Organic Thai Jasmin Rice
Harvesting Our Thai Jasmine Rice
This Organic White Jasmine Thai rice comes from Ban Kam which is a small, remote farming communities in Northeastern Thailand, in the Province of Buri Ram. The aromatic fragrance, slightly sweet flavor, and texture are unique to rice grown in this part of the world.
The growing season is nearing an end but we bought a special early maturing rice seed to plant so ours is ready now. You can see here how the rice field we’re harvesting here is a golden ripe color while the crops bordering ours are still green.
Jasmin rice is also called ‘perfumed rice’ and the fragrance is very wholesome. In fact, before eating my first spoon full of steamed Jasmine rice, I put it to my nose to take a whiff. And that always piques my appetite.
Anyways, we’re back at the harvest and it’s the 24 of October.
Methods of growing differ greatly in different localities, but in most Asian countries the traditional hand methods of cultivating and harvesting rice are not still practiced.
During the growing season, irrigation is maintained by dike-controlled canals or by hand watering. The fields are allowed to drain before cutting.
It’s seemingly the most basic kitchen task, yet it still frustrates many cooks: making a perfect pot of Basic, Fluffy White Rice, with each grain distinct and not mushy. It’s not impossible, though, if you know a few secrets: use the right amount of water, gentle heat, a tight-fitting pot lid, and a post-cooking resting period. Be sure not to skip the resting step at the end; as the rice sits off the heat, the moisture in the rice redistributes itself for a more uniform texture throughout the pot.
- Boil water and add salt. Pour water (for every cup of rice, use 1 3/4 cups of water) into a large saucepan with a tight-fitting lid. …
- Pour in rice. Add it to the boiling water.
- Stir once, or just enough to separate the rice. …
- Cover the pot and simmer.
- Fluff rice with a fork.
Or cheat and use a rice cooker pot and be automatic.
Also known as Thai fragrant rice or Thai Hom Mali rice, long-grained jasmine rice doubles the pleasure of eating a steaming bowl of fluffy rice because of its delicious, nutty taste and characteristic flowery aroma. In 2004, the United Nations ushered in The International Year of Rice with the catchphrase, “Rice is life.” Rice, a foundation food for many people around the world, and provides an inexpensive, often easily accessible source of nutrition in areas where other food may be in short supply.
One cup of cooked jasmine rice contains 4.2 g protein, 44.5 g carbohydrates, about 200 calories, 0.63 g fiber, 2.3 mg niacin, 0.26 mg thiamine, 1.9 mg iron and 11.8 mcg selenium. Total fats equal 0.44 g. Jasmine rice registers as a “good” source of niacin, thiamine, iron and selenium because the amounts found in the cooked product range between 10 and 20 percent of the recommended daily requirement. Jasmine rice also provides vitamins B1 and D. Researchers at the International Rice Research Institute hope to further enrich rice with higher nutrient levels through biotechnology and improved growing methods.
When combined with drinking plenty of water, eating jasmine or any other variety of rice — especially whole grain, or brown, jasmine rice — prevents constipation. Because brown jasmine rice contains a fair amount of insoluble fiber, it can benefit digestion by helping flush food quickly through the gastrointestinal tract and softening stools. The vitamins and minerals in jasmine rice benefit the skin, may help prevent certain cancers and provide quick energy, since its is a complex carbohydrate. It’s also a low-fat, sodium-free food.