A Taste Of Thai Jasmine Rice, 35 Ounces, 12 Per Case

With fresh green chilies and spices, this Taste of Thai curry paste adds just the right amount of heat to chicken or beef curries.

Uses

Thai curries and stir fries: Serve as the traditional bed for green curry, red curry, pad thai, basil stir fry, and other saucy Thai entrees that call for fluffy, fragrant rice to absorb their sauces.
Everyday side dish: Pair with grilled meats, roasted vegetables, or braised proteins as a versatile side that complements a wide range of cuisines beyond Thai cooking.
Meal prep and batch cooking: Cook large batches for weekly meal prep; jasmine rice reheats well and holds its texture for lunches, grain bowls, and make ahead plates.
Rice bowls and fried rice: Use day old cooked jasmine rice as the base for fried rice dishes, poke style bowls, or burrito bowls where a slightly sticky, aromatic grain holds up to bold toppings.
Desserts and sweet preparations: Incorporate into Thai sticky rice with mango, rice pudding, or other sweet recipes where the natural floral note of jasmine rice adds depth.

Who Would Benefit

• Thai and Southeast Asian restaurants looking for a reliable bulk jasmine rice supply
• Caterers and event planners who need consistent, high quality rice for large gatherings
• Home cooks who prepare Asian cuisine regularly and prefer to buy in quantity
• Meal prep enthusiasts who batch cook grains for the week
• Food trucks and pop up kitchens serving rice based bowls or curries

Product Highlights

• Fragrant, floral aroma characteristic of authentic Thai jasmine rice
• Long grain texture that cooks fluffy and slightly tender, not mushy
• 35 ounce package size, practical for both household and small foodservice use
• 12 packages per case, ideal for restaurants and high volume kitchens
• From A Taste Of Thai, a brand specializing in authentic Thai ingredients
• Sourced from traditional Thai growing regions

Preparation & Use

Rinse the rice under cold water until the water runs clear to remove excess surface starch, then drain. Use a ratio of approximately 1 cup rice to 1.25 cups water, bring to a boil, reduce heat to low, cover tightly, and simmer for 15 to 18 minutes. Let the rice rest covered for 5 minutes off heat, then fluff with a fork before serving. For fried rice, spread freshly cooked rice on a sheet pan and refrigerate uncovered for at least a few hours or overnight; the dried surface grains will separate and crisp properly in the wok.