. Thai jasmine whole rice is lovely for serving alongside glossy sauces as the grains get coated in the flavours of the dish.
What makes jasmine rice different?
Jasmine rice and basmati rice have very similar profiles. Both are long-grain (compared to a short grain rice, such as arborio, or sushi, which are stickier once cooked), with a white, almost transparent appearance. This means the outer bran layer has been removed. The key difference between jasmine and basmati rice is the flavour. Basmati rice has nutty tones, whereas jasmine rice has a more pronounced floral flavour.
How to cook jasmine rice
- To cook the jasmine rice, first rinse it in cold water. This removes any debris from the grains as well as removing starch from the surface, meaning a fluffier final texture is produced.
- When cooking, use 1 part rice to 2 parts water. Add the rinsed rice to boiling water in a heavy-based saucepan.
- Reduce to a simmer and cook covered for 15-20 minutes until the grains are soft and tender and most water has been absorbed.
What should I serve jasmine rice with?
Due to its flavour, jasmine rice is great for serving alongside richer curries or stir-fried vegetables. Try our favourite recipes here:
A citrusy sauce of crushed Kampot pepper, ginger, lime and soy sauce matches with tender sirloin steak slices and fragrant jasmine rice in this traditional Cambodian dish.
Sweet, salty, rich in umami, and fragrant with five spice – Char Siu has a strong and distinctive flavour. Serving with jasmine rice lets the Char Siu flavours sing, while soaking up the glossy sauce.
Ellie Edwards is a food writer for Sous Chef. Previously she worked at olive magazine, writing about exciting new ingredients, UK restaurants and travelling the world to find the best cinnamon buns. When she's not exploring the likes of Belize, Kerala and Zanzibar, Ellie loves rustling up a feast in her London kitchen, with a particular passion for porridge, sourdough and negronis.