Jasmine rice is a fragrant rice from Thailand and nearby countries also called as Thai Hom Mali rice. It is a long-grained rice with the aroma of Jasmine flowers, pearly white colour and distinct nutty taste.
Rice is an important item of food consumed all around the world. In 2004, the International year of rice was ushered in by the U.N. with the catchphrase‘Rice is Life.’ Rice is an easily available and inexpensive source of nutrition where food is in short supply. Like Basmati rices, Jasmine rice is popular not only for flavour and aroma but also for nutritional content.
A single cup of cooked Jasmine rice contains 44.5 gm carbohydrates, 4.2 gm proteins, 0.63 gm fibre, 200 calories, 0.26 mg thiamine, 2.3 mg niacin, 11.8 mg selenium and 1.9 gm iron. Jasmine rice is noted as a rich source of thiamine, niacin, selenium and iron since amounts found in a cup of cooked rice amounts to 10 to 20% Daily Value (DV) of these elements. Jasmine is also rich in Vitamin D and B1.
If Jasmine rice is consumed along with plenty of water, especially brown or whole grains varieties help alleviate constipation. This is because brown Jasmine rice consists of a substantial amount of insoluble fibre. This helps in digestion of food and flushing out of food through the gastro-intestinal tract and softening of stool.
The minerals and vitamins in Jasmine rice, maintain healthy skin, helps prevent some types of cancer and provide instant energy because of its content of complex carbohydrates. It is also a part of healthy diet as it is free of fat and cholesterol and is low in sodium.
According to International Rice Research Institute, the protein content of Jasmine rice is modest despite the presence of 8 essential amino acids. But it notes that brown jasmine rice is more nutritious than white, refined rice containing twice the amount of fibre, three times magnesium and five times Vitamin E.
Features of Jasmine Rice:
Jasmine rice is cultivated mostly In Thailand, Cambodia, South Vietnam, and Laos. It has a soft, moist texture when cooked and a little sweet flavour. These long grains tend to cling to each other and are slightly sticky when cooked, though less sticky than glutinous rice. But it has three times the stickiness of American long grain rice.
The Jasmine rice from Thailand has a Jasmine scent and slender shape. There are two types; brown and white. The jasmine rice is harvested and de-hulled to create brown rice. It is milled to remove the germ and all or some of the bran to produce white Jasmine rice. The bulk of jasmine rice exported to Europe and the US is from mostly Thailand and some from Vietnam.
White jasmine rice has fragrance of jasmine and is sticky when cooked. Aroma is caused by evaporation of a chemical content 2- Acetyl-1- Pyrroline.
Brown Jasmine rice retains the outer brown layer of the rice grain. Because of the bran, brown rice is more nutritious than white rice. It has the flavour of oats and has Gamma Oryzanol which reduces cholesterol in blood vessels. It contains Vitamins A, B and Beta- Carotene. It is also rich in antioxidants and maintains health of the nervous system. These are some of the benefits of Thai Jasmine brown rice.