Purple Jasmine Rice

- 1 lb. Pouch	$4.99
- 8-Pack (8 x 1 lb. Pouch)       $4.49 per pouch - SAVE $4.00!	$35.92
- 11 lb. Bag	$42.99
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Alter Eco Purple Jasmine Rice (Khao Gram variety) is a unique purple grain that is glutinous when cooked and has a delicate, sweet palate. Due to its rich taste and aesthetic appeal, this traditional rice is used by local communities for feasts and celebrations. It is grown exclusively in the fertile soil of the Esan Plateau, in the East of Thailand, situated close to the Cambodian border. This particular region has the ideal combination of soil and climatic conditions to produce nutritious and flavorful rice.

The purple rice is mixed with naturally perfumed White Jasmine rice to give it an ideal texture while retaining its vibrant purple color and sweet flavor.

Farmers of the Phakao Cooperative cultivate the Alter Eco Purple rice using traditional methods that ensure quality and respect for the environment. Chemical fertilizers and pesticides have been replaced with organic fertilizers and natural plant extracts to produce this premium quality, environmentally friendly rice. As such, the farmers of Phakao are contributing to a sustainable form of agriculture and preserving their cultural heritage.

Over the last few decades, production of this traditional rice was gradually abandoned in favor of the White Jasmine rice for which there was a greater demand. As a direct result of Alter Eco's development projects, this rice is again being grown and rediscovered.

Ingredients

Khao Gram Glutinous Purple Rice and Hom Malee Jasmine Rice.

Product Cultivation

The rice is planted mid May and harvested from mid November to mid December.

An average of 360 lbs of rice paddy are needed to sow one hectare if the seeds are sewn directly into the soil; and 180 lbs if creating a plant nursery and the rice is replanted (after 15 days following traditional methods or after 7 days following the SRI method: Systematic Rice Intensification, a program, developed in Madagascar, that uses less water but is not well known in Thailand).

Fertilizers are limited to green compost - animal and plant waste.

The sole transformation phase before packaging is the shelling of the rice paddy.

Preparation

Rinse the rice thoroughly and drain. Add one cup of rice to 1 1/2 cups of water in a saucepan. Bring to the boil, then reduce the heat and let simmer until all the water has evaporated (approximately 15 minutes).

You can also fry the rice in a small amount of olive oil for five minutes before cooking to give it a deliciously more elaborate taste.