What’s your “smells like home” meal? For me and many Thai people I know, it’s not a meal, per se, but an integral component of a meal: jasmine rice, or khao hom mali. The fragrant aroma of a fresh pot of steamed jasmine rice is about as comforting as it gets. 

“Jasmine rice is special,” says Pranee Khruasanit Halvorsen, a Seattle-based Thai cooking instructor. “It’s an occasion, almost a dish in and of itself. It’s like when you whip out the good olive oil.” 

Thai jasmine rice has won numerous “best rice in the world” conference titles and awards. Its fragrance and tender grains make it an ideal pairing for a number of dishes, from spicy stir fries to creamy rice puddings. But beyond aroma and taste, what makes this grain so unique? I spoke with Halvorsen to uncover more about jasmine rice. Read on to learn about the cultivation of jasmine rice, how to shop for and cook it, and ideas for using it in various cuisines. 

How Jasmine Rice Is Cultivated

Jasmine is a relatively new rice variety discovered by accident in 1945 by a farmer in Thailand’s Chonburi region. The rice was named Khao Dawk Mali (jasmine rice) 105. Today, jasmine rice is still primarily grown in Thailand, particularly in the northeastern region of the country, but it can also be found in Cambodia, Laos, and Southern Vietnam. The warm, tropical climate and the seasonal monsoon rains create the perfect conditions for this long-grain rice variety to thrive. In this region, rice seedlings are usually grown in a nursery, planted by hand in the early rainy season (May to June), and harvested by late autumn (October to November). In the US, farmers plant seeds directly into production fields in April and May and harvest them in September and October.

After harvesting, jasmine rice grains are typically polished to remove the husk, bran, and germ, resulting in the white rice we commonly see. However, brown jasmine rice, which retains the bran layer, is also available and offers a nuttier flavor and chewier texture. Like basmati rice, jasmine rice is often aged for several months to a year by drying out in a storage facility, which enhances certain aspects of its flavor (though the flavor will still be more prominent right after harvesting) and cooking properties, making it fluffier and less sticky when cooked.

What Does Jasmine Rice Smell and Taste Like?

You would be forgiven for thinking jasmine rice smells of the jasmine plant, but the name actually comes from the color of its grain—which is as white as the jasmine flower. The rice’s aroma is, in fact, closer to the grassy, floral notes of pandan, a tropical plant of the screwpine family, which includes shrubs and evergreen trees. “Jasmine rice [from] Thailand will give you the strongest aroma and an almost silky texture,” says Halvorsen. “It’s not sticky or chewy, but the grains do slightly stick together in just the right amount.” 

While jasmine rice is grown in the United States, it doesn’t have the same pronounced aroma and silky texture as Thai jasmine rice. It could be due to the provenance, suggests Halvorsen. “Like when you grow the same grapes in California, Italy, or France, and the wine tastes different because it takes on the taste of the land,” she says.

How to Shop for and Store Jasmine Rice

A grain of jasmine rice should be pearly white, semi-translucent, long, and slender, with a length-to-width ratio of 3:1. When cooked, the grains are shiny, soft, and tender, with a natural aromatic flavor that’s most pronounced when freshly harvested. You might want to avoid rice that looks chalky, broken, or excessively white, as this may indicate that it’s been over-polished or over-processed. However, this lower grade of rice is sometimes cheaper, so it’s an option if you’re on a budget. And there are some cases, such as when you are making Vietnamese cơm tấm, that broken rice is exactly what you want to look for.

Jasmine rice is available nearly everywhere, from major market retailers to specialty grocers. But not all jasmine rice is fragrant, so you’ll want to look for jasmine rice from Southeast Asia for the best aroma and flavor. In the US, it’ll likely be imported from Thailand. Look for a green and yellow seal on the package that says “Thai Hom Mali Rice Certificate,” which indicates it’s been certified by the Thailand Department of Foreign Trade, Ministry of Commerce. “It guarantees that the rice was grown in Thailand under the conditions essential for its signature aroma and texture,” says Halvorsen.

Thai jasmine rice is graded based on the percentage of whole kernels and the purity of the mix, meaning how much of the product is solely jasmine rice without other varieties mixed in. AAA is the highest export quality, with a minimum requirement of 100% whole kernels and 92% purity. An 80/20 mix—which will be labeled on the product—means a fifth of the bag contains different types of rice. Broken rice is a grade of broken kernels that’s best reserved for porridge and dishes like Vietnamese cơm tấm that specifically call for broken rice.

