Jasmine, also known as Thai fragrant rice, is distinguished by its smooth, silken grains and rich, lovely aroma. When cooked, this long grain rice turns into fluffy, slightly chewy, well-formed grains with a subtle, nutty flavour that’s very pleasing to the palate.
The trick to cooking jasmine rice well is using minimal water, so that the rice is steamed rather than boiled. However, if boiling, measure 1 1/2 cups water to 1 cup rice and bring to the boil in a covered pot. Turn down heat to a simmer for about 20 minutes until the rice is cooked all the way through. Then gently fluff with a fork and cover to rest for another 5 minutes before serving. Either way, jasmine rice needs to be rinsed before cooking.
ORIGIN: Product of Thailand