Thames Organic Jasmine White Rice

Jasmine rice is a long-grain rice that originated in Thailand and is now grown worldwide. Organic Jasmine White Rice can be used in a variety of ways, including as a side dish, base for stir-fries and curries, or in sushi and rice bowls. Certified Organic Jasmine White Rice is a ...Jasmine rice is a long-grain rice that originated in Thailand and is now grown worldwide.

Organic Jasmine White Rice can be used in a variety of ways, including as a side dish, base for stir-fries and curries, or in sushi and rice bowls. Certified Organic Jasmine White Rice is a staple in Asian cuisine and has a fluffy texture and delicate flavour. It can be cooked on the stove or in a rice cooker and used in rice salads and other dishes with no additives and preservatives.

Jasmine rice is an important cultural ingredient in Southeast Asian countries, particularly in Thailand, where it is often served at special occasions and celebrations. Thames Organic Jasmine White Rice is vegan, GMO-free, and has a subtle, floral aroma with a light, fluffy texture that absorbs flavours well. It is not as sticky as other types of rice and pairs well with many spices and ingredients.

Organic white jasmine rice is a fragrant long grain rice that is perfect for cooking and baking. Its mild, nutty aroma and tender, slightly sticky texture make it a versatile ingredient for a variety of dishes. This rice can be used to create a wide range of dishes, including salads, stews, stir-fries, and even desserts.

For a quick and easy meal, try adding cooked white jasmine rice to a vegetable and chicken stir-fry, and season to taste with fresh herbs. Or, create a creamy stew by adding broth, cream, and cheese to the rice and simmering until it reaches a golden colour. And if you're in the mood for something sweet, consider using white jasmine rice to make a delicious rice pudding.

Jasmine rice is grown primarily in Thailand (Thai hom mali or Thai fragrant rice), Cambodia (phka rumduol or Cambodian jasmine rice), 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 (Oryza sativa var.

glutinosa), as it has less amylopectin. It is about three times stickier than American long-grain rice. To harvest jasmine rice, the long stalks are cut and threshed.

The rice can then be left in a hulled form called paddy rice, de-hulled to produce brown rice, or milled to remove the germ and some or all of the bran. Organic Jasmine White Rice is grown primarily in Thailand (Thai hom mali or Thai fragrant rice), Cambodia (phka rumduol or Cambodian jasmine rice), 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 (Oryza sativa var. glutinosa), as it has less amylopectin. Organic Jasmine Rice has a sweet flavor that becomes more pronounced as it cooks.

When cooked, the grains are separate and light, with a soft texture and a distinct