Rice is probably the most widely used grain for human consumption in the world. There are many varieties of rice. Rice is used as a staple in almost every country. Rice is used in many different ways and it is very adaptable. From spicy dishes to cereal, there is little it cannot be used in. Every part of the rice plant is used. The straw from the rice plants can be used to make other products such as sunhats. People are not the only species that enjoy the benefits of rice.. It is used in animal feed as well. It is so gentle on the stomach; it is used in infant’s food, and formula. The uses for rice go on and on.
Rice in one form or another provides 20% of all the caloric intake of humans in the world! The variations of rice can be confusing especially when it comes to the differences between Jasmine rice and white rice. That is probably because Jasmine rice is actually one of the varieties of white rice. Let’s explore the difference.
We often think of rice as either white rice or brown rice. Processed rice is left white when the bran and husk is taken off. This process makes the rice more easily stored and it extends the shelf life. The “cleaned” white rice is less apt to spoil, even over long periods of time. There is long grain white rice and short grain white rice. The short grain rice is sticky when it is cooked while the long grain white rice tends to be less sticky.
Rice is very nutritious. The polished and processed white rice loses much of its nutritional merit. For this reason, many people eat brown rice and include it in their dishes. People sometimes choose the brown rice because it contains more of its natural vitamin content. It is cooked a bit longer than the white rice. Brown rice is flakey rice as is the Jasmine rice. These types of rice cook much less sticky that the white rice.
Jasmine rice is a variety of long-grain, white rice. It comes from Thailand. It is aromatic and often is called Thai fragrant rice. It was called Khao Hom Mali 105 at one period of time. It was called this in Thailand in the mid-1950. It is long-grained, white rice with a nutty scent unique and unusual flavor. When cooked, the grains hold together but it is not sticky. Jasmine rice has a wonderful and unique aroma and flavor and is very popular in Southeast Asia cuisine. Jasmine rice is a good choice for rice dishes that require rice that does not get sticky.
The different flavors and varieties available give one unlimited variety and choices. This makes rice a must have for any kitchen.