Ever since rice crops were discovered, the production and consumption of it has increased non-stop. What’s not to like about it? It is versatile, flexible, nutritious and filling and, as if that wasn’t enough of an excuse to have it on a daily basis, it pairs well with almost anything you can think of. And let’s face it, there are so many cultures and cuisines around the world using rice that if something is not a good match, someone will find a way to make it sooner rather than later.
But is white rice our only option? Definitely not, it never has. Some cultures are more used to using different kinds of rice and, definitely, globalization has done its share. If we didn’t know about the many possibilities, nowadays it’s not hard to find a TikTok that tells us everything there is to know about the latest trends, even about rice.
Over the past few years, Jasmine rice in particular became more and more popular, so here’s your go-to guide about this amazing type of rice. Make sure you check and try the recipe we have in for you at the end of the article!
Jasmine rice: what is it?
This is a type of long-grain white rice which has one particular characteristic: it’s aromatic. How is that so? When you cook Jasmine rice, the aroma it has will fill up the kitchen. This type of rice has a buttery, enticing fragrance and it is a soft, tender kind. Moreover it is quite fluffy and, when used with the right ingredients it takes your dish to the next level.
What kind of dishes can I use it for?
Actually, you can use it as a replacement in any dish, there’s no law against that. However, Thai food is generally made with this grain, side dishes, main ones or desserts. You’ll find a recipe suitable for every course.
Besides, it is a gluten free type of rice and it is a good fit for vegetarian and vegan meals in general.
In this article, you’ll find a Jasmine-rice-based recipe for you to follow, but feel free to experiment with your own recipes.
Does it cook the same way?
In short, yes. You just need boiling water and a pot to cook it. However, the rice to water ratio for Jasmine rice is different. Depending on the dish and cookbook or chef you follow, you’ll see less water is needed. While a normal white rice uses two cups of water for every cup of rice, Jasmine rice uses only a cup and a quarter and some go as far as saying just one cup of water is required.
The same goes for cooking it in a rice cooker. And, other than that, no further specifications are required. However, if this is the first time you try a recipe based on Jasmine rice, make sure you check the instructions behind the packet you buy and the steps in the recipe you are following.
Are Basmati and Jasmine rice the same?
They do share the aromatic type characteristic. And they are both long-grain white types of rice. However, Jasmine rice is a shorter grain and it cooks shorter than Basmati. Another difference lies in the aroma, while Basmati has a floral fragrance, Jasmine has a buttery one. So, depending on the recipe, you’ll make better use of one or the other.
Two notes on Jasmine rice
The not-sot-first thing to say about this type of rice is that the aroma it has can be even heightened by, for example, adding some butter to the cooking pot.
The second thing is that, in general, this type of rice need not be soaked before cooking it. However, few generalizations can be made in the gastronomic world, so make sure you follow the right steps according to the dish you want to make.
Recipe suggestion: Chinese Soup
Ingredients:
- 2 cups of chicken broth.
- 1 chicken breasts.
- 1 cup of water.
- 1/4 cup of soy sauce.
- Cooking wine.
- 2 cloves of garlic.
- Fresh ginger.
- 2 cups of rice.
- 2 cups of choy sum leaves.
- Black pepper.
- Olive oil.
- Salt.
- Green onions.
Preparation:
- Take a pot and place the chicken broth, the water, the soy sauce and the cooking wine.
- Chop the fresh ginger and add it to the pot.
- Add two full cloves of garlic.
- Bring the mix toa boil with the lid on and then add the Jasmine rice.
- With the lid still on, take the heat to low and cook for at least ten minutes. Stir from time to time so that the rice doesn’t stick to the bottom.
- As the rice cooks, cut the chicken breasts into pieces.
- In the meantime, chop up two chicken breasts and set aside.
- Chop up the choy sum leaves and separate the stems. Add the stems to the cooking rice and then the chicken breasts.
- Let everything cook for five more minutes and add the choy sum leaves.
- Season the soup with salt and black pepper.
- Remove the lid and let everything cook for a couple of minutes.
- You can garnish the serving with some green onions.
