Jasmine rice (raw)

Description

Raw jasmine rice consists of long, slightly translucent grains with a delicate, floral-nutty aroma and a mildly sweet taste; when cooked, it becomes soft, fluffy, and slightly sticky, giving dishes a pleasant texture and aroma. It pairs wonderfully with Asian cuisine, curries, stewed vegetables, fish, and coconut milk-based sauces, as well as serving as a base for salads and fillings. Nutritionally, jasmine rice is primarily composed of complex carbohydrates that provide a quick source of energy, with moderate protein content and low fat; it supplies B vitamins, manganese, and selenium, is gluten-free, and easily digestible, although white jasmine has less fiber than its brown variety. It should be stored in an airtight container in a cool, dry, and dark place, away from moisture and pests; white rice stays fresh for a year or longer, while brown rice, due to its oil content, is best kept in the refrigerator or used sooner.