The perfect jasmine rice recipe!
Jasmine rice, hailing from Thailand and vastly used in Southeast Asian cuisine, is fragrant long-grain rice with a soft, sticky texture when cooked.
Considered the best quality and most coveted rice, it is no wonder jasmine rice is a best-selling product at our online supermarket.
But have you been cooking it wrong all your life?
Read on to find out how to cook jasmine rice to perfection! But first, let’s briefly look at this popular grain’s origin story.
Where did jasmine rice come from?
Since ancient times, Thai farmers have grown rice as a way of life. Jasmine rice (or “Khao Hom Mali”) was developed by a local farmer in Thailand in the 1940s and then improved to its premium quality.
It has since become famous for its sweet, buttery aroma and pearly white colour, and it is frequently served with rice recipes not just in Thailand but around the world.
How much nutritional value does jasmine rice have?
The nutritional value of jasmine rice depends on its colour. Brown, red, purple, and black varieties are more nutritionally rich than their white alternative.
Colourful jasmine rice is a good source of dietary fibre, folic acid, niacin, carbohydrates, and various minerals such as iron and calcium.
How to cook jasmine rice
The secret to perfect jasmine rice is getting the water to rice ratio correct. Because jasmine rice is softer than its cousins, less water is needed when cooking to make it fluffy.
As a rule of thumb, use 1 ¼ cups of water for every 1 cup of jasmine rice. For full instructions, see the recipe below on how to cook jasmine rice.
It is worth noting that contrary to popular belief, jasmine rice does not require rinsing before cooking.
So, whether you steam, boil or enlist a rice cooker, enjoy jasmine rice with Thai dishes, Asian recipes and even in Indian cooking (if basmati rice is not available).
Thai Sweet Potato Curry – Simple yet Creamy
Enjoy this comforting and healthy Thai dish with beautifully cooked jasmine rice and Camseng ingredients!
2 shallots (sliced)
1 tbsp olive oil
2-3 tbsp red curry paste
3-4 cups baby spinach
2 sweet potatoes (cut into chunks)
1 small red pepper (sliced)
½ cup fresh coriander (chopped)
½ - 1 cup water
400ml tinned coconut milk
Fish sauce (to taste)
Chopped peanuts to top (optional)
Jasmine rice (to serve)
1. Heat the olive oil over medium to high heat. Add the shallots and stir fry until soft. Add the sweet potato chunks, stirring so they are coated with the oil, and then add the red pepper slices.
2. Spoon in the red curry paste. Stir well.
3. Pour in coconut milk and water. Leave it to simmer over low heat for 10-15mins until thickened. Stir in the spinach.
4. Add a splash of fish sauce to taste and sprinkle in half of the coriander. Top with chopped peanuts (optional).
5. Serve with jasmine rice, with the rest of the coriander scattered on top.
1. Place water and the desired amount of rice in a saucepan with a tight-fitting lid (but leave the lid off for now!) and bring to a rapid simmer (bubbling and white foam) on high heat.
2. Turn the heat to low/medium-low (light simmer) and cover with a lid. Be sure not to lift the lid during cooking!
3. Cook for 12 minutes or until the water has absorbed. Remove from heat.
4. Stand for 10 minutes with the lid firmly on to allow the rice to finish cooking.
5. Fluff with a rubber spatula (so the grains don’t break) and serve.
No time to watch rice cook? Take a shortcut to perfect rice with this electric rice cooker!