Scent of a Grain

A nutty flavour,a faint flowery aroma and the long grainy feel the Thai Jasmine Rice has often pleasantly livened up the Indian palate in place of the regular white rice.

Name: ‘ Khao Dawk Mali’ in Thai vernacular,or simply,’Jasmine Rice’,in praise of its characteristic aroma.

Orginally grown in: A nutty flavour,a faint flowery aroma and the long grainy feel the Thai Jasmine Rice has often pleasantly livened up the Indian palate in place of the regular white rice. A rice variety which traces its origin to the eastern parts of Thailand,it was developed by the farmers 100 years back and was subjected to two decades of testing before it could be treated to the world. The rice has travelled around the world accompanying Thai curries and the Vietnamese cuisine. A plate of Jasmine Rice can sure give a twist to the monotony of plain steamed bhaat .

Handy Tips: This variety of rice has a firm consistency and does not stick unlike the white and brown ones. Soak it before steaming it up. Do not boil the rice as it may render it a sticky feel. Half a cup of Jasmine Rice steams to three-and-a-half cups of cooked rice. So,measure and cook accordingly. A perfect meal is determined by the water content of the rice the water should reach till the middle fingers first joint and all of it should be absorbed while cooking. Its firmness and fluffy consistency is perfect for fried rice. Grounded jasmine rice is not very good for rice puddings,firnis ,payesam or modak s,as it is not a good binding agent. Do not store the rice for a long time as it becomes dusty and the scent disappears.

Health Quotient: The insoluble fibres of this rice help in digestion,prevent constipation and are thus good for skin. They are high in calories and carbohydrates but low in fat and sodium content. Brown Jasmine Rice is more nutritious,higher in fibre than the pearly white variety.

Goes best with: Steam a bowl full of jasmine rice without salt to balance the Thai flavours in vegetable curries. Not recommended for the spicy Indian side dishes as the flowery fragrance disappears when teamed up with the strong flavours. Top a plateful of jasmine rice with a bland chicken dish to get its essence. Or an afternoon of a spoonful of tup on the rice can also be an innovative concoction.

(Complied by Swasti Chatterjee)

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Scent of a Grain

A nutty flavour,a faint flowery aroma and the long grainy feel  the Thai Jasmine Rice has often pleasantly livened up the Indian palate in place of the regular white rice.

A nutty flavour,a faint flowery aroma and the long grainy feel the Thai Jasmine Rice has often pleasantly livened up the Indian palate in place of the regular white rice.