Jasmine rice is very different in texture and taste from basmati rice. It is more clingy, more spongy, and more glutinous and, at its best, has a jasmine-like aroma. On some days it is exactly the soothing rice I yearn for. It is certainly closer to the daily rice eaten in South, East, and West India, where basmati rice is reserved for special occasions only. Look for good-quality jasmine rice, usually sold by Thai and other Oriental grocers. Sadly, price is often a good indication of quality. I usually do not bother to wash it, as I enjoy its slightly sticky quality.
Recipe information
Yield
serves 4¿6
Ingredients
2
Need to make a substitution?
Preparation
Put the rice in a heavy pan along with 3 cups water. Bring to a rolling boil. Cover tightly, turn heat to very, very low, and cook gently for 25 minutes.
