Jasmine rice can be bought dried and ready to boil.
Jasmine rice (sometimes known as Thai fragrant rice) is a popular alternative to white rice. Cultivated in Thailand, it is a long-grain, aromatic rice similar to varieties grown in India and parts of California. It is available in dried form at almost all grocery stores, though specialty stores will offer the best variety of brands. Jasmine rice can be used in all rice dishes.
White Jasmine Rice
White jasmine rice is a grass that has been cultivated from water-logged patties. The rice stalks are cut and threshed to remove the rice, which then has the outer coatings removed to produce the white grains. It has a faint jasmine odor (hence the name) and is slightly sticky, making it popular for many Asian dishes.
Brown Jasmine Rice
Brown jasmine rice has not gone through the final stage of "polishing," so the outer layer of rice bran is still on the grain. It has a light tan color, with a slightly oat-like flavor. Brown jasmine rice is healthier than the white variety, and actively helps to lower cholesterol.
Cooking and Storage Tips
White jasmine rice should be cooked with one part rice and one and a half to two parts water. It is boiled for 20 to 25 minutes until the rice has absorbed the liquid. White jasmine rice uses less water than other varieties, meaning that it is actually steamed rather than boiled in the second half of its cooking time. Don't interrupt the cooking process because the water seems to have boiled away: this is normal.
Brown jasmine rice needs to have a little more water and cooking time than the white variety due to the bran coating. It's preparation is similar to that of white rice, in which it steams for the last portion of the cooking process.
Either type is best stored at room temperature to help prevent moisture, bacteria and insects. Place it in a resealable storage bag, with any excess air squeezed out, in a cupboard or pantry in order to keep it fresh.
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