Natural form
Dry jasmine rice grains: slender, semi-translucent, and slightly longer than standard long-grain white rice.
Shows the raw grain's distinctive shape, translucency, and slight length so readers can identify jasmine rice before cooking.
Grains & Rice
Jasmine Rice
Soft, floral-scented rice that's the pillar of Thai meals
Tender and faintly floral, jasmine rice clings just enough to scoop up Thai curries and stir-fries. Rinse, then steam; store the dry grains airtight to hold their aroma.
Jasmine rice is Thailand's beloved aromatic long-grain — soft, tender, and faintly floral, with a sweet, popcorn-like fragrance that fills the kitchen as it steams. Unlike basmati, which prizes dryness and elongation, jasmine grains are moister and cling together just slightly, the perfect texture for scooping up the saucy curries, stir-fries, and grilled dishes of Southeast Asia with a fork or fingers. Its tenderness comes from a softer starch structure; that same softness means it can turn mushy if overwatered, so a lighter hand on the liquid pays off. Look for 'Thai Hom Mali' on the bag — the protected designation for genuine Thai jasmine — and treat it as the comforting, slightly sticky backbone of a Thai or Lao plate.
- Measured in
- g
- Storage
- Airtight
Find it in
Types & varieties
The classic — soft, fragrant, lightly sticky; the everyday Thai rice.
Bran-on, chewier and nuttier with the same floral note; more fiber.
A Thai hybrid with a deep violet hue, antioxidants, and a nuttier flavor.
How to cook
Jasmine cooks fast and wants slightly less water than ordinary long-grain because its grains are softer and absorb readily. The absorption method or a rice cooker both shine here.
- Rinse once or twice, drain well
- Use ~1.25–1.5 cups water per cup of rice — err on the low side
- Boil, cover, simmer 12–15 min, rest 10 min, fluff gently
- For fried rice, chill leftover rice overnight so the soft grains firm up
How to store
Aroma is jasmine's whole selling point, and aroma fades with light and air. Keep it sealed and use it within a year or two for the best fragrance.
- Airtight container in a cool, dark cupboard
- Use within 1–2 years before the floral note dulls
- Cooked: refrigerate ≤4 days; freezes well in portions
Common uses
Tips & pitfalls
- Use a touch less water than for plain long-grain — the soft grains drink it up fast.
- Don't soak; it's already tender and a soak risks mush.
- Chill leftover jasmine before frying — fresh-cooked is too soft and clumps in the wok.
- A pandan leaf in the pot amplifies its natural fragrance.
- Fluff gently with a fork to keep the delicate grains intact.
Nutrition
Energy
1527 kJ · per 100 g
Where the calories come from
Protein
7.1g
14% DV
Carbs
80g
29% DV
Fat
0.7g
1% DV
Fiber
1.3g
5% DV
Sugars
0.1g
of which
Sodium
5mg
0% DV
Source · USDA FoodData Central · Rice, white, long-grain, regular, raw, enriched
View on FDC →In the shops
Matched grocery products
€3.49Thai Jasmine Rice
TILDA · kg · Bonpreu
Good to know
- Flavor & texture
- Floral, faintly sweet aroma; soft, tender, lightly clingy
- Cook ratio & time
- 1 part rice : 1.25–1.5 parts water, simmer 12–15 min, rest 10 min
- Soak?
- Not needed; rinse 1–2 times to remove excess surface starch
- Nutrition
- ~130 kcal/100g cooked; ~2.7g protein; higher glycemic index than basmati
- How to store
- Airtight and dark to protect its aroma; keeps ~2 years dry
Substitutes
- Basmati rice — Drier and more separate; swap when you want fluffy rather than clingy.
- Long-grain white rice — Neutral everyday rice without the floral aroma.
- Short-grain rice — When you want even more cling, as for sticky-rice dishes.
Also called
arroz jazmín
Appears in these dishes
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