Grocery · 16 oz
California Jasmine Rice, 16 oz
What it is
This is a medium-grain white rice cultivated in California. It is known for its distinct floral aroma, reminiscent of jasmine flowers. The grains are slightly sticky when cooked, making it a versatile base for many dishes. The rice is processed to remove the outer bran and germ layers, resulting in a tender texture and a longer shelf life. Its consistent quality is a hallmark of rice grown in the fertile regions of California.
How people cook with it
Jasmine rice is a staple in many cuisines, particularly in Southeast Asia. It serves as an excellent accompaniment to a wide variety of main courses.
- Side dish for curries
- Base for stir-fries
- Component of rice bowls
- Ingredient in rice pudding
To prepare, rinse the rice under cold water until the water runs clear. This removes excess starch, preventing the grains from clumping too much. Combine the rinsed rice with the appropriate amount of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until all the water is absorbed. Let it steam, covered, for a few minutes off the heat before fluffing with a fork. The ratio of rice to water can be adjusted slightly based on desired tenderness.
How it differs from similar foods
Compared to long-grain white rice, jasmine rice tends to be more aromatic and slightly stickier. It has a softer texture than basmati rice, which is known for its distinct fragrance and separate grains. The medium grain size contributes to its unique mouthfeel.
Who it is for
Home cooks and professional chefs alike choose this rice for its appealing aroma and texture.
How to keep the rest
Store any unused cooked rice in an airtight container in the refrigerator for up to 3-4 days. For uncooked rice, keep it in a cool, dry place in its original packaging or transferred to a sealed container to maintain freshness and prevent moisture absorption.