Grocery · 32 oz
Brown Jasmine Rice
What it is
This is a type of long-grain rice that is less processed than white rice. It retains its outer bran layer and germ, which gives it a slightly chewier texture and a nutty flavor. The grains are known for their distinct aroma, often described as floral or popcorn-like, especially when cooked. This variety is a staple in many Asian cuisines and is appreciated for its wholesome qualities.
How people cook with it
Brown jasmine rice can be a versatile base for many meals, offering a satisfying texture and subtle taste.
- Side dish for curries
- Base for stir-fries
- In rice bowls
- Mixed into soups
To prepare brown jasmine rice, rinse the grains under cold water until the water runs clear. Combine one part rice with one and a half parts water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 30 to 40 minutes, or until the water is absorbed and the rice is tender. Let it steam, covered, for an additional 5 to 10 minutes off the heat before fluffing with a fork. This method ensures the rice cooks evenly and develops its characteristic aroma.
How it differs from similar foods
Compared to white jasmine rice, brown jasmine rice has a firmer texture and a more pronounced nutty flavor due to the presence of the bran layer. White jasmine rice is softer, fluffier, and has a more delicate aroma. The cooking time for brown rice is also typically longer.
Who it is for
Home cooks looking for a wholesome and flavorful rice option for everyday meals.
How to keep the rest
After opening, store any unused brown jasmine rice in an airtight container in a cool, dry place. This helps maintain its freshness and prevents it from absorbing odors from other pantry items. Proper storage will keep the rice from going stale for an extended period.