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.
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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