Jasmine Rice

Jasmine rice (: ข้าวหอมมะลิ; kao hom mali), sometimes known as Thai fragrant rice, is a long-grain variety of rice that has a nutty aroma and a subtle and pandan-like (Pandanus amaryllifolius-leaves) flavor caused by 2-acetyl-1-pyrroline. Jasmine rice is originally from Thailand. It was discovered as the Kao Horm Mali 105 variety (KDML105) by Sunthorn Seehanern, an official of the ministry of agriculture in the Chachoengsao Province of Thailand in 1954.[citation needed] The grains will cling when cooked, though it is less sticky than other rices as it has less amylopectin.

Jasmine rice is a particularly fine, medium-grain type of rice. It is fragrant when cooked, hence the name. The polished white rice is prepared without salt to balance the Thai flavors. Please do not serve ordinary rice from the supermarket with Thai meals!

The secret of perfect rice lies in the quantity of water used-measure holding your finger on top of the rice-the water should reach just below your middle finger's first joint. All the water should be absorbed during cooking, leaving the rice firm and fluffy.

Rice only takes 20-25 minutes, with little attention (but don't let it burn!).

Traditionally cooked in an aluminium pan over a charcoal burner, here in the West, we use a modern stove. With the introduction of electricity across the country, today the electic rice cooker is more common in Thailand.

• 2 1/2 cups Thai jasmine rice
• 3 cups water
  

Place rice in a small saucepan (approx. 2-1/2 qt). Rinse rice by running cold water over two or three times to cover and pouring the water out. This rids the rice of excess starch powder and broken rice which makes the cooked rice mushy and sticky. Add just enough water to cover the top of the rice by 1/2-inch (approximately 3 cups).

A convenient trick is to place your middle finger, just touching the top of the rice in the pan. The water level should be just below the first joint of your finger, from the tip. No measuring needed.
Cover the pot with the lid. Place over medium to medium high heat. Bring to a boil.
Reduce heat to low. Simmer, covered, another 10 minutes, until the water has completely evaporated.

Turn off the burner and allow rice to sit, covered, for at least another 5 minutes. Serve hot or at room temperature (especially with spicy curries). Serves 2 to 3.