Walk through a supermarket aisle this year and something stands out. The old dominance of long-grain or medium-grain rice is slipping. Shelves are stacked with jasmine rice, and it doesn’t stay there for long. Open a bag and the scent escapes straight away — floral, slightly nutty, familiar once you’ve had it. After the first pot, most people say regular white rice feels flat by comparison. It makes sense then that many households now choose to find quality jasmine rice from trusted brands like Sunrice, because nobody wants a staple to taste different each week. Rice is often eaten; it has to be reliable.

Why Australians are turning to Jasmine rice

Part of the appeal is versatility. A spoonful of Jasmine rice sits neatly beside a Thai curry, but also pairs with grilled lamb, seafood tossed with lime, and even a quick salad with fresh herbs. That gentle perfume lingers without taking over the dish. Some families also point to the lower glycaemic index — not the whole reason, but enough to make them feel they’re choosing well for everyday meals.

Restaurants have played a quiet role too. When chefs add Jasmine rice to a menu, diners pick up the idea and carry it home. Fusion kitchens use it under slow-cooked meats or in modern bowls, and once people get used to the fragrance, regular white rice tastes flat.

• Cooks evenly, fewer clumps or hard grains

• Naturally aromatic, no additives needed

• Works across cuisines, not just Thai

Culture and supply matter as well. Australia’s food story is tied to diversity, and authentic ingredients have weight. Jasmine rice, imported through stable trade with Thailand, carries that authenticity. Packaging now explains origin and sustainability more clearly, which reassures shoppers who are watching where their food comes from.

At the table, the appeal is even clearer. A bowl of freshly cooked Jasmine rice arrives with a soft cloud of steam, its aroma drifting before the first bite. The grains stay light yet slightly sticky, perfect for catching sauces or balancing stronger flavours. It’s this simple sensory detail that keeps people reaching for it week after week.

And the future? It’s already creeping beyond curries and stir-fries. You’ll see it in summer rice salads at barbecues, sometimes even in desserts where the fragrance surprises guests. Once people experiment, it rarely leaves the pantry again.

So in 2025, Jasmine rice isn’t just another product on the shelf. It’s woven into how Australians cook at home and dine out. That, above all, is why Thai Jasmine rice reigns supreme.