Jasmine Rice

Posted in Grains and Cereals Tell-a-Friend
Jasmine Rice 

Jasmine rice (kao hohm mali in Thai) is a slender, long-grained, aromatic white rice, which clings together slightly when cooked. Grown predominantly in Thailand, where it is the preferred variety, it is also known as jasmin rice, fragrant rice, scented rice, and aromatic rice. Many countries, including the USA have tried to grow this variety of rice, because it is so popular, but without much success.

Thai jasmine rice is not genetically engineered. Only genuine Thai jasmine rice can be labeled Thai Hom Mali Rice and this must be printed on the bag with the authority certification.

Jasmine rice is distinguished by a water milling process that leaves the grains silken to the touch. When uncooked the grain is translucent, but when cooked it becomes opaque and white. The grains are similar in size to long-grain rice but cook moist and tender like a medium-grain rice. Fragrant when cooked, the name in Thai kao hohm mali, literally translates as ‘smelling like jasmine flower’.

Jasmine rice is prepared without salt. Accompanying dishes are therefore spicy and salty to counterbalance the tastes.

The secret to cooking perfect jasmine rice lies in the quantity of water used. When cooking on the stovetop in a pot, measure holding your finger on top of the rice — the water should reach just below your middle finger’s first joint. All the water should be absorbed during cooking, leaving the rice firm and fluffy. Allow the rice to set for 15 minutes before serving, keeping the pot covered. This will allow the rice to thoroughly cook through and still retain its shape and texture.

Jasmine rice is easy to digest because the starch is easily converted into glycogen which fuels muscles. White rice has B vitamins and some protein with no gluten, a small amount of phosphorous, zinc, selenium, copper, iodine, and fiber. It is salt-free and also has no extrinsic sugar.

Category: Ingredients

Sub-Category: Grains

Total Views: 1131

Word Count: 430

Comment on Twitter

More Articles in "Grains and Cereals"

Quinoa
Posted 09.12.2013 in Grains and Cereals
Quinoa
Pronounced ‘keen wa’, these are tiny discs of grain girded by a small band of bran. A staple of the Andes, this pseudo-cereal has a high concentration of…
View Details »
Rice
Posted 09.12.2013 in Grains and Cereals
Rice
Rice is a cereal grain that is one of the most popular foods in the world; its versatility is unsurpassed by any other food. Rice is the principal energy…
View Details »
Mixed Brown & Wild Rice
Posted 09.12.2013 in Grains and Cereals
Mixed Brown & Wild Rice
Mixed brown and wild rice are both chewy textured and nutty flavoured, usually combined to extend the more expensive wild rice. Used in pilafs, stuffings and…
View Details »
Poha
Posted 09.12.2013 in Grains and Cereals
Poha
Poha is very light flakes of rice with jagged edges and a rough texture, made by flattening parboiled rice grains with rollers, then drying them. The…
View Details »
Arborio Rice
Posted 09.12.2013 in Grains and Cereals
Arborio Rice
Arborio rice, graded superfino, is a plump, large, short-grained, Italian rice valued for its high starch content and the subsequent creaminess it brings…
View Details »

All Articles in "Grains and Cereals"