Did you know that bags of rice with more than 4% cracked kernels are typically marked for animal feed? We don’t mind a few broken grains if they’re just as tasty. That’s why we partner with farmers to rescue that rice, so we can deliver it to your door at a discount. But where does that rice come from, and how did it end up broken in the first place?

Step onto the Farm

A fifth generation farmer, Michael Bosworth knows his grains. He and his team use complex tools to reduce reliance on fertilizer and water, and are dedicated to bringing healthy, wholesome food to as many people as possible (which we’re kind of obsessed with.)

Part of that mission means finding new ways to use his products that don’t quite meet typical standards. He does that both by repurposing them for his own brand, True Origin Foods, and by selling them to us to be shipped to shoppers who don’t mind a few broken kernels.

How Broken is Too Broken?

In the U.S., rice can only be considered #1 Grade, or a perfect product without imperfections, if it contains a maximum of 4% broken kernels. That number’s pretty low, and there’s a reason Michel’s rice doesn’t always ace that test.

But Why Does Jasmine Rice Break So Often?

Most of the rice grown in California is short grain – think sushi rice. Those kernels are small, round, and resilient, shaped a little like a lemon. But jasmine rice kernels are longer and skinnier, more like a banana. But because so much of California’s rice is short grain, the equipment isn’t built for long grain rice, so it doesn’t always make it out in one piece.

But here’s the thing: a few broken kernels doesn’t change much in terms of taste and mouth-feel. The rice Michael has on hand has a breakage percentage closer to 10%. So why should this nutritious rice go to waste?

Enter: Barely Broken Rice

We say it shouldn’t. That’s where Barely Broken White Jasmine Rice was born. Its delicious, nutty flavor is the perfect compliment to stews, curries, and stir fries, and you can feel good knowing it’s grown in optimal conditions by farmers who really care.

How to Cook Jasmine Rice

The ideal jasmine rice to water ratio is 2 to 3. That means for 2 cups of rice, you’ll want 3 cups of water (or broth). If you’re using less than 2 cups of rice, divide the amount of rice you’re using by 2/3rds (or 0.66) to get the amount of water you need.

Jasmine Rice to Water Ratio

½ cup rice + ¾ cup water yields → 1¼ cups cooked rice
1 cup rice + 1½ cups water yields → 2½ cups cooked rice
2 cups rice + 3 cups water yields → 5 cups cooked rice

And whether you’re cooking on the stove, in a rice cooker, or in an Instant Pot, here’s how to cook the perfect jasmine rice every time.

½ cup Odds & Ends Barely Broken White Jasmine Rice
¾ cups water or broth
1½ teaspoons butter or oil (optional)

Stovetop Jasmine Rice

Thoroughly rinse your rice.
Combine rice, water or broth, and butter or oil (if using) in a pot. Bring to a boil and cover.
Once boiling, reduce heat to low and cook 15 minutes with the lid on.
Remove from heat (keep that lid on!) and allow to steam for 10 more minutes.
Fluff with a fork and give it a taste. If it’s not quite tender enough, add 1-2 tablespoons of liquid and put back on the heat for 10 more minutes or until tender.

Rice Cooker or Instant Pot Jasmine Rice

Thoroughly rinse your rice.
Add rice, water or broth, and butter or oil (if using) to your Instant Pot.
Close the lid and turn the Venting Knob to the sealing position.
Pressure cook on high for 3 minutes, then let the pressure release naturally for 10 minutes.
Turn the Venting Knob to the venting position to release remaining pressure.
Open the lid and fluff with a fork before serving.

When you get your first bag of Barely Broken Rice, we recommend whipping up our Jasmine Rice Salad with Spicy Shrimp, a tasty summer fave, no matter how you slice it.

Get the recipe for Jasmine Rice Salad with Spicy Shrimp:

Jasmine Rice Salad with Spicy Shrimp

Author: Misfits Market

Print Recipe

Ingredients

Scale

Rice Salad

2 cups Odds & Ends Barely Broken White Jasmine Rice
3 cups water
3 tablespoons fresh lemon juice
1½ tablespoons red wine vinegar
2 teaspoons Dijon mustard
½ cup extra-virgin olive oil
¾ cup finely diced celery
¾ cup finely diced red onion
¼ cup + 4 tbsp finely chopped flat-leaf parsley or cilantro
1½ tablespoons finely chopped tarragon
Salt and freshly ground cracked pepper to taste

Spicy Shrimp

1½ pounds shrimp, shelled and deveined
¼ cup plus 2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
½ tablespoon + ½ teaspoon sweet paprika
½ tablespoon ground cumin
¾ teaspoon ground ginger
¼ teaspoon cayenne pepper
Salt to taste
½ cup flat-leaf parsley or cilantro, coarsely chopped

Instructions

In a large saucepan, add rice to salted water and bring to a boil. Reduce heat to low, cover and cook until water is fully absorbed and rice is tender, about 18-20 minutes. (Note: Rice may be prepared using any method, such as using a rice cooker, steamer, etc.)
Heat olive oil in a very large skillet. Add the garlic, paprika, cumin, ginger, cayenne and cook over medium heat until fragrant, about 2 minutes. Add shrimp stirring until shrimp are pink, about 2-4 minutes. Season with salt and stir in the cilantro.
In a small bowl, whisk combining lemon juice, vinegar and mustard. Gently whisk in olive oil and season with salt and pepper.
Once the rice is done, fluff with a fork and transfer to a large bowl. Gently fold in lemon vinaigrette. Cool and add celery, onion, parsley and tarragon.
Pour the cooked shrimp and juices over the rice salad and mix well. Serve warm, at room temperature, or chilled.