Apsara Jasmine Rice Cambodia is moist and soft in texture when cooked, with a slightly sweet flavor.
When cooked, white jasmine rice has a slightly sticky texture. Apsara jasmine rice has a most wonderful aroma. angkor kra’oup
Jasmine rice is a marvelous type of rice for the Asian kitchen.
Steamed jasmine rice is ideal for eating with stir fries, with grilled, fried, or braised food items, and in soups (when cooked slightly drier by adding a little less water during cooking). It often does not fare well when used for fried rice, as it is too soft and soggy when still warm.
Thai jasmine rice and Cambodian rice share many characteristics as they’re grow in neighboring geographic areas on opposite sides of the northeastern Thai-Cambodian border. Cambodian jasmine rice is cultivated in Cambodia and processed as white (milled and polished) and brown rice.