jasmine rice

[Bonehead]

Jasmine rice

From Wikipedia, the free encyclopedia
Jump to: navigation, search

Close-up of grains of uncooked jasmine rice


Jasmine rice (Thai: ข้าวหอมมะลิ; RTGS: Khao Hom Mali; [kʰâːw hɔ̌ːm malíʔ] or [kʰâw hɔ̌ːm malíʔ]), sometimes known as Thai fragrant rice, is a long-grain variety of rice that has a nutty aroma and a subtle pandan-like (Pandanus amaryllifolius-leaves) flavor caused by 2-acetyl-1-pyrroline.[1] Jasmine rice is originally from Thailand. It was named as Kao Horm Mali 105 variety (KDML105) by Sunthorn Seehanern, an official of the ministry of agriculture in the Chachoengsao Province of Thailand in 1954.[citation needed] 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 get 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.
The hulls of (brown) rice have been found to contain high levels of arsenic. Jasmine rice from Thailand and Indian basmati rice contain the least arsenic among rice varieties.[2]




><><><><><>

I just ate my first of this rice. I got a 25 pound bag yesterday and tried it today. I am used to commercial "minute rice" stuff and this stuff PWNS it all day long. the sample I had was 1 cup of rice cooked in 2.5 cups of water with a pinch of salt. just plain white rice on a plate with a fork nothing with it I find it to be sticky and "clean" tasting.

this rice was recommended to me by a prepper gentleman whose wife is Thai. its what she is used to eating and she got him eating it. he raved to me about the texture flavor and nutritional value telling me this is rice to have.

I cant speak to added nutrition but it does taste pretty good with nice mouth feel.

I think this will be the rice I put up from now on.

pre measured 4 cups to a food saver bag stored in a heavy dark container should keep it, eh?

[thewarriorhunter]

i love jasmin rice, very good stuff. i will be buying this when i start my long term food preps.

[vgk1nka1dx]

Jasmine Rice adds a really great flavor to venison stew. I don't go hunting but get meat from a friend of mine. McCormick makes a really good beef stew seasoning mix that goes good with venison. I usually add about 2 cups or so depending on how big the pot is. It starts to turn into a gumbo style instead of a stew.Really good tasting.

[Bonehead]

nice!!

I had been meaning to get some for a long time but didnt need rice until recently. now I am sold on it.

[BrewGuyTim]

How's the price comparison between this and conventional white rice?

[Duane]

I simply LOVE rice. Never heard of Jasmine Rice though. I'll have to look for some, and give it a try.

For many, many years, my favorite meal has been what I've called something and rice. What I mean by that is that if you've got good rice, and have something to go with it, then you've got a decent meal. The something is not as important as the rice.

Key words here: GOOD RICE.

My experience has been that you can make GOOD RICE from about any long grain rice, if it's cooked properly.

Here's one of my favorite rice recipes:

Measure 1 cup of rice into a bowl, and cover it with water. It needs to set for about 10-15 minutes.

While the rice is setting, get a pot going on fairly high heat, with about 1 tablespoon of olive oil. To this add about a tablespoon of minced garlic (real garlic, not garlic powder) and about 1/4 cup of minced sweet onion.

Stir it constantly, until the onion and garlic are almost translucent. Drain the rice in a colander and add it to the pot. You can now add a pinch of salt, black pepper or other seasoning of choice.

Continue stirring the mix for a couple of minutes until the rice barely begins to look toasted. Add 2 cups of water, stir it well ONE TIME, let it come to a boil, then turn off the heat, and put a lid on the pot.

After about 15 minutes, remove the lid, fluff the rice up with a fork, and enjoy. It'll be fluffy, moist, and delicious.

Sticky rice comes from people over-stirring it or over-cooking it.

Of course you'll have to experiment with this a little to get it just right, but I promise that it's worth it.

Thanks,

Duane

[mr_wolf_76]

Not bad at all pricewise, think I paid maybe 8 dollars for a 5 lb bag. Only rice i've had that tastes good by itself.

[Quack]

IMO, Minute Rice isn't real rice.


Sent from my ADR6300 using Tapatalk 2

[Bonehead]

Originally Posted by BrewGuyTim

How's the price comparison between this and conventional white rice?

18.98 for the 25 pound bag. I think like 76 cents per pound

Originally Posted by Duane

I simply LOVE rice. Never heard of Jasmine Rice though. I'll have to look for some, and give it a try.

For many, many years, my favorite meal has been what I've called something and rice. What I mean by that is that if you've got good rice, and have something to go with it, then you've got a decent meal. The something is not as important as the rice.

Key words here: GOOD RICE.

My experience has been that you can make GOOD RICE from about any long grain rice, if it's cooked properly.

Here's one of my favorite rice recipes:

Measure 1 cup of rice into a bowl, and cover it with water. It needs to set for about 10-15 minutes.

While the rice is setting, get a pot going on fairly high heat, with about 1 tablespoon of olive oil. To this add about a tablespoon of minced garlic (real garlic, not garlic powder) and about 1/4 cup of minced sweet onion.

Stir it constantly, until the onion and garlic are almost translucent. Drain the rice in a colander and add it to the pot. You can now add a pinch of salt, black pepper or other seasoning of choice.

Continue stirring the mix for a couple of minutes until the rice barely begins to look toasted. Add 2 cups of water, stir it well ONE TIME, then turn off the heat, and put a lid on the pot.

After about 15 minutes, remove the lid, fluff the rice up with a fork, and enjoy. It'll be fluffy, moist, and delicious.

Sticky rice comes from people over-stirring it or over-cooking it.

Of course you'll have to experiment with this a little to get it just right, but I promise that it's worth it.

Thanks,

Duane

I think some rice has more "sticky" than other kinds of rice.

Originally Posted by mr_wolf_76

Not bad at all pricewise, think I paid maybe 8 dollars for a 5 lb bag. Only rice i've had that tastes good by itself.

I was very impressed with the clean rice flavor. it was good.

Originally Posted by Quack

IMO, Minute Rice isn't real rice.


Sent from my ADR6300 using Tapatalk 2

indeed. sometimes its just whats there though.

[Quack]

And if you have this for survival, make sure you have water to cook it. LOL

Sent from my ADR6300 using Tapatalk 2