We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What is Jasmine Rice?

Mary McMahon
By
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Jasmine rice is a rice varietal which is grown primarily in Thailand, although other nations cultivate the long grained, aromatic rice as well. It is frequently served with Thai and Chinese dishes, as the subtle, nutty flavor and rich aroma are very pleasing to the palate. This type of rice is readily available in most stores, and like many other kinds of rice should be used within six months of purchase for optimal flavor and freshness. Old rice tends to get dusty and woody in flavor, and the aromatic scent of jasmine rice will disappear entirely if it is allowed to age too long.

Like other varieties of rice, jasmine rice is a grass which is cultivated in water logged paddies. During the harvest season, the long stalks of the rice are cut and threshed to remove the rice, which can be left in a hulled form and sold as brown rice, or shucked and sold as white rice. This rice has been bred for easy harvest, and unlike wild rice species, it will not shatter when it ripens, which would scatter the grains into the water that the rice grows in, making them impossible to harvest. Depending on when the rice is harvested, the flavor varies: many consumers prefer spring rice, which has a more delicate, refined flavor, especially when cooked very fresh.

Jasmine rice is often compared to Indian Basmati rice, another long grained rice variety. However, Basmati is aged before being sold, and has a different although equally delicious flavor. Both rice varieties tend to be less sticky than other forms of rice, though, and when cooked properly will form fluffy, light piles of slightly chewy, nutty, well-formed grains. Many cooks use the two kinds of rice interchangeably, although most agree that Thai food should be eaten with jasmine rice, if possible.

The trick to cooking jasmine rice well is using minimal water, so that the rice is steamed, rather than boiled. Thai cooks actually wrap bundles of rinsed rice grains in muslin and suspend them in a steamer so that the rice cooking by steaming, and never touches the water at all. Whether you are steaming the rice or boiling it, it still needs to be rinsed before cooking. If boiling, the rice and water are added to the pot together: most cooks recommend one and one half cups water to one cup jasmine rice. The lid is placed on the pot while the rice is raised to a boil, and then the temperature is turned down to a simmer until it is cooked all the way through. If the rice was pre-soaked, this will take approximately 10 minutes: if not, the rice will take around 20 minutes to finish cooking, after which it should be gently fluffed with a fork and covered to rest for another five minutes before serving.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Mary McMahon
By Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a DelightedCooking researcher and writer. Mary has a liberal arts degree from Goddard College and spends her free time reading, cooking, and exploring the great outdoors.

Discussion Comments
By anon998756 — On Aug 19, 2017

"The trick to cooking jasmine rice well is using minimal water, so that the rice is steamed, rather than boiled."

I believe this is incorrect. You are probably referring to glutinous (aka sticky) rice, which is steamed.

I have never seen jasmine rice cooked in this way, rather it is always cooked by being boiled in water.

By anon48889 — On Oct 15, 2009

Anon, the kind of rice you have mentioned is not Iranian but is Pakistani and it is called Basmati Rice. In Iran they cook Basmati rice and add some saffron to it to give it that strong aroma. Basmati rice itself has a very nice aroma but in Iran they put saffron to make the aroma stronger.

By anon29239 — On Mar 29, 2009

I am Looking for Iranian Rice. I ate it in Iran. It's so delicious with natural aroma. I believe it is the best rice in the world.

How I can cook it?

By somerset — On Feb 20, 2008

A delicious treat, but Jasmin rice similar to other varieties of rice is on the higher side of calorie counter. One half cup of cooked rice is about 150 calories.

Mary McMahon
Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a...

Learn more
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.