Trouble with jasmine rice

Jasmine is slightly glutenous and should be cooked to have a slight bite in the middle.

I don't buy a lot of it but I usually buy Tilda if I do.

Just found this:

www.tilda.com/how-to/how-to-cook-jasmine-rice/

I cook it this way with the lid on and then letting it sit and finally forking it through.

Jasmine rice is meant to be sticky innit?😄At least it is when I serve it and we enjoy it.

I just follow the instructions. It usually works out. I think it's importantnot to put salt in.

I don't like the taste of basmati -especially not the feel on your teeth. So if I'm not doing normal long grain rice I prefer Jasmine.

Rice in a bowl of water, stir, sieve, new water, stir, sieve, cook.

I was told jasmine rice is bad for you if you have diabetic tendencies so I stick to basmati which is slightly better.

Think we will stick with basmati, we don’t tend to like sticky rice, thought it was the way I was cooking it.

It's not as sticky as "sticky rice" Babs - I think you have probably been trying to cook the "bite" out of it - which would definitely make it gloomy.

NotSpaghetti

It's not as sticky as "sticky rice" Babs - I think you have probably been trying to cook the "bite" out of it - which would definitely make it gloomy.

Have never heard rice referred to as gloomy, but you’re right the rice I cooked was definitely gloomy 😂

🤣 gloomy- not gloomy!

gloopy!!

Blooming autocorrect!

NotSpaghetti

^gloopy^!!

Blooming autocorrect!

Well my rice is both gloopy and gloomy 😂

www.thekitchn.com/whats-the-difference-between-jasmine-and-basmati-rice-ingredient-intelligence-93814

Use it as a side, rather than as a mains. Bake it when still half-cooked [add minced meat, eggs, and cheese], and peas [otional], the Maltese way. apronandwhisk.com/ross-il-forn-maltese-baked-rice/

nanna8

I was told jasmine rice is bad for you if you have diabetic tendencies so I stick to basmati which is slightly better.

This is true, it is higher on the glycaemic index, meaning that it digests more quickly than some other rices and could affect your diabetes.
I believe that basmati is the best of the white rices. We actually eat brown basmati which does take longer to cook but has more of a "chew" and the same nice smell
But apparently it is the glycaemic index of the whole meal that you need to look at, not just one part, so if you're not having much rice and you're having someting low GI with it (beans/pulses, protein, milk or fruit) then in the grand scheme of things it won't make a huge difference to you which you have as it all averages out together.
It's weird but if you cool it you get "resistant starch" which again is lower on the GI.
The whole study of GI is very interesting, I was a guinea pig for a nutrition department where some staff were writing a book about it, more than 20 years ago.

Swapped back to basmati, heaven, fluffy long grains of rice, falling away from each other rather than sticking together.
Anybody want half a bag of jasmine rice?

Jasmine rice is my favourite. I don’t pre-rinse it, just simmer on a low heat for 10 minutes then drain through a sieve. I usually add diced veg, carrots or broccoli, halfway through the cooking time. Not soggy at all.

Treebee I think all rice should really be rinsed.

This will wash away about 20% of the microplastics from uncooked rice, and 90% of the arsenic.
In addition pre-washing decreases lead and cadmium by 7–20%.
It does remove some surface nutrients but apparently it's still better than not rinsing (unless rice is your "main" food source).

I finally saw the point of sticky rice when we were staying in a lakeside cottage in Indonesia, and I saw the Chinese tourists next door holding their bowls up virtually to their mouths and shovelling the rice in.

Until then I’d always wondered how on earth you were supposed to eat ‘separate grains’ rice tidily with chopsticks. Much easier with the sticky version!