Known as one of the most aromatic rice types thanks to its reminiscent of pandan and popcorn fragrance, Jasmine white rice belongs to the long-grain variety of rice.
Jasmine white rice started to develop in the 1950s in Southeast Asia, more specifically, in Thailand, where it is a crucial ingredient of the country’s diet.
As well as in its country of origin, it is grown in Cambodia, Laos and Southern Vietnam. In fact, you can find it at most supermarkets and markets in the Middle East and Asia.
You can buy it in large bags and even in bulk -an undeniable advantage, considering rice is believed to last forever!
What’s more, you can even purchase it online! You can check mahatmarice.com/products/jasmine-white-rice/ if you are willing to get this creamy rice from the comfort of your home.
If you want to get the best out of its flavor, you should store it in a sealed plastic bag, preferably in a cool and dry place. And, needless to say, the fresher, the tastier.
Depending on the place where it is harvested, and of course, on how it is cooked, it may have some differences, but, in general, there are some similar characteristics among their types.
You can cook it on the stove-top, in an instant pot or in a slow cooker. Either way you choose is going to be perfect, because with Jasmine white rice there’s no margin of error; not to mention the amazing source of carbohydrates it is.
This delicious rice variety has been described as sweet and nutty-flavored, and together with its distinctive aroma of buttered popcorn, it constitutes one of the tastiest and fluffiest types. It has a very light and delicate texture ideal for cooking a wide range of dishes!
Some well-known dishes include stir-fried jasmine rice, soups, Thai basil chicken and one-pan Thai rice. They are as delicious as easy to cook, so you should definitely try them. You won’t regret it!
Let me tell you how to cook one-pan Thai rice.
- Mahatma® Jasmine Rice.
- 6 tbsp coconut oil.
- 2 red bell peppers.
- 2 yellow bell peppers.
- 2 onions.
- 10 cloves garlic.
- 2 tbsp ginger.
- 1 tsp salt.
- 1 tsp pepper.
- 1 tsp chili flakes.
- 1 1/4 cup chicken broth.
- 800 mL coconut milk.
- 2 tbsp soy sauce.
- 4 tsp fish sauce.
- 2 tomatoes.
- 1 ½ cup fresh Thai basil.
- 1 tbsp lime juice.
- 1/2 cup roasted cashews.
- 1 lime.
- To begin with, pour the coconut oil into the frying pan set over medium heat. Slice the red bell peppers and the yellow bell peppers, mince the onions and mix everything with the garlic. Add a pinch of salt and pepper. Cook everything together with the minced ginger until it starts softening.
- After that, mix the broth with the soy sauce, the coconut milk and the fish sauce, until all the liquids boil. Incorporate the diced tomatoes and the rice. Lower the heat to medium and cook until the rice is tender. Wait until it absorbs most of the liquid.
- Then, reduce the heat to low. Mix the torn Thai basil with the cashews and the lime juice. Cook, uncovered, until the rice starts caramelizing on the bottom of the frying pan.
And finally, a good idea is to garnish the dish with lime wedges.
If you’re a vegetarian, you can change chicken broth for vegetable broth and avoid the fish sauce.
A valuable upside Thai rice has is that it keeps its creamy texture and flavor for a considerable time after being cooked.
There are tons of ways of preparing Thai rice, as well as cooking and enjoying Jasmine white rice. You can combine it with vegetables, meat, fish, whatever you want! It always tastes delicious.
Moreover, if you’re a sweet tooth, you can give it a try too. Jasmine white rice is ideal for desserts and sweet meals.
Not only is it delicious and easy to cook, it is also a great ingredient to add to your daily diet, since it’s an important carbohydrate source that matches perfectly well with other types of food. And it’s really inexpensive!
If you asked me, I’d choose just three words to describe Jasmine white rice: versatile, healthy and tasty.