Jasmine Rice
Preparation, uses, and tips
Rinse 1 cup of rice and drain well. In a heavy saucepan with a lid, combine rice with 2 cups (500mL) of water and a pinch of salt. Bring to a boil, reduce heat to medium, and simmer, covered, until tender (about 30 minutes for medium- to long-grain white rice, 40 minutes for brown rice, 20 minutes for arborio or short-grain rice, and 1 hour for wild rice). Add saffron and cardamom to cooked rice, or stir in green olives and pimentos.
To reheat cooked rice, for each 1 cup (200 grams) of rice, add 2 Tbsp (30mL) liquid. Cover and heat four to five minutes on top of range or in oven. In a microwave oven, cook on High about 1 1/2 minutes per cup (200g).
Buying and storing tips
Buy jasmine rice in the packaged grains section of grocery, health food, and specialty stores. Buy jasmine rice in bulk at local health food stores. When purchasing jasmine rice in bulk, look for intact kernels that aren’t broken, scratched, or damaged.
Store rice in a cool, dry area in a sealed glass or plastic container, away from the open air and moisture.
Cooked rice can be refrigerated for up to seven days, or stored in the freezer for six months.
Varieties
Jasmine rice is sold in both brown and white varieties. White rice sets off food flavors more distinctly, while brown rice has a higher fiber content and takes longer to cook.
Nutrition Highlights
Jasmine rice, 1 cup (200g) (cooked)
Calories: 205
Protein: 4.2g
Carbohydrate: 44.5g
Total Fat: 0.44g
Fiber: 0.63g
*Good source of: Iron (1.9mg), Selenium (11.8mcg), Thiamine (0.26mg), and Niacin (2.3mg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2009.