Brown Jasmine Rice
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Brown Jasmine Rice is Jasmine Rice that has been minimally processed, where only the Husk has been removed but the Rice Bran remains intact. Brown Jasmine Rice belongs in the following Rice categories: Long Grain Rice, Aromatic Rice, and Starchy Rice.


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


See the General Rice Resource for broad Rice cultivation information.


See the General Rice Resource for more Rice production information.


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

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

Brown 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 Don’t purchase Rice that will soon go out of date.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 in bulk from a bin, make sure the merchant has high volume and that the Rice bin is, and has been, properly covered: You don’t want any surprises in your purchase. While selecting your Rice (in bulk or in packages), 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.


Because Brown Jasmine Rice retains its Bran Layer (with the Rice Bran Oil which will go Rancid), it has a shorter shelf life than White Jasmine Rice and requires a little different handling and philosophy to maximize your yield and value.

With Brown Jasmine Rice, how you store it revolves around how quickly you plan to use it. If you plan to use it all in a few weeks, store the Brown Jasmine Rice in an airtight container in a cool dark place like your pantry. Sealed, it may last 3-6 months but will be best for only a few weeks. If you open your package from the pantry, store the unused portion in the refrigerator or freezer for a better shelf life.

In the refrigerator, sealed, your Brown Jasmine Rice will last for 6-12 months in an airtight container. Frozen, you should get 12-18 months (for best quality).

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

Culinary Uses

Jasmine Rice has a “nutty” flavor and smells something like popcorn when cooked. It is favored in many Thai and Southeast Asian dishes. Brown Jasmine Rice is a Long Grain Rice and a Starchy Rice so it should cook up fluffy and light. The grains will feel “drier” and be easily separated. Jasmine Rice does not tend to be sticky when properly cooked.

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

If the Brown Jasmine Rice is still crunchy at the end of the Simmering time then 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.

Brown Jasmine Rice is rougher, heavier and more nutritious than White Jasmine Rice. Brown Jasmine Rice also cooks more slowly, because it has so much more fiber (it will take about 50 minutes to an hour). Periodically check your water level. Add some more if it has gotten low.

Additionally, you can pre-soak your Brown Jasmine Rice for up to 40 minutes in warm water to help it cook more quickly. The pre-soak can cut 30-40 minutes, almost half, from the original cooking time.

The same Simmering effect can also be achieved by Baking Brown Jasmine Rice and liquid together in the Oven. Brown Jasmine Rice can also be Pan Fried, once it has been Simmered. Jasmine Rice is ideal for making Fried Rice.


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

Nutritional Value

1 cup (227 g)

Calories 216

Calories from Fat 15

Total Fat 2 g 3%

Saturated Fat 0 g 2%

Cholesterol 0 mg 0%

Sodium 10 mg 0%

Total Carbohydrates 45 g 15%

Dietary Fiber 4 g 14%

Sugars 0 g

Protein 3 g

Vitamin A 0%

Vitamin C 0%

Calcium 0%

Iron 3%


Brown Jasmine Rice is long on Carbohydrates (about 29% by weight) and Dietary Fiber. It also provides a bit of Protein, and some Iron, Calcium, Folate and Manganese.

Gluten Free


Low Fat


Low Calorie