Rice is a key part of Southeast Asian cooking, and choosing the right type can make all the difference. There are three types of rice commonly used: Jasmine Rice, Glutinous (Sticky) Rice, and Basmati Rice.
1.Jasmine Rice
This fragrant rice is a staple in Southeast Asian kitchens, especially in Thailand and Vietnam. Its slightly sticky texture comes from its lower starch content compared to sticky rice. Jasmine rice pairs perfectly with curries and grilled dishes because it holds together well without becoming too sticky, making it easy to pick up with chopsticks or scoop with a spoon.
2. Glutinous (Sticky) Rice Despite its name, glutinous rice contains no gluten. It gets its sticky texture from a high amount of amylopectin starch, making it perfect for dishes where you need rice to hold its shape, like in Thai desserts (Mango Sticky Rice) or alongside savoury dishes like Laab and papaya salad. It’s often steamed and eaten with your hands, soaking up sauces beautifully.
3. Basmati or Long Grain Rice
Basmati rice is less common in Southeast Asia but is ideal for making fried rice. It has a light, fluffy texture with long, separate grains that don’t stick together. This is why it's perfect for stir-fries, where you want the rice to mix easily with vegetables and sauces without clumping. The nutty flavour of basmati also adds a unique taste to dishes like Thai fried rice.
I hope this helps you choose the perfect rice for each dish you make! Personally, my favourite rice is Jasmine rice. As an Indonesian woman, I eat rice almost every day, so I always have Jasmine rice in my pantry. Its versatile texture and fragrant aroma make it ideal for many Southeast Asian dishes.
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