Jasmine Rice From Thailand

Jasmine Rice

Spicy World Pure Jasmine Rice From Thailand, 10-Pound Bag

• 100% jasmine rice
• Imported from Thailand
• Versatile for any recipe
• Bring Eastern cuisine home
• 10 pound bag

 

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Product Description

Spicy World Jasmine Rice is imported from Thailand and is 100% pure. Jasmine rice is often used as a base for Asian, Indian, and Middle-Eastern cuisines. Use for a nice aromatic touch and special flavor in your dish today! 

 

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Product Details

• Product Dimensions: 16.1 x 12.5 x 3 inches ; 9.9 pounds
• Shipping Weight: 10 pounds (View shipping rates and policies)
• Shipping: This item can only be shipped to the 48 contiguous states. We regret it cannot be shipped to APO/FPO, Hawaii, Alaska, or Puerto Rico.
• ASIN: B003LJ94OA
• UPC: 692991700290
• Country of Origin: Thailand
• Item model number: SWJAS0
  
• Amazon Best Sellers Rank: #11,538 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
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Most Helpful Customer Reviews

'It tastes like NFA Rice, dear . . . '

By Mark F. Sanderson on April 1, 2013

Amazon Verified Purchase

Which is the Philippine equivalent of the WIC program . . . My wife does not like this rice, and to her it tastes cheap. It becomes acceptable after a good washing. I haven't noticed any Jasmine smell, for sure.

Excellent Rice

By Yao Ming on March 23, 2011

This is one of the best quality jasmine rices I have tasted and it is a fantastic price! Would recommend highly!

1 of 5 people found the following review helpful

Good on all accounts except one

By Back sufferer on October 21, 2012

Amazon Verified Purchase

Excellent jasmine flavor and very good texture for white rice. However, if you are concerned about your blood sugar spiking, brown rice might be a better choice. Definitely not for diabetics or pre-diabetics IMO.

 

Squid Pad Ki Mao(ปลาหมึกผัดขี้เมา)

Squid pad Kee Mao is a popular dish served in Thailand and it should be served with a high level of chile heat. Use plenty of fresh Thai chile peppers.

Squi pad kee mao

Ingredients

2 whole head of garlic cloves, chopped
10 fresh Thai chile peppers
3 tablespoons vegetable oil
2 cups fresh squid, use tubes cut into bite-size rings
4 tablespoons fish sauce
3 teaspoons sugar
8-10 kaffir lime leaves
1/4 cup fresh Thai basil leaves

Method

        1.Coarsely pound the Thai chile and garlic in a mortar and pestle to form a coarse paste. Set aside in a small bowl. In a wok or skillet, heat the oil on medium heat. 
        2. Add chile paste mixture and stir-fry until the garlic begins to brown (at this stage the chile heat will hit your nose also). 
        3.Stir in the squid, and cook until done (be careful not to overcook the squid, if you overcook it the squid will lose it's liquid content and become rubbery). 
        4.Season it with fish sauce and sugar, using more or less as you prefer. Let the chile heat lead the flavor, followed by the salty flavor of fish sauce.
Add lime leaves and basil, and stir-fry another few minutes. Remove from heat, transfer to dish, and serve with fresh-steamed jasmine rice.