Hannaford
Hannaford Jasmine Rice
What it is
This is a package of long-grain white rice, known for its distinct aroma and slightly sticky texture when cooked. Jasmine rice originates from Southeast Asia and is a staple in many cuisines. The grains are slender and become tender and fluffy after cooking, absorbing flavors well. It is a versatile grain that serves as a base for a wide variety of dishes.
How people cook with it
Jasmine rice is a foundational ingredient for countless meals, providing a satisfying and fragrant accompaniment to many flavors.
- Side dish for curries
- Base for stir-fries
- Ingredient in rice pudding
- Accompaniment to grilled meats
To prepare, rinse the rice under cold water until the water runs clear. Combine the rinsed rice with the appropriate amount of water in a saucepan, typically a 1:1.5 or 1:2 ratio of rice to water. Bring the water to a boil, then reduce the heat to low, cover the pot tightly, and simmer for about 15-20 minutes, or until all the water is absorbed. Let it steam, covered, for an additional 5 minutes off the heat before fluffing with a fork.
How it differs from similar foods
Compared to basmati rice, jasmine rice tends to be a bit more tender and sticky, with a pronounced floral aroma. It is less dry and separate than American long-grain rice, offering a slightly chewier texture.
Who it is for
Home cooks and professional chefs often choose jasmine rice for its aromatic qualities and pleasing 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 an airtight container to maintain freshness and prevent moisture absorption.