White Jasmine Rice
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White Jasmine Rice is Brown Jasmine Rice (Jasmine Rice with the outer Rice Husk removed) that has been further milled to remove the Rice Bran. White Jasmine Rice is sometimes also polished.

Jasmine Rice gets its name from its slight floral aroma that smells of Jasmine and tastes a bit like popcorn when cooked.

White Jasmine Rice is classified as a Long Grain Rice, a Starchy Rice and an Aromatic Rice.

Season

Jasmine Rice, like most Rice is sown in the late Spring and harvested in the Summer.

Cultivation

See the General Rice Resource for broad Rice cultivation information.

Production

 See the General Rice Resource for more Rice production information.

Purchasing

White Jasmine Rice is seldom found at retail as Converted Rice or Minute Rice.

White Jasmine Rice tends to be less expensive than Basmati Rice, which is a close substitute.

White Jasmine Rice is generally available in prepackaged containers. We haven’t seen it too often sold in bulk bins. On packages, there should be an expiration date. Don’t purchase Rice that will soon go out of date.

While you are selecting your Rice, keep an eye out for any signs of moisture which can ruin Rice. Also, try and buy as few broken grains of Rice as possible. Your final dish will likely be a mess of overdone and underdone Rice if you cook with broken grains and whole grains: broken grains are smaller than whole grains and the two sizes won’t cook together uniformly.

Storage

Because it is a dried Grain, an unopened container of White Jasmine Rice will keep almost indefinitely in a pantry at room temperature, in the refrigerator, or frozen. Once opened, the only real risks to the shelf life are pests, including bugs and rats. Keeping the container sealed and airtight can protect against most of these pests.

Let the cooked White Jasmine Rice cool to room temperature before storing it in the refrigerator. Cooked White Jasmine Rice will last about 4-7 days in the refrigerator but it is best to use it within 2 days.

Culinary Uses

Uncooked White Jasmine Rice smells slightly of flowers, like Jasmine. Cooked it has a “nutty” flavor and smells almost like popcorn. It is favored in many Thai and Southeast Asian dishes.

White Jasmine Rice is a Long Grain Rice and a Starchy Rice so it should cook up fluffy and light. With cooking, the long rice grains will expand dramatically and feel “drier” and be easy to separate. White Jasmine Rice does not tend to be sticky unless it is overcooked.

Smart Kitchen has an Exercise on Cooking Starchy Rice which demonstrates exactly how to properly cook starchy White Rice, where the ratio of water to Rice is roughly two parts water to one part Rice. Put another way, 1 cup of White Jasmine Rice will require 1.5 cups to 2 cups of water. 

If the White Jasmine Rice is still crunchy at the end of the Simmering time, the Rice is undercooked and you may need to add 1-2 T of liquid and Simmer a bit longer. If it’s falling apart then it is overcooked and you should start over. Remember, you can fix undercooking, but you can’t fix overcooking. Start checking the Rice early.

The same Simmering effect can also be achieved by Baking White Jasmine Rice and liquid together in the Oven. White Jasmine Rice can also be Pan Fried, once it has been Simmered. It makes an ideal Fried Rice.

White Jasmine Rice is smoother, lighter, and less nutritious than Brown Jasmine Rice. White Jasmine Rice also cooks more quickly. 

Substitutes

Basmati Rice is a good approximate substitute for Jasmine Rice. A near substitute would be any other Long Grain Rice.

Nutritional Value

1 cup (227 g)

Calories 180

Calories from Fat 0

Total Fat 0 g 0%

Saturated Fat 0 g 0%

Cholesterol 0 mg 0%

Sodium 0 mg 0%

Total Carbohydrate 40 g 15%

Dietary Fiber 3 g 4%

Sugars 0 g

Protein  4 g

Vitamin A 0%

Vitamin C 0%

Calcium 0%

Iron 6%

Nutrition

White Jasmine Rice is long on Carbohydrates (about 29% by weight) and provides a bit of Protein, Iron, Calcium, Folate, and Manganese.

Gluten Free

Yes

Low Fat

Yes

Low Calorie

Yes