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Thai Jasmine Rice

Article Number : 04.100.030
Unit/Weight : 20kg
Brand : Aroy-D
Country : Thailand
Jasmine rice, sometimes known as Thai fragrant rice, is a long-grain variety of rice that has a nutty aroma and a subtle pandan-like  flavor caused by 2-acetyl-1-pyrroline. Jasmine rice is originally from Thailand. It was named as Kao Horm Mali 105 variety  by Sunthorn Seehanern, an official of the ministry of agriculture in the Chachoengsao Province of Thailand in 1954. The grains will cling when cooked, though it is less sticky than other rices as it has less amylopectin. It is also known as Thai Hom Mali. To harvest jasmine rice the long stalks are cut and threshed. The rice can then be left in a hulled form and sold as brown rice, or shucked and sold as white rice. Most Southeast Asians prefer the white variety of jasmine rice.
Ingredients 2 1/2 cups Thai jasmine rice 3 cups water Place rice in a small saucepan (approx. 2-1/2 qt). Rinse rice by running cold water over two or three times to cover and pouring the water out. This rids the rice of excess starch powder and broken rice which makes the cooked rice mushy and sticky. Add just enough water to cover the top of the rice by 1/2-inch (approximately 3 cups). A convenient trick is to place your middle finger, just touching the top of the rice in the pan. The water level should be just below the first joint of your finger, from the tip. No measuring needed. Cover the pot with the lid. Place over medium to medium high heat. Bring to a boil. Reduce heat to low. Simmer, covered, another 10 minutes, until the water has completely evaporated. Turn off the burner and allow rice to sit, covered, for at least another 5 minutes. Serve hot or at room temperature (especially with spicy curries). Serves 2 to 3.