Organic White Jasmine Rice
$2.60 – $7.99 lbs
- — Organic, Non-GMO, Kosher
- — Very Low in Cholesterol & Sodium
- — Very Low in Saturated Fat
- — Good source of Folate and Manganese
- — Product Of the USA
Organic Jasmine Rice from Food To Live is an excellent source of nutrition. This grain offers multiple benefits and can fit into any diet. It’s a non-gluten, low-glycemic, low-fat, and low-protein food. It means that the majority of the people on the planet can enjoy white jasmine rice daily. In fact, millions do as it’s a staple food in Thailand, Vietnam, Cambodia, and Laos. Although a bit less popular, organic jasmine rice is also common in China and India.
Organic Jasmine Rice: Nutrition
Organic white jasmine rice nutrition value is rather high for grain. A serving of it will provide you with carbs (mainly from starch), about 4.2 grams of protein, as well as some B vitamins and minerals.
White jasmine rice health benefits stem from its nutritional value. This food gives you energy that doesn’t come from fat or processed sugars. It’s one of the best options among grains and one that can be included in any meal plan, including weight management programs.
Note that there are more calories in white jasmine rice than in some other varieties. However, with about 200 calories in a cup of cooked rice, it’s nearly the same as any other grain.
Best Ways to Enjoy Organic White Jasmine Rice
You can use organic rice as a substitute for any other type of rice. There are also many Cambodian and Thai dishes that require this particular kind of grain. You definitely should look up those recipes as they allow to bring out the unique flavor of organic white jasmine rice. Thai coconut rice is one of the most popular options among them.
Due to its natural high starch content, organic jasmine rice is slightly sticky. Therefore, you can use it for making delicious rolls and onigiri. You’ll need to use a bit more water when preparing rice for these dishes.
Unlike basmati and the majority of other types of rice, this one doesn’t need pre-soaking. However, you need to wash it thoroughly before cooking. To do this, pour some water into a bowl with the rice, move it around gently with your fingers, drain it and repeat the process until the is clear.
Then, bring the grain to a boil, cover the pot, and let simmer for 20 minutes. Remove from heat leaving the pot covered and let it sit for 10 minutes before fluffing up your white jasmine rice. Use 1 ½ cups of water per a cup of rice. You can use one ¼ or even 1 cup of water for a rice cooker. Check the instructions and experiment to see what gives the best results.
Store your Organic Jasmine Rice bulk pack in a cool and dry place. It’s imperative to keep this type of rice in an airtight container and away from any foods with a h3 smell. It will help preserve the natural flowery aroma of the grain.
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- 2 eggplants
- 1 cup cooked rice
- 1 yellow onion (finely chopped)
- 2 garlic cloves
- 1 Tbsp tomato paste
- 2 Tbsp fresh parsley (minced)
- 2 tomatoes (sliced into 12 slices)
- Kosher salt (to taste)
- Ground black pepper (to taste)
- 6 Tbsp olive oil (plus more as needed)
- Preheat oven to 400F.
- Rinse the eggplants, cut off stems and cut in half lengthwise. Sprinkle with salt liberally and set aside.
- In a large non-stick frying pan, heat 2 tablespoons of olive oil over medium heat. Fry the eggplant halves, two at a time, on both sides, turning about every 30 seconds, until dark golden brown.
- Add more oil as you are frying the eggplant as they tend to soak it in. You want the frying pan to have some oil on the bottom. If you see that it looks dry, it’s a good time to add a little more oil.
- Remove the eggplant from the frying pan and transfer to a baking sheet or a baking dish.
- In the same frying pan, brown the onion over medium-high heat until golden brown. Add the rice, tomato paste and stir well. Cook for another minute frequently stirring. Season with salt and pepper to taste. Remove from heat, transfer the mixture to a bowl and let cool down.
- Spread rice and onion mixture over the eggplant pieces, pressing down gently to make it stick.
- Top each fried eggplant half with 3 tomato slices. Drizzle with a little bit of olive oil.
- Transfer the eggplant into the oven and bake for 25 minutes.
- Remove from the oven. Garnish with fresh parsley and/or coriander and serve.
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