Royal Umbrella Jasmine Rice 18kg

A rice with an unmistakable floral fragrance, featuring long grains that stay soft and silky once cooked. Jasmine rice is a variety renowned for the delicacy of its natural aroma, capable of enriching the table from the very first minutes of cooking.

What it is and what it tastes like

It is a variety of long-grain rice historically known as fragrant rice. The bite is tender, fluffy and slightly moist compared to other oriental rices, with grains that cling together gently without ever becoming sticky.

On the nose it releases warm notes of green leaves and buttery hints reminiscent of toasted hazelnut. The flavour is well-rounded, neutral yet far from flat, ideal for soaking up spiced sauces and aromatic gravies.

Where the jasmine rice tradition comes from

This cereal has its roots in Southeast Asia, where it traditionally grows in flooded lowlands thanks to humid climates and rich soils. For generations it has formed the basis of daily nutrition, as well as being the centrepiece of festive meals and community banquets.

In the Latin American gastronomic context, especially in countries influenced by Cantonese migration such as Peru, aromatic rice has become an indispensable staple. Popular dishes such as arroz chaufa were born precisely from the meeting of Eastern cooking techniques and New World ingredients.

How to cook jasmine rice to perfection

To achieve glossy grains that are separated just right, the steaming or absorption method is the most suitable. Just a few precise steps are needed for an impeccable result:

• Washing: rinse the rice in a bowl of cold water two or three times, swirling with your fingers until the water runs almost clear, then drain thoroughly.
• Ratio: pour the grain into a heavy-based saucepan and add 1.2 parts water for every part of rice.
• Cooking: bring to the boil over high heat without a lid; as soon as the first craters appear on the surface, cover tightly and turn the heat down to minimum for 12 minutes.
• Resting: turn off the heat and leave to rest covered for another 10 minutes, then fluff gently with a fork or a wooden spatula.

Best recipes

Its versatile nature allows it to be used in countless home-cooked and fusion dishes:

• Arroz chaufa: stir-fried in a wok over very high heat with fresh spring onions, scrambled eggs, soy sauce and shredded chicken.
• Curries and spiced sauces: served as a soft bed for coconut milk meat stews, vegetable curries or braised pulses.
• Garlic rice: cooked by absorption after lightly browning a clove of garlic in oil, ideal as an everyday side dish.
• Cold salads: combined with crunchy vegetables, toasted corn, fresh coriander and a light lime vinaigrette.

Food and drink pairings

It pairs wonderfully with saucy dishes or rich dressings, where the grain can absorb the aromatic flavours of the cooking juices. Braised meats, griddled shellfish and pulse stews find in jasmine rice a neutral yet fragrant counterpart.

In the glass, the ideal accompaniment ranges from the freshness of a low-bitterness lager to a traditional soft drink, such as a tropical fruit juice or a chilled infusion of hibiscus and citrus.

How to spot quality rice

The grain should appear tapered, intact and free of greyish streaks. During cooking, a high-quality product will not break and maintains a uniform structure without releasing excess starch.

Unlike basmati rice, which is drier and more separate once cooked, this variety retains a soft touch and a gentle cling between grains that makes it easy to eat with both cutlery and chopsticks.

How to store the product

Before opening, store the bag in a cool, dry place away from heat sources. Once opened, transfer the contents to an airtight container to protect its characteristic aromatic bouquet from moisture and external odours.

Any leftover cooked rice should be placed in the refrigerator in a sealed container within a couple of hours of preparation. It is best consumed within two days, stir-fried in a pan with a drop of oil or reheated with a tablespoon of water in the bottom.

Who it is for and who it is not for

It is the perfect choice for anyone looking for a fragrant side dish for ethnic dishes, for fans of Asian or South American cuisine, and for those who want to vary their everyday classic white rice. However, it is not suitable for preparing creamy, wavy risottos, compact timbales or traditional Italian soups—dishes that require varieties with a high soluble starch content such as Carnaroli or Arborio.

Frequently asked questions

Does jasmine rice need to be washed before cooking?

Yes, a quick rinse helps remove excess surface starch, allowing the grains to cook evenly without forming heavy clumps during the absorption stage.

What is the difference compared to basmati rice?

Both are fragrant, but the grain of jasmine rice is slightly softer and retains a delicate natural moisture, whereas basmati dries out more and lengthens visibly during cooking.

Can it be prepared in advance for meal prep?

Certainly. Once cooked and cooled to room temperature, you can keep it in the fridge to use cold in salads or to make high-heat stir-fried rice over the following days.

Do you need a rice cooker to make it properly?

No, a rice cooker is convenient, but a standard saucepan with a tight-fitting lid and a heavy base ensures the same result, provided you never lift the lid during the final resting time.