White Thai Jasmine Rice
Thai jasmine rice cooks up soft and slightly sticky, with a faint floral scent that fills the kitchen the moment the lid comes off.
What It Is
Jasmine is a long-grain rice grown in Southeast Asia, where it has been the everyday table rice for generations. The name comes from its aroma, a gentle, natural fragrance that develops as it cooks. Unlike basmati, jasmine grains stay tender and cling together just a little, which makes it ideal for scooping up saucy dishes.
This is white jasmine rice, meaning the outer bran layer has been milled away. That gives it a softer texture and a milder flavor than its brown counterpart, and it cooks in about half the time.
What To Do
Use a 1 to 1.5 ratio: one cup of rice to one and a half cups of water. Bring to a boil, cover, drop the heat to low, and cook for 15 minutes. Pull it off the heat and let it sit, lid on, for another 5 minutes before fluffing with a fork. Rinsing the rice first makes it a little less sticky.
It works alongside stir-fries, curries, grilled chicken, or a fried egg and hot sauce. Leftovers make excellent fried rice the next day, actually better than fresh, since the grains dry out overnight in the fridge.
