Cook perfect jasmine rice every time with this easy recipe.
Jasmine rice is a easier to prepare than the Basmati rice which is used more in Indian cuisine. Fragrant and delicious jasmine rice is amazing served with other Asian cuisines, from Thai to Japanese and Indonesian,Malaysianand Chinese. This is a good and easy side dish that you can prepare in about 20 minutes.
How do you cook perfect jasmine rice?
First, you need to rinse the rice in several changes of water. This will wash off any excess starch and although it is an important step, many recipes do not say to do this. Do it and you’ll be glad you did.
Unlike Basmati rice, jasmine rice should not be soaked before cooking. Just rinse it and add it to a pan with the water. Bring it to a boil over a high heat with the lid on and then reduce the cooking temperature to low and gently simmer for about 20 minutes or until all of the water has soaked into the rice. Allow to sit for 2 minutes and then gently fluff the rice with a fork.
Can you work ahead?
Not really. There isn’t much to do as this rice does not need to and should not soaked. That said, you could prepare you jasmine rice and keep it covered in the fridge until ready to serve.
How do you reheat jasmine rice?
The easiest way to heat up jasmine rice is to place it in your microwave. It only takes about a minute to heat up when taken cold out of the fridge.
Can you freeze jasmine rice?
Yes and it freezes really well. Go for it. Just be sure to freeze it in portion sizes that will be convenient for you. If you would like to reheat jasmine rice from frozen, just cover it in a bowl with clingfilm. It takes about 3 to 4 minutes to cook from frozen.
Never soak jasmine rice as you would other rice. It doesn’t need to be soaked and it will not be as good if you do.
Season the rice lightly with salt. It really brings out the natural flavour of the rice.
If you still have a little water in the pan when finished cooking, just place the lid back on and cook for a couple more minutes. Your jasmine rice will be perfect!
Rinse the rice in several changes of water until the water runs almost clear. No need to soak this rice.
Strain the rice and add the fresh water and salt. Bring to a boil.
Once the rice has come to a boil, reduce the heat to low and simmer gently for about 15 minutes. Then take off the heat to steam for an additional 3 minutes.
Check for doneness but this recipe should do the job. Gently divide the grains with a fork or chopstick.
Serve hot with your favourite curry or grilled meat, fish or veggies.
Place the rice in a bowl and wash with several changes of water. At first, the starch from the rice will make the water a little milky. With each change of water, the water will become clearer. Once the water is almost clear, the rice is ready for cooking.
Strain the rinsed rice and pour it in a saucepan and add the fresh water and salt. Cover and bring the water to a boil over high heat and then reduce the heat to low and simmer gently for about 15 minutes. Take off the heat and allow to steam with the lid on for another 3 minutes.
. Lift the lid. If there is still water in the pan, continue cooking until it has all evaporated. There probably won't be any water in the pan though.
Gently fluff the grains by dividing them with a fork or chopstick and serve hot.
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Jasmine rice, also known as Thai fragrant rice, is an aromatic “long-grain” rice where each grain is about four times as long as it is wide. Jasmine rice comes in a variety of colors. White jasmine rice, in particular, is largely processed and has more nutritional similarities to white rice than to brown jasmine rice.
For jasmine rice, the ratio of 1 part rice to 1.25 parts water (by volume) is a good place to start, and you can adjust from there. If making fried rice using a batch of freshly cooked rice, adjust the ratio to 1:1 for slightly drier grains.
As mentioned, Jasmine rice is the most widely used type of Thai rice and can be used to prepare and accompany a range of recipes including classic Thai curries, fried or grilled meat and seafood, rich saucy dishes and even for fried rice (although best cooked a day ahead for fried rice to harden the texture).
Anyway, I decided to kick up the jasmine rice by adding a few spices and something magical happened. The turmeric and cumin added to the rich, nutty flavor of the jasmine rice and the little pinch of cinnamon added just a hint of spicy sweetness… like hitting the cymbals on a drum kit.
Jasmine rice is a easier to prepare than the Basmati rice which is used more in Indian cuisine. Fragrant and delicious jasmine rice is amazing served with other Asian cuisines, from Thai to Japanese and Indonesian, Malaysian and Chinese. This is a good and easy side dish that you can prepare in about 20 minutes.
Wash the rice under cold water using a sieve or colander, or rinse in a pan until the water runs clear. This vital step prior to cooking removes any excess starch, giving you more separate grains, and bringing out the Jasmine's sweet, floral fragrance.
Today, I will tell you why, follow me. The secret of the fragrance in Thai jasmine rice is from the substances triggering the aroma in rice, namely the 2-acetyl-1-pyrroline essential oil or, in short, substance 2AP. This substance is the same substance found in pandan leaves and flowers.
Bring the water to a boil. Lower the heat to low and cover the pot with a lid. Let the rice simmer until all the water is absorbed, or about 10 to 15 minutes. When checking for doneness, be sure to check the rice at the bottom of the pot, using a wooden spoon to make a well.
Named after the sweet-smelling jasmine flower, jasmine rice is a long grain rice native to Thailand with a delicate floral and buttery scent. The secret to cooking it perfectly is using the right water-to-rice ratio. Typically, the instructions on the package call for 1½ cups water for every 1 cup of rice.
Both jasmine and basmati rice have a more pronounced aroma and taste than standard white rice. Choose jasmine rice when you want a fluffy, creamy dish. Try basmati in a pilaf, salad, or grain bowl where you want the texture of the individual rice grains to shine through.
Thai Jasmine Rice (Hom Mali or Thai Fragrant rice), is the most common type and the main staple of the Thai diet. When fresh, the uncooked grains have a pleasant jasmine aroma, which gets even stronger as it cooks.
At most street food shops, curry is put over rice as is usually we eat at home. If you order curry together with say fried egg or fish, each will be placed on either side so not to mix them. A bowl of curry will be provided seperately for a group of diners enjoying the meal together.
If jasmine rice is not available, basmati is the closet substitute, but almost any other long-grain rice will do. However, the flavor, aroma, and texture will be different.
Jasmine rice, also known as 'fragrant rice' and hom mali, was developed in Thailand in the 1950s, where it forms a staple part of the diet, as well as being one of the country's biggest exports.
Basmati rice is best suited for Indian and Middle Eastern cuisine and is also considered the most expensive rice in the world. Thai Jasmine rice is suitable for Asian cuisine and is considered a cheaper alternative to Basmati rice.
Thai jasmine rice, sometimes known as Thai fragrant rice, is a long grain variety of rice which has a subtle aromatic flavour. It is a long-grain rice favoured in Thai and Vietnamese cooking, similar to Indian basmati, but slightly stickier. Serve it with Thai-style curries or spicy saucy dishes.
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