Jasmine rice is a long-grain variety of fragrant rice. The name "jasmine" refers to the color of the rice, which is as white as the jasmine flower.
Yield: 4 to 6 servings
Jasmine rice is grown primarily in Thailand, Cambodia, Laos and southern Vietnam. It is moist and soft in texture when cooked, with a slightly sweet flavor. The grains cling and are somewhat sticky when cooked, though less sticky than glutinous rice.
Jasmine rice has a glycemic index of 68-80.
Steamed jasmine rice is ideal for eating with stir fries, with grilled, fried, or braised food items, and in soups (when cooked slightly drier by adding a little less water during cooking). It often doesn't fare well when used for fried rice, as it is too soft and soggy when still warm.
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