I received this sample of Jasmati Rice quite some time ago. I generally prefer to use brown rice for it’s firm texture and nutty taste, plus it’s a whole grain. But brown rice isn’t traditionally used for Indian dishes, so when I made the Red Bean Curry I also cooked up my rice sample. As the name implies, it’s a hybrid of jasmine and basmati rice.

Maybe I’ve been eating brown rice too long, but I forgot just how good white rice can be! It was soft and fluffy, and perfect for soaking up leftover curry sauce. While I will still choose whole grains the majority of the time, I really did enjoy this rice. And there’s nothing wrong with that once in a while, so I think I’ll be stocking this in my pantry.

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