Through browsing Middle Eastern grocery stores or perusing this Middle Eastern food site, you may have come across a type of rice called basmati rice. You may be thinking, "rice is rice, right?" Wrong! Basmati is a special rice with a delicate flavor that should not be paired with everything, like white rice.
Add rice and stir. Cover and reduce heat to medium low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high. Cook for 20 minutes. DO NOT LIFT LID! The steam that is trapped inside the pan is what allows the rice to cook properly. Remove from heat and fluff with fork.
Jasmine Rice Jasmine rice is a variety of long-grain, white rice. It is also known as Thai fragrant rice. Jasmine rice is from Thailand and thus the name, Thai fragrant rice. Jasmine rice is also referred to as Thai Hom Mali rice. It was originally named Khao Hom Mali 105 variety in 1954 in Thailand.
Aromatic rice is rice with natural chemical compounds which give it a distinctive scent. Numerous varietals of rice are aromatic, ranging from the famous Basmati to much lesser known Randhunipagal. It can be used just like conventional rice for cooking, but adds a new dimension of flavor and aroma to meals.