Not every rice is worth remembering, but the first time I made Thai jasmine rice, I found myself standing in the kitchen, almost forgetting the rest of dinner. The aroma hit me before anything else. There was nothing fancy happening, just a saucepan on the stovetop, a simple weekday meal coming together. Yet the steam had this sweetness, sort of floral but also buttery, drifting all through the house. It is strange how quickly you can notice the difference. One bowl, and you wonder why you bothered with the old stuff at all.

Maybe it is the grain itself. Grown far from here, in Thai paddies that have seen more sunrises than most of us ever will, each harvest is a little different but always reliable in what it delivers. I am not sure how often people think about where their rice comes from. I never did. Then I tasted Jasmine for the first time, and honestly, I have not gone back.

What makes it so different from local rice

Australian rice is everywhere, especially if you wander through the Riverina or check supermarket shelves. I have cooked with local medium grain and Arborio—both are dependable, easy to find, and nothing wrong with them. But Jasmine rice? You notice it before you even take a bite. The grains are slim, just long enough to feel delicate, and when cooked, they do not stick together in a lump. Each spoonful feels intentional.

Here is what sets it apart for me:

• The aroma. I keep coming back to it, but you cannot ignore how inviting the scent is. It is the main event.
• The feel. Soft and a bit sticky, never mushy, and never turns dry by the next day.
• Easygoing with everything. I have thrown Jasmine rice into leftover curry, a cold salad, even with a fried egg, when I am too tired to cook.
• It has a story. Every bag is a piece of tradition, something that links back to Thai farming communities.

It does not have to be a complicated dish. Sometimes I just want a big bowl of rice, a dash of soy, maybe some herbs from the backyard.

Rice varieties in Australia: A quick look around

Sometimes you want to know what you are missing. Local growers offer quite a bit. Reports about rice varieties in Australia lay out what is grown here: medium grain, specialty short grain, and even some long grain. I like supporting local, but for certain meals, there is no substitute.

With Jasmine rice, you get a unique combination of scent and softness that is hard to find in other grains. Australian rice holds up for risotto or sushi, where you want bite or stickiness. Jasmine is more about comfort. I remember making a Thai curry last winter, using Australian rice because it was all I had. The dish was fine, but the rice felt flat, missing that essential background note. Since then, I keep Jasmine stocked.

Cooking Jasmine rice without overthinking it

I have lost count of how many batches I have ruined. It always seemed so straightforward. Rice and water, right? Turns out, Jasmine rice does best when you pay a little attention. Rinse it, for starters. The water runs cloudy at first, but keep going. The grains feel cool and almost slippery in your hands.

• My go-to method: for every cup of rice, use a touch more than a cup of water. Bring it up to a gentle simmer, lid on, and do not touch it until it is done. That last step—letting it rest off the heat—changes everything. I have seen the difference, especially when I am rushed and forget that final wait. The rice comes out just a bit stickier, but still light and fragrant.

There is a lot more to say if you want to get it perfect every time. If you are curious, I always suggest reading the best ways to cook Jasmine rice for a deeper dive.

Jasmine rice flavour profile: how it lifts a meal

I used to think rice was just a side, something to fill out a plate. Jasmine changed that for me. It does not need to be hidden under sauce. I have had it plain, just with a bit of leftover chicken and some vegetables. The rice brings out subtle, almost nutty flavours you would not get with any other type.

There was one dinner not long ago—just me, a friend, and a Thai green curry bubbling away. I made sure to use Jasmine rice. My friend actually paused mid-bite, asked if I had changed something. That was the rice doing its job.

Why more Aussies are reaching for Thai Jasmine rice

You will see it in the shops now, more often than ever. Coles and Woolworths have entire shelves devoted to Jasmine rice. I hear people at the markets asking for it by name. There is something appealing about a product that has history but still fits into a quick weeknight dinner. I have started using it for all sorts of meals—simple fried rice with odds and ends from the fridge, coconut rice with fish, or just a warm bowl after a long day.

It reheats beautifully, never gets rubbery, and even tastes fine cold. I can see why people are picking it up. Meals feel less routine, and there is this small moment of comfort that comes from a bowl of proper rice.

Final thought: Is rice worth slowing down for

Some ingredients you rush through, but Jasmine rice deserves a pause. The secret is in the way you let it cook slowly and allow the naturally fragrant aroma to fill the space—suddenly, you understand why Thai Jasmine rice tastes better than other grains. Taste a spoonful on its own before piling on the rest of your meal. Its subtle floral notes and soft, slightly sticky texture can make ordinary rice feel bland in comparison. You might even find yourself planning dinners around it, not just adding it to the side.

It took me a while to switch, but once I did, there was no going back. Jasmine rice is more than just a base; it’s an experience all its own.