According to the U.S. Department of Agriculture, "rice is the primary staple for more than half the world's population, with Asia and Africa the largest consuming regions." There are a wide variety of rices from all over the world. Jasmine rice originated in Thailand and is a staple for many dishes in Thai cuisine.
Although rice is an ancient grain, jasmine rice is a newer variety that was cultivated approximately 100 years ago.
Jasmine rice is very fragrant. In Thailand, the rice is referred to as "kao hohm mali" which translates to "smelling like jasmine flower." Jasmine rice has a nutty aromatic flavor and a chewy texture, and is comparable to Indian basmati rice.
Jasmine rice is a long grain rice and is translucent before it is cooked, While the rice looks similar to other long-grain rices, jasmine rice cooks to be like a medium-grain rice that is more tender and fluffy in comparison to short, sticky rice.
Jasmine rice is a good source of carbohydrates and protein. Jasmine rice is high in fiber and gluten free, and contains the vitamins B1, B2, niacin, iron, calcium and phosphorous.
White Jasmine Rice
Jasmine rice is traditionally produced as a white, polished rice. When the originally translucent rice is cooked, the grain becomes opaque and white.
Brown Jasmine Rice
Brown jasmine rice has been offered as a healthier alternative to white rice. Brown jasmine rice is unpolished, making the content of vitamins, minerals and fiber even higher.