Jasmine Rice
Resources > Food > Grains > Rice > Jasmine Rice

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Jasmine Rice is a Long Grained Rice, though some will claim it as a Medium Grained Rice, an Aromatic Rice, and a Starchy Rice that has a distinctive floral aroma that was reportedly so sweet that the Rice was named after the Jasmine flower.

Jasmine Rice is the most popular Rice in Thailand and Southeast Asia (including Vietnam and Cambodia) where it is often paired with Coconut and Seafood. Jasmine Rice is sold as both Brown Jasmine Rice and White Jasmine Rice.

Jasmine Rice has clear crystalline grains and cooks to a soft, slightly clingy texture. 

Season

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

Cultivation

There is some work being done on Jasmine Rice hybrids. One example is Thailand’s Hom Mali Rice, a strongly scented hybrid that is widely available in U.S. Asian markets. See the General Rice Resource for broad Rice cultivation information.

Production

Jasmine Rice is primarily grown in Southeast Asia but there is some production of Jasmine Rice in the U.S. See the General Rice Resource for more Rice production information.

Purchasing

Because it comes in two common forms, Jasmine Rice is seen at retail as both Brown Jasmine Rice and White Jasmine Rice. Jasmine Rice is seldom found as Converted Rice or Minute Rice.

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 is close to its expiration date.

When selecting your Jasmine 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

How you store Jasmine Rice will depend on whether you are storing Brown Jasmine Rice or White Jasmine Rice.

The White Jasmine Rice, because it is a dried Grain, will have a long shelf life in an unopened container. It 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.

The Brown Jasmine Rice is more problematic because it retains its Rice Bran (including the less stable Rice Bran Oil). The Brown Jasmine Rice Resource has good storage tips.

Let cooked Jasmine Rice cool to room temperature before storing it in the refrigerator. Cooked 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, which is a Starchy Rice, a Long Grain Rice, and an Aromatic Rice, naturally has a faint floral odor and a slight popcorn flavor when cooked. It is the most popular rice in Thailand and Southeast Asia and pairs well with Coconut and Seafood dishes. The properly cooked grains of Jasmine Rice are soft, moist and easily separated. They are similar in texture to Basmati Rice.

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 Basmati Rice.

If the 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 Jasmine Rice and liquid together in the Oven. Jasmine Rice also makes ideal Fried Rice, once it has been Simmered.

Jasmine Rice comes in both Brown Jasmine Rice (Husk removed but Rice Bran intact) and White Jasmine Rice (Husk and Rice Bran removed). The culinary differences are the same as for all White Rice versus all Brown Rice. White Rice is smoother and lighter and less nutritious. White Rice cooks more quickly and is less subject to spoilage. 

Substitutes

Basmati Rice which is more expensive is a good substitute for Jasmine Rice. A near substitute for Jasmine Rice is any other Long Grain Rice, including Popcorn Rice and Patna Rice.

Nutritional Value

See the specific White Jasmine Rice page or Brown Jasmine Rice Page for the detailed Nutritional Values of Jasmine Rice.

Nutrition

See the specific White Jasmine Rice page or Brown Jasmine Rice Page for the detailed Nutritional Values of Jasmine Rice.

Gluten Free

Yes

Low Fat

Yes

Low Calorie

Yes