Sourced from South Africa and sold per gram
Jasmine rice has a sweet and nutty flavor and a distinctive aroma of buttered popcorn and fragrant flowers. It does not stick together the way many other glutinous “sticky” varieties do, and has a light, fluffy, delicate texture.If jasmine rice is not available, basmati is the closet substitute, but almost any other long-grain rice will do. However, the flavor, aroma, and texture will be different.
Cooking jasmine rice is just as easy as cooking any other variety. Ideally, jasmine rice should be steamed rather than boiled to retain its fluffy texture, but it can successfully be boiled as well. If you do boil it, use slightly more water than rice—the standard ratio is 1.5 parts water to 1 part rice. Bring the rice and water to a boil together, then lower the heat to a simmer, cover, and cook gently until all the water is absorbed. Jasmine rice can also be prepared in a rice cooker.
Whichever method you use, jasmine rice should be rinsed or even presoaked before cooking. Soaking the rice beforehand will significantly decrease the cooking time.
Jasmine rice is a great base for stir-fries or as a side dish for grilled, fried, or slow-cooked food like roasts and stews. If you are using it for fried rice, you might find it a bit soggy if freshly cooked, so for this type of preparation, cook the rice a day or so before and refrigerate until needed. If you plan to use jasmine rice in soups, leave it a bit dryer by using less water when cooking it.