Mai Thai AAA Jasmine Rice, (Pack of 1), 5kg

Product Information

Due to its fiber content, brown jasmine rice tends to be lower in calories and carbs than white rice. It also offers calcium, iron, and potassium.

The origin of jasmine rice can be traced to Ban Laem Pradu in Phanat Nikhom District, Chonburi Province where the original Khao Dawk [A]Mali rice was discovered. The rice sample, known as "Sample 105," was selected for its slender, jasmine-white long grain and natural fragrance similar to pandanus leaf and was brought to Bang Khla District, Chachoengsao Province in mid-1940s to early 1950s. Eventually, the rice was officially named Khao Dawk Mali 105 ( Thai: ข้าวดอกมะลิ 105, lit. 'Jasmine flower rice 105'), which is often shortened to "Khao Hom Mali" ( Thai: ข้าวหอมมะลิ, lit. 'Jasmine rice') or simply "Hom Mali" ( Thai: หอมมะลิ, lit. 'Fragrant jasmine'), and is now grown primarily in the Northeast region of Thailand, specifically in Thung Kula Rong Hai. [7] [8] [9] [10] [11] [12] Types [ edit ] A popular accompaniment for stir-fries, stews and curries, jasmine rice is a long-grain fragrant rice primarily grown in Thailand. It is known for its pleasant, popcorn-like aroma, and has a light, fluffy texture with a slightly sweet taste.

Add the washed rice to a pan of water using a 2 to 1 water to rice ratio. So for 120g of rice use 240g/ml water. The correct ratio is important to make sure the grains cook perfectly – not too dry or slightly soggy.

RAPID SIMMER –Put water and rice in saucepan, bring to simmer on high heat as fast as you can. You want the whole surface to be rippling, the edges bubbling and white foam; Jasmine rice, though grown in Laos and southern Vietnam, is not the predominant rice variety. Glutinous rice is grown in Laos, and regular Oryza sativa predominates in Vietnam. [ citation needed] Matches perfectly with the sweet, slightly peppery taste and pungent aroma of ginger, making it an ideal pairing for both sweet and savoury dishes. Ginger is popular in cuisines throughout Asia and often used in stir-fries, curries and fried-rice dishes to add some extra heat.Reason we bring to simmer without lid is to reduce risk of overflow once lid goes on. If you bring to simmer with lid on, you need to be more careful about exactly when you turn the heat down so it doesn't get foamy overflow. Much easier to to lid off first, then lid on when you turn it down. Brown and white rice come from the same grain, but the two types have very different nutrient profiles and health effects. READ MORE