How to cook Jasmine Rice

Bring out the wonderful flavour and floral aroma of Fragrant Jasmine Rice’s sticky grains with these simple and easy to follow instructions.

Characteristics:

• A light, fluffy sticky texture and fragrant aroma. 
• This perfumed and floral rice is renowned across South East Asia – no Thai curry would be complete without a side of this sweet, sticky grain. 
• Very white grains – that’s why it’s named after the popular jasmine flower.
• Tastes even better when eaten fresh, otherwise it loses its sweet fragrance.
• Features sticky outer layers of grain with a slightly firmer (al-dente) core.
• Often described as glutinous (even though it’s gluten free). 

Cooking instructions for covered pan (or absorption) method: 

1. For 2 servings use 120g of Tilda Fragrant Jasmine Rice or 1 cup.
2. Wash the rice under cold water using  a sieve or colander, or rinse in a pan until the water runs clear. This vital step prior to cooking removes any excess starch, giving you more separate grains, and bringing out the Jasmine’s sweet, floral fragrance.
3. 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.
4. Stir, cover and cook the rice for 12 minutes over a low heat.
5. Remove from the heat, keep covered and leave to stand for 3 minutes. 
6. Fluff it up with a fork and serve.

Cooking instructions for open pan method: 

1. For 2 servings use 120g of Tilda Fragrant Jasmine Rice or 1 cup.
2. Wash the rice under cold water using  a sieve or colander, or rinse in a pan until the water runs clear. This vital step prior to cooking removes any excess starch, giving you more separate grains, and bringing out the Jasmine’s sweet, floral fragrance.
3. Add a minimum of 500ml of water with the washed rice to a saucepan and bring to the boil.
4. Stir and cook for 10 minutes over a medium heat, uncovered. 
5. Drain, cover and leave to stand for 3 minutes. 
6. Fluff it up with a fork and serve.

Top tips:

• Commonly used in Thai and Asian dishes that require a glutinous (or sticky) effect, like rice pudding. 
• 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. 
• Jasmine rice also teams perfectly with lemongrass, galangal, lime, green chilli and kaffir lime leaves.
• An excellent base for traditional Thai, Malay and Indonesian stir fries.
• Cuisine types: South East Asian and Thai dishes.
• Recipe suggestions: Spicy Bibimbap, Thai Massaman Curry and Sticky Coconut Rice.