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Jasmine rice is originally from Thailand and is commonly used in Southeast Asian cooking. This is a long grain variety of rice that has a subtle floral aroma and a soft, sticky texture when cooked. The grains are also shorter and thicker than basmati rice.
Before cooking it's important to wash the rice to remove any dust and excess starch. Jasmine rice is traditionally cooked by steaming or using the absorption method, which simply means the it's cooked in a measured amount of water which is completely absorbed by the rice.