Jasmine Rice

Jasmine rice is a long-grain, polished white rice with slender, slightly translucent grains and a gentle pandan-like aroma. It cooks tender with a soft cling, yielding separate yet slightly sticky grains that stay moist. Common uses include steaming for everyday meals, fried rice, and pilafs; it is sold most often as white jasmine, with brown jasmine also available.\n\nDeveloped and named in Thailand, particularly the Hom Mali cultivar, jasmine rice is central to Thai, Lao, and Cambodian cuisines and spread worldwide through late-20th-century exports. It is primarily grown in Thailand, Cambodia, and Vietnam and milled to remove the bran for the white form.