Jasmine Rice Substitute: Two Surprising Dishes You Can Whip Out 

Life is wonderfully full of surprises. 

One wrong ingredient creates a new taste. 

A chance encounter with an unknown grain opens a world of fragrant culinary wonders. 

How Jasmine rice came to be is one fascinating story.

You see, it’s somewhat of an accidental hero that forever changed how we consume rice. 

The year was 1940. 

One Jaroon Tanthawut happened upon a single fragrant grain among his regular crop. And what’s a Thai farmer to do with this unfamiliar grain brimming with potential? 

He planted them the following year and cultivated a new variety. 

But as much as there’s a rich history for Jasmine rice, we’re not stopping there. We’re all about welcoming surprises for this article, you know. 

So, why don’t we try Jasmine rice substitutes, as well? 

Honoring Sample 105 

Sample 105?

It refers to the initial designation given to Jasmine rice. Since it wasn’t a known specific type of rice then, ‘Sample 105’ was used to identify it. 

Then, from Sample 105, it became Thao Hom Mali when its cultivation was successful. Its defining qualities were also recognized by then.

Officially, it’s known as Khao Dawk Mali 105 (KDML 105), which translates to ‘fragrant Jasmine.’ Over time, though, it became popularly known as Thom Hom Mali rice. 

So, what initially started as a happenstance later became Thailand’s source of national pride. 

Trying Out Surprises: Jasmine Rice Substitutes

The things we least expect can turn out to be the most delightful. 

So before giving this article and I a sneer, how about giving us a chance to prove something?

Here’s the first surprise for you. 

Did you know that Jasmine rice isn’t really Jasmine-scented? Insert gasp.

True, it’s an aromatic variety, but it got its name because of the pearly white color, which resembles the flower. 

Feel betrayed yet? Here are some Jasmine rice substitutes to try out as retaliation 😉:

Thai Coconut Curry + Barley

Our first Jasmine rice substitute is a type of cereal grain. You may know Barley from soups and stews because its hearty texture allows for a more filling dish. 

For today, though, we’re pairing it up with Thai coconut curry.

Ingredients

• 1 cup of Barley
• 1 tbsp of vegetable oil
• 1 diced yellow onion
• 2 minced cloves of garlic
• 1 grated inch of ginger
• 1 tbsp of red curry paste
• 13.5 oz of coconut milk
• 1 cup of vegetable broth
• 1 tbsp of soy sauce
• 1 tbsp of brown sugar
• 1 diced red bell pepper
• 1 cup of broccoli florets
• 14 oz of chickpeas
• 1 cup of chopped cilantro
• Lime wedges
• Protein of your choice

Instructions

1. Heat the oil in a large pot over medium fire. Add the onion and cook for about 5 minutes.
2. Stir in the garlic and ginger, then cook for a minute. 
3. Add red curry paste and cook for 30 seconds.
4. Pour in the coconut milk, vegetable broth, soy sauce, and brown sugar, then bring to a simmer. 
5. Throw in the Barley, bell pepper, and broccoli. Simmer for 30-35 minutes, then add the chickpeas. 
6. Garnish with cilantro on top and serve with lime wedges on the side. 

Thai Shrimp Stir-Fry + Farro

I must admit, I haven’t had that many encounters with Farro. I usually just go with Barley for whole grains. 

But from what little encounter we had, I do know that it makes for one hell of a stir-fry and Jasmine rice substitute. 

This time, though, we’re adding a Thai twist. 

Ingredients

• 1 cup of Farro
• 1 pound of peeled shrimp
• 1 tbsp of cornstarch
• 2 tbsp of vegetable oil
• 1 diced red bell pepper
• 1 cup of broccoli florets
• ½ cup of snow peas
• 1 minced cloves of garlic
• 1 tbsp of grated ginger
• ¼ cup of soy sauce
• 2 tbsp of brown sugar
• 1 tbsp of lime juice
• ½ tsp of red pepper flakes
• ¼ cup of chopped cilantro
• Cashews

Instructions

1. Mix the shrimp and cornstarch in a bowl. 
2. Heat the oil in a skillet over high heat. Add the shrimp and cook for 3-4 minutes per side, then set aside. 
3. Reduce heat to medium, then add the bell pepper, broccoli, and snow peas. Stir-fry for 5 minutes. 
4. Stir in the garlic and ginger, then cook for another 30 seconds. 
5. Pour in the soy sauce, brown sugar, lime juice, and red pepper flakes. Bring everything to a simmer and cook for a minute.
6. Add the Farro and shrimp back to the pan. Make sure to toss everything thoroughly in the sauce. 
7. Garnish with cilantro and cashews before serving. 

Beyond What is Fragrant

Can you imagine a world without Jasmine rice? 

Okay, let’s just not go there…

As much as we can’t live without it, admit it; Both Barley and Farro are refreshing surprises that are incredible to have in the pantry.

A testament to the power of every foodie’s curiosity and culinary experimentation prowess!

Besides, the world is slightly more flavorful when we dip our spatulas in uncharted ingredients and dishes. 

The most extraordinary tastes come from the unexpected, after all!

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