Jasmine Rice
Thai fragrant rice · Thai jasmine rice · khao hom mali
Jasmine Rice: what every chef needs to know
From bistro to banquet hall, Jasmine Rice earns its spot as a long-grain rice with a subtle floral aroma caused by the volatile compound 2-acetyl-1-pyrroline. This compound is also found in pandan leaf and basmati, but is most pronounced in jasmine rice. Originally from Thailand (khao hom mali), it is the most widely eaten rice in South-East Asian cuisines. Jasmine rice has a slightly stickier texture than basmati due to a higher amylopectin content, but still produces individually distinct grains. The standard ratio is 1 part rice to 1.5 parts water. Never stir during cooking: this damages the grains and makes the rice stodgy. The absorption method (steaming in a rice cooker or on very low heat with the lid on) gives the most authentic result. In commercial kitchens, jasmine rice is a go-to for Thai, Vietnamese and Indonesian menus.
Jasmine Rice: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 / USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023 / USDA FoodData Central.
Jasmine Rice: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Jasmine Rice: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Ratio 1:1.5 (rice:water). Bring to a boil, reduce heat to low, cover with a lid, never open until done.
Most consistent result at high volumes; always rinse the rice first to remove excess starch.
Soak rice for a minimum of 30 min before steaming; an authentic Thai method for a glutinous texture with sticky rice varieties.
Use cold day-old rice: less moisture, better wok texture and less clumping.
Jasmine Rice: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Jasmine Rice: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Import available year-round. Thailand harvest: November–February (first crop), May–July (second crop). Quality difference is minimal for foodservice.
Jasmine Rice: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Jasmine Rice
Why should you never stir jasmine rice while it's cooking?
Stirring breaks the delicate rice grains and damages the outer starch layer. This makes the rice stodgy and clumped. Jasmine rice cooks by steam and absorption: keeping the lid on and not stirring produces the light, individually distinct grains this rice is known for.
Should I rinse jasmine rice before cooking?
Yes, for most applications. Rinsing removes surface starch that would otherwise cause clumping and stickiness. Rinse with cold water until the water runs clear (3–4 times). Exception: for fried rice (nasi goreng) you don't need to rinse if you cook the rice the day before and chill it overnight.
What is the difference between jasmine rice and basmati rice?
Both are long-grain fragrant rices, but jasmine rice has a slightly stickier texture and a sweeter, more floral aroma (2-acetyl-1-pyrroline). Basmati is drier and fluffier after cooking. Jasmine rice is the foundation of Thai and Vietnamese cuisine; basmati belongs to Indian and Middle Eastern cooking. Both are gluten-free and allergen-neutral.
At what temperature should you store Jasmine Rice?
Store Jasmine Rice at dry, <20°C (uncooked); cooked rice: 0-4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Jasmine Rice professionally?
The primary professional technique for Jasmine Rice is Boiling (absorption method) at 100°C then laag heat for 12-15 min + 5 min resting. Always verify core temperature with a calibrated probe thermometer.
Does Jasmine Rice contain allergens?
Jasmine Rice is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
