Jasmine rice: for flavour and health

December 15, 2014 8:18 am Published by Leave your thoughts

If you regularly eat Thai food, you’ve probably had quite a lot of Jasmine rice without even knowing it. It’s a delicately flavoured, long-grain rice, originally from Thailand (and sometimes known as ‘Thai fragrant rice’). It’s popular because it cooks perfectly (not too soggy, not too dry, and slightly sticky) and absorbs flavours well, making it a great choice as a base for a curry. If you’re making really authentic Thai and Chinese food, Jasmine rice is a great choice, with its wonderful flavour and tender texture.

Here at Naturally Good Food we sell Jasmine rice in brown and white varieties. Our bulk bags (5kg and 25kg) are popular with restaurants and catering businesses, while the smaller packs (500g and 1kg) work well for families.

The brown variety, as with other brown rice, is richer in fibre. The white, however, cooks faster and has the advantage of being lower in naturally occurring arsenic. While one or two portions of brown Jasmine rice a week won’t do you any harm, those who consume a great deal of rice might want to consider the white variety for some of their meals. Note, though, that along with basmati rice, Jasmine rice has the lowest levels of naturally occurring arsenic in any case.

Jasmine rice, particularly the brown variety, is rich in A and B vitamins and beta-carotene. This type of rice does, however, have a high glycaemic index – again, something to watch out for if you’re following a low GI diet. The upside, though, is that this makes it ideal for desserts! Try this very simple and really flavoursome recipe below.

Coconut Jasmine Rice Pudding


4 eggs

130g sugar (why not try coconut palm sugar?)

2 tins coconut milk

3 cups cooked Jasmine rice

Vanilla extract, salt and nutmeg to taste


Mix the eggs and sugar together, then add the coconut milk and rice, with a splash of vanilla extract, and a pinch of salt and nutmeg to taste. Combine well and place in a greased baking tin. Place this tin in a large pan or tray containing about an inch of hot water, to make a water bath. Cook at 160C/325F for about an hour, until the pudding is firm to the touch.

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This post was written by Yzanne

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