Jasmine rice or basmati – what is the difference?
Both are long-grain and both smell wonderful, but they behave completely differently in the pot. Golden Dragon jasmine rice has a floral jasmine aroma and turns soft and slightly tender when cooked – the grains stick together just enough, which makes the rice perfect for eating with chopsticks or spooning curry over. Basmati is drier and fluffier, with grains that stay separate. That is why basmati is the first choice for biryani and pilaf, while jasmine rice is at home in the kitchens of Southeast Asia: Thai curry, stir-fries and fried rice.
How to cook jasmine rice that turns out right every time
- Rinse the rice in cold water two or three times until the water is almost clear.
- Cook according to the packet, with a lid on and over low heat.
- Let it rest under the lid for a few minutes after cooking, then fluff with a fork.
Three dinners with jasmine rice
1. Quick coconut curry. Fry onion, garlic and curry paste, pour in coconut milk and let chicken or vegetables simmer for fifteen minutes. Serve over freshly cooked jasmine rice with fresh coriander and lime.
2. Fried rice with yesterday's rice. The secret is cold, day-old rice – then it won't clump. Heat a wok, fry egg, onion and vegetables, fold in the rice and season with light soy sauce. Ready in ten minutes.
3. Lunchbox bowl. Rice at the bottom, roasted vegetables, a source of protein and a dollop of sauce. A 5 kg bulk pack means you always have a base for the week's lunchboxes.
Allergens: The jasmine rice contains only jasmine rice. Note that soy sauce contains soy and often wheat (gluten), and that fried rice is usually made with egg.
A bulk pack that lasts
If you eat rice several times a week, the bulk pack pays off. Golden Dragon jasmine rice 5 kg keeps in a cool, dry place and is enough for many dinners. Prefer to try it first? We also have Thai jasmine rice in 1 kg. Stock up your pantry at etnomat.se – we ship quickly to all of the Nordics.
