Cooking Ratio
1 Rice: 2 Water
(For a drier, less sticky cooked jasmine try 1 Rice: 1.5 or even 1.25 Water ratio)
Grain Type
A long, pearly white grain.
Ideal for
Stir-fry’s, Thai curry's, grilled fish and any other Asian inspired dishes.
Aroma
An appetizing aroma, with subtle floral hints. The fragrance is produced from natural aromatic oil within the rice.
Texture
Tender, slight stickiness & melts in the mouth.
Visual
Pearly white like the Jasmine flower. The pure white colour remains even once cooked.
Source
South East Asia (Thailand, Cambodia, Vietnam, Laos).
