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A variety of long-grain rice cultivated in Thailand. It is very fragrant and when cooked it is slightly sticky, but flavorful. It is often used for traditional Southeast Asian dishes and is also known as Thai fragrant rice, a name that applies to the jasmine fragrance provided when the rice cooks. It is available in both white and brown varieties. Although fragrant and delicious, the white variety does not compete with the other ingredients in a dish. The brown variety contains the bran, which provides more nutrition and fiber, but requires additional cooking time. Jasmine rice is readily available in well-stocked food stores, Asian markets, and through mail order suppliers.
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