You might also see some bags of jasmine rice labeled “new crop,” which indicates it was packaged shortly after harvest, when the rice’s fragrance is strongest. “New crop rice is the best, if you can afford it,” says Halvorsen, as it tends to have a higher price tag. “It’s very desirable because of the aroma, but it’s also so soft and nice on the palate.” New crop rice contains more moisture than older rice, so you need less water to cook it.

If you’re not sure whether you have new crop rice, Halvorsen says to test it by making one cup of rice with one and a half cups of water. If it comes out too wet, that means it’s new crop and you’ll need to adjust the ratio and use less water next time. If it’s dry, then it’s been aged and you’ll need to add more water. Halvorsen suggests performing this test whenever you open a new bag of rice. “Because even if something says it’s a new crop, you don’t know how long it’s been sitting in storage,” she explains.

As for storage, keep jasmine rice in an airtight container in a cool, dry place away from direct sunlight—ideally with the moisture-absorbing packet that typically comes with the rice, which will help the grains stay fresh. If it’s especially humid where you live or you’re concerned about pests, you can keep your rice in the freezer, which shouldn’t affect its quality. 

Signs of Well Cooked Jasmine Rice

When made right, jasmine rice should be soft and tender, with a subtle stickiness that holds the grains together but doesn’t make them mushy. (Not thoroughly rinsing your rice before cooking it could lead to a mushy texture.) Fortunately for home cooks, rice cookers make it easy to cook jasmine rice to perfection, but you can also make stovetop rice, and Halvorsen even uses her oven to cook rice for a crowd.

Common Uses for Jasmine Rice

Jasmine rice is much more than just a side dish—it’s a fragrant, flavorful, and versatile ingredient that plays a central role in Southeast Asian cuisine. As Halvorsen aptly puts it, “Cooking jasmine rice is about embracing its simplicity and letting the grain’s natural fragrance and texture complement the flavors of the dish.”

Here are some of the most popular ways to enjoy it:

Steamed as part of a meal. The simplest and most common use for jasmine rice is to serve it steamed as part of a balanced meal. Its texture pairs well with stir fries, curries, and soups. In Southeast Asian cuisines, jasmine rice is a staple that complements bold, flavorful dishes like thit heo nuong xa (Vietnamese grilled lemongrass pork chops), gaeng khiao waan gai (Thai green curry), phat bai horapha (Thai-style beef with basil and chiles), and rau muống xào thịt bò (sautéed morning glory).

Fried rice. Jasmine rice is often used for fried rice dishes, in which it’s commonly cooked with garlic, soy sauce, and vegetables. The rice’s slightly sticky texture makes it ideal for absorbing sauces and seasonings without becoming mushy.

Jok, congee, and other rice porridges. Jasmine rice is used to make rice porridge in many Asian cuisines. The rice is cooked with plenty of water or broth until it breaks down into a creamy consistency. It’s a comforting dish often served with pickled mustard greens, kimchi, salted eggs, marinated tofu, sautéed mushrooms, or poached chicken for breakfast or as a light meal.

Clay pot rice. Cantonese clay pot rice is cooked slowly and gently in a porous, semi-glazed clay pot until the rice is fluffy and aromatic with a satisfyingly crisp bottom. It’s commonly served with chicken and shiitake mushrooms, Chinese sausage, or soy-marinated pork belly.

Rice pudding. For an easier, quicker, more stovetop-friendly version of the iconic Thai sticky rice with mango, use jasmine rice in place of sticky rice. Unrinsed, the grains give the dessert just the right amount of starch.

The Takeaway

Jasmine rice is much more than a staple food—it’s a cultural touchstone that embodies the comfort of home for many people. Its delicate fragrance, tender grains, and versatility in both savory and sweet dishes make it a beloved ingredient around the world. Whether served simply alongside stir fries or transformed into rice porridge, jasmine rice brings a unique balance of aroma and texture that enhances many cuisines, especially Southeast Asian ones. As you explore the magic of this grain, remember that its subtle nuances come from both the land where it’s grown and the care taken in its preparation.