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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.
This premium basmati variety known as the “mother as all basmati” is distinguished by it’s amazing flavor, fragrance and elongation. The Dehraduni variety is what elevated basmati rice to one of the world’s most recognized and best-loved rices. True Basmati Rice is difficult to cultivate which has lead most producers to grow lower quality hybrids which now flood today’s markets. Grown in the remote Doon Valley of Uttarakhand in India, this is truly an exceptional heirloom rice with a flavor and texture superior to almost any rice available in the US. The aroma reminds us of lightly buttered popcorn and the texture is light and fluffy.
Organic Volcano Rice is a colorful blend of prized traditional brown and red heirloom rice grown on West Java’s mineral-rich volcanic soil. Fragrant and nutrient-dense, Volcano Rice cooks in only 30 minutes producing moist and tender grains with an aromatic hint of vanilla. It’s an excellent choice for any dish where you would use a wild rice or whole grain blend. Our Volcano Rice is grown with SRI farming practices (what we call More Crop per Drop™) on small family plots by members of the Simpatik Organik Cooperative.
Sushi rice is a preparation of rice typically a short-grained, white Japanese rice commonly used to make sushi. This small grain rice has a unique combination of great flavor and wonderful texture, and is carefully polished so washing is not necessary.