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Jasmine Rice

Of all the rice I’ve tasted, jasmine rice is the undisputed jewel among them all. It has a wonderful nutty flavor & is one of my favorite side dishes. It cooks up perfectly every time… give it a try, you won’t be disappointed!

Serves: 3

Ingredients

1 3/4 cups water
1/2 tsp kosher or sea salt
1 Tblsp butter
1 cup Jasmine rice

Directions

1. Add water, salt & butter to a 2 quart pot & bring to a boil over high heat.

2. Meantime, put rice in a fine mesh colander & rinse well under room temperature water.

3. As soon as the water starts to boil, reduce heat to warm & stir in the rice.

4. After 15 seconds, cover & cook for 15 minutes or until all water is absorbed & rice is tender. You may need to quickly open & close the lid once or twice, right after covering it, to make sure the pot doesn’t boil over.

5. Remove from heat & let sit 5 minutes. Fluff with a fork & serve.

Tips & Suggestions

1. You can purchase Jasmine Rice in most supermarkets. It’s expensive if you buy it in boxed form. If you decide you love it, you can buy it in inexpensive 5 lb or larger bags. They even stock it at Walmart!

2. Jasmine rice freezes beautifully. I usually freeze it in airtight containers, in 1 cup increments. I’ve had it in the freezer for several months & it will still reheat perfectly.

3. Best reheating procedure; defrost rice & place in a glass bowl. Cover with a damp paper towel. Microwave on “Beverage” setting (if you have one on your microwave) & the quantity would be 1. Check to see if it’s hot. If not, repeat procedure, fluff with a fork & serve. Note: all microwaves are different, so you’ll just have to find your way with your own microwave.

4. Alternate reheating method; defrost rice & place in a small pot. Evenly drizzle 1 or 2 tsp of water over it. Cover & heat on the lowest setting, gently stirring occasionally, till heated & serve. Don’t allow it to stick to the bottom of the pot & don’t cook too long or it will get mushy.