Brown Jasmine Rice

[NancyH]

Has anyone out there worked with Brown Jasmine Rice? I didn't even know that it existed until yesterday, when I went rice shopping at the Asian Grocery for a catering project. Does it cook like brown rice (ie - no need to rinse or soak and similar proportion of rice to cooking water) or like regular Jasmine (rinse or soak recommended and a smaller amount of cooking water)? Or something in between?

Thanks in advance for the help!

[kellycolorado]

Could you post the brand and size sack of your rice? I want to eat more whole grains and replace my big bag of white jasmine when it runs out.

I didn't know it existed either!

[petite tête de chou]

I love brown jasmine rice. I've tried rinsing it and found that it really makes no difference at all in the final product. I treat it like your standard brown rice. Bring two cups of water (or stock, if you prefer) to a boil, add 1.5 cups of rice, bring back to boil, cover, reduce heat to low and simmer for 45-50 minutes. Leave the lid on after cooking for about five minutes, then fluff with fork. This works for me every time.

[scubadoo97]

I have some red jasmine rice I treat the same way. Cook just like brown rice.

[K8memphis]

Oh thanks! I never knew about brown jasmine, I'm really excited about it.

[mizducky]

Cool! I've seen brown basmati, but never brown jasmine--at least, so far.

Does the brown jasmine rice have the same fragrance as white jasmine? Or is its smell stronger/nuttier/different in some other way?

Edited November 10, 2006 by mizducky (log)

[petite tête de chou]

Cool! I've seen brown basmati, but never brown jasmine--at least, so far.

Does the brown jasmine rice have the same fragrance as white jasmine? Or is its smell stronger/nuttier/different in some other way?

←

I have the bag under my nose as I type. The brown jasmine rice doesn't have that strong, flowery fragrance. If it's toasted a bit before adding the boiling water it develops a stronger scent but it's really the texture that pleases me. Long, sort of delicate grains that remain separate when cooked. Really nice stuff. I found it at a food co-op in Portland. Of course, I just *had* to have it.