What is jasmine rice?

Jasmine rice (Oryza sativa) is a variety of fragrant long-grain rice that is indigenous to Thailand and is highly valued for its unique flavour and aroma. It belongs to the aromatic rice group and is particularly noted for its distinct floral aroma, which resembles the scent of jasmine blossoms.

- Characteristics: Jasmine rice has long, slender, translucent grains with a slightly sticky texture when cooked. The rice is known for its aromatic scent, which is due to the presence of various aromatic compounds, including 2-acetyl-1-pyrroline. The aroma is often described as sweet and floral, reminiscent of jasmine flowers.

- Cultivation: Jasmine rice is primarily cultivated in Thailand, specifically in the central plains region. It is grown in specific microclimates and requires carefully controlled conditions, such as the right water and soil pH. To preserve its unique flavour and aroma, jasmine rice is harvested and processed with great care.

- Cooking: Jasmine rice is typically cooked by steaming or boiling. It has a slightly higher moisture content compared to some other types of long-grain rice, which contributes to its soft and slightly sticky texture. The rice is widely enjoyed in various cuisines, particularly in Southeast Asian dishes, where its delicate aroma and flavour are appreciated.

- Nutritional Value: Like other types of rice, jasmine rice is a good source of carbohydrates, energy, and essential nutrients such as vitamins B1 (thiamine), B3 (niacin), B6, and some minerals like iron, zinc, and magnesium. It is also naturally gluten-free, making it a suitable choice for individuals with gluten intolerance.

Overall, jasmine rice is a treasured variety of long-grain rice that is known for its fragrant and floral aroma, delightful flavour, and versatility in cooking. It holds a special place in various culinary traditions and is enjoyed by rice lovers worldwide.