Jasmine rice - the fragrant classic from Thailand for your Asian cuisine

"Delicate like flowers, strong in taste - discover the magic of jasmine rice"

Hello there!
Have you ever fallen in love with a grain of rice? No? Then you've probably never tried jasmine rice. I'm your fragrance-loving manga girl - gently on the move today - and I'm taking you on a trip to Thailand... into the world of what is probably the most beautiful type of rice of all!

What makes jasmine rice so special?

Jasmine rice, also known as Thai fragrant rice, exudes a floral, slightly sweet aroma when cooked - like a small cloud of fragrance from lotus blossoms and sunbeams. Its grains are slightly shorter and rounder than basmati, but they stick together very easily - perfect for eating with chopsticks!

It is the rice of choice in Thai cuisine - and not without reason!

The all-rounder in your Asian kitchen:

🥢 Perfect with curries (green, red, yellow - you name it!)
🥢 Ideal for sweet and sour pans or coconut soups
🥢 Even delicious on its own - with a dash of soy sauce or chilli oil

How to make jasmine rice like in Thailand:

🍚 Don't wash too much! A quick rinse is enough - otherwise the fragrance will be lost.
🍚 Rice/water ratio: 1 part rice to 1.2 parts water - yes, a little less than with other varieties.
🍚 Simmer without stirring, put the lid on until the water is gone.
🍚 Then simply leave to rest for 5 minutes...
and you have fluffy, slightly sticky rice with a fantastic aroma.

Another insider tip?
Try cooking your jasmine rice with a small piece of pandan leaf - it gives it an even finer, more exotic touch!

Did you already know...?
In Thailand, rice is not a side dish - it is the center of the meal. "Food" there literally means "eating rice". So it's no wonder that jasmine rice is so highly prized there.

So... If you want to cook Asian food, you can't go past jasmine rice. It's soft, fragrant, elegant - like a gentle smile in its purest form. Get it, try it out and make your dishes that little bit more magical!

You can find jasmine rice here (click me)