Origin: Thailand

Production: also known as Khao hom mali (Thai Fragrant Rice), is a slender, long-grain
variety of aromatic rice
grown in Thailand. To harvest jasmine rice, the long stalks are cut and threshed. The rice
can then be left in a
hulled form called paddy rice, de-hulled to produce brown rice, or milled to remove the germ
and some or all of the
bran, producing white rice.

Qualities: Jasmine rice is moist and soft in texture when cooked, with a slightly sweet flavor.
The grains cling and
are somewhat sticky when cooked, though less sticky than glutinous rice like Sushi rice, but
about three times
stickier than American long-grain rice.

Common use: Steamed jasmine rice is ideal for eating with stir fries, with grilled, fried, or
braised food items, and
in soups (when cooked slightly drier by adding a little less water during cooking). It often
does not fare well when
used for fried rice, as it is too soft and soggy when still warm.