The fragrant rice "Milagrosa" from Royal Elephant in Thailand. Sweet Thai long grain rice. A beautful very white rice that uses less water than others to cook. 

Jasmine rice is a long-grain variety of rice known for its fragrant, floral aroma and slightly sticky texture when cooked.

Jasmine rice originated in Thailand, where it has been cultivated for centuries. It is believed to be an ancient variety of rice, though its exact origins are somewhat unclear. The name "jasmine" rice comes from the jasmine flower, known for its sweet fragrance, because the rice has a similar aroma when cooked.

It has been grown for hundreds of years, particularly in Thailand, where it is considered a national treasure. The rice is typically grown in the fertile plains of the Chao Phraya River basin in Thailand, which provides the perfect conditions for cultivating fragrant rice.

The most notable characteristic of jasmine rice is its fragrance, often described as floral, nutty, or similar to popcorn. This aroma is caused by the compound 2-acetyl-1-pyrroline, which is found in the rice and also in popcorn and basmati rice. The scent becomes more pronounced when the rice is cooked.

Long-grain rice has a higher starch content, which makes the grains less sticky compared to short-grain rice. However, jasmine rice has slightly more stickiness than other long-grain varieties due to its high level of amylopectin, a component of starch.

The most common type of jasmine rice is white jasmine rice, which has been milled and polished. Brown jasmine rice, which is the whole grain version, where the outer bran layer remains intact. Brown jasmine rice has a chewier texture and a nuttier flavor due to the retained bran.

The taste of jasmine rice is mild and slightly nutty, with a subtle sweetness. The fragrance and flavor are often described as delicate and aromatic, complementing rather than overpowering the dishes it's served with.

The rice grains are long and slender, with a somewhat translucent white or pale golden color. When cooked, the grains tend to remain fluffy and separate. This separation, when cooked firmer, is one of my all time favorite rices.

Use within 5 months of purchase.