Organic jasmine brown rice.

Jasmine brown rice is Hom Mali rice with only the husk taken off. The bran stays on, so the long grains are light brown instead of white. It still carries the jasmine scent, softer than white Hom Mali, and cooks up chewier, with a nutty taste. It's an easy change for anyone who already cooks jasmine rice every day.

Ways to use it

• Serve it with curries, stir-fries and grilled fish, the same way as white rice.
• Mix it half and half with white jasmine rice if the family is used to softer rice.
• Use cooked, cooled brown rice for fried rice. Day-old rice fries best.
• Simmer it with plenty of water or stock for a thicker, nuttier rice soup.

Rinse it once or twice, gently, so the bran stays on. Brown rice needs more water and more time than white. A rice cooker with a brown rice setting does it well. On the stove, use roughly one and a half to two times as much water as rice, simmer covered for about 40 minutes, then rest it with the lid on for 10 minutes. Soaking it for 30 minutes first gives a softer grain.

Storing it

The oil in the bran can turn rancid, so brown rice doesn't keep as long as white rice. Keep it sealed in a cool, dry place away from sun and insects, and use it by the best-before date on the pack.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the packing date and the certificate.