Jasmine Rice
Jasmine rice provides a delicious aroma when cooking. I like to enjoy it warm with a little coconut milk and cinnamon. It’s also a perfect compliment to your dishes that are commonly served over rice. You may also use it in place of noodles in certain recipes.
If you’re wondering what makes jasmine rice different, here’s a great outline I found on Wikipedia: Wiki description of Jasmine Rice
When choosing a brand and type of jasmine rice, it’s a matter of taste. I prefer the brown rice because it is healthier due to the fact that it still has the bran. The bran is the reason the rice is light brown, it’s the tan outer layer on the grain. Retaining the bran provides vitamins A & B, beta-carotene and antioxidants, all good things!
Preparing jasmine rice is easy! Follow these simple directions and let me know what you think!
You will need:
Jasmine Rice 1 serving = 3/4 cup cooked rice
Measurements:
2-3 Servings: 1/2 cup DRY rice – 1 cup water – 1 1/2 teaspoon butter or oil
4-6 Servings: 1 cup DRY rice – 1 3/4 cup water – 1 tablespoon butter or oil
8-10 Servings: 2 cups DRY rice – 3 1/2 cups water – 2 tablespoons butter or oil
Note: I like Lundberg’s, they’re an old California farm and produce very high quality products. If you can’t find it in your local supermarket, it is available on Amazon, just click here: Lundberg’s Organic Brown Jasmine Rice They also offer many other products, including microwaveable rices.
Preparation:
- Combine rice, water, and butter (optional) in a pot and bring to a boil.
- Cover with a tight-fitting lid, reduce heat to low-simmer, and cook 40 minutes.
- Remove from heat (with lid on!) and steam for 10 minutes. Fluff with fork.
*If rice is stiff or crunchy, you can add 1-2 Tbsp. liquid and cook longer. Watch carefully as not to overcook.
Tips: To prepare in rice cooker, use same water-rice ratio.
Broth may be substituted for water, the measurements remain the same.
Enjoy.
