DESCRIPTION
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Member’s Mark Thai Jasmine Rice comes freshly milled and features a nice, fragrant aroma. Use this soft, tender rice in South Asian dishes, or try it as a delicious substitute for other rice varieties.
Member’s Mark Rice is a wonderful product to have in the home pantry or to use when serving large groups. It can be cooked in the microwave, on the stovetop and may work in different rice cookers.
Is Member’s Mark a Good Brand to Buy?
Sam’s Club listens and learns from its members. From this came the brand, Member’s Mark. Products are crafted from quality ingredients and made by a team of professionals that are experienced and talented. When you purchase a product like Member’s Mark Thai Jasmine Rice, you will get something that has gone through rigorous testing before it has reached your hands. In addition to tasting good, the Member’s Mark team also focuses on product qualities such as fair trade, kosher, non-GMO and much more.
This rice is long grain rice that is used a lot in South Asian cooking. It comes out light, fluffy and may have a tendency to clump a tiny bit due to its texture, making it great for using with chopsticks. To cook Member’s Mark Thai Jasmine Rice, you can boil water on a stove with the rice and then bring it to a simmer. Another option would be to use the microwave if you are unable to keep an eye on a stovetop. When done cooking, you won’t be able to help but notice a lovely fragrance that comes off of jasmine rice.
Jasmine White Rice Recipes
This 25-lb. bag of rice is great for the home, catering or serving at parties. In addition to being a wonderful accompaniment to mains like curries and soups, jasmine white rice can be used in an assortment of delicious recipes. For something quick and colorful, use leftover jasmine rice to make fried rice by adding items like peas, egg, scallions and baby corn. When you want something sweet, cook it up with sugar, coconut milk and cinnamon for a fantastic jasmine pudding. It is a very versatile ingredient to use in a wide array of recipes.
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