Thai Jasmine Rice is the most aromatic rice among all other rice varieties and there is no connection of Jasmine rice to Jasmine flower. Its name falls in place to its aroma. Jasmine Rice grows in central Thailand call Bang Klar. Traditional Jasmine Rice is both white and dark brown in color, soft after cooked, pure white in color after getting cooked and it does not loose its aroma even after cooking.
This rice is grown from September to December and the best part of its production is that it is completely organic as it is natural rain fed without and hence not fed with insecticides. Cooking Jasmine rice is very easy and the amount of water poured is equal to the amount of rice taken. For perfect cooking of rice, do not open until 20 minutes after you take the rice away from fire. The steam inside the pot will impart perfect texture to the rice. Jasmine Rice is a little sticky and a bit chewy. This rice is as aromatic as Basmati Rice and tastes wonderful in Chinese fried rice and Mughlai Biryani, as both the dishes are heavily based on aroma of the rice.
