Grain
Jasmine
A tier
Jasmine rice is a soft, slightly clingy long-grain with a sweet floral scent—less peppery than basmati, more perfume-forward when freshly milled. Thai kitchens treat it as everyday table rice for curries, stir-fries, and grilled meats. Grains are softer than basmati and do not elongate as dramatically, finishing moist rather than dry-fluffy. Rinse lightly; many cooks skip long soaking. A rice cooker with a rest period yields the classic tender finish. Day-old chilled jasmine fries well for Thai-style fried rice. Aroma fades with age and warm storage—buy fresher lots when possible and keep bags sealed.
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Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Thai fragrant landraces were selected toward modern jasmine types.
Export jasmine rice became a national specialty.
Global Thai restaurants made jasmine the default aromatic rice abroad.
Hom Mali standards defined premium jasmine export quality.