Jasmine rice, commonly use on middle eastern cuisine has a fragrant aroma to the jasmine flower, which is where it takes its name from. This rice is somewhat sticky, but if washed thoroughly before use and if cooking it with the pilaf method (when you brown the rice with the oil for a little time before adding the liquid), it will be a bowl of nice fluffy rice that the grains will not sticky, and especially not mush.
To spot a good jasmine rice, look for a fine elongated white rice, with a pearled white color, and full in aroma. Follow this rice to water ratios:
The following recipe is on Jasmine Rice but the method can be used with different varieties of rice
Jasmine: 1 Cup Rice: 1.5 Cups Water
Long Grain: 1 Cup Rice: 2 Cups Water
Brown Rice: 1 Cup Rice: 3 Cups Water
Always, make sure to observe the rice, and to add little water if needed.
Here is a quick how-to :
Recipe by Chef Freyka
Jasmine white rice
Washed and rinse
Minced/ more to taste.
an extra 1/2 cup, might be needed
- Wash and rinse rice at least 3 times to rinse the starch away.
- Preheat a heavy-bottomed pot over medium-high heat; add the oil, making sure to brush the sides of the pot with the oil as well.
- Add the rice, garlic, and 1 tsp of salt. Using a wooden spoon, stir quickly to allow the oil to coat each grain of rice.
- When the rice is well coated with oil and it appears dry, incorporate the water and taste the
- Cook over high heat for 10 minutes.
- After, open the pot and check if the rice needs more water, it might need 1/2 cup more. Only add the water; do not disturb the rice. Lower the temperature to a low -heat for 5 additional minutes.
- Keep cooking for 5 more minutes. After that time, check and see if the rice is cooked.
- Turn the heat off and keep it covered or keep it at low for another 5 minutes.
- Fluff the rice with a large fork.
- Serve warm or cold in salads.
Remember, when cooking rice:
- The first thing to remember is that rice is a grain and except for risotto, all grains cooked undisturbed once the water is added.
- Make rice in a heavy-bottomed pot. Choose a pot that is the appropriate size for the amount of rice you’re going to make. Don’t cook a small amount of rice in a large pot.
If you are looking for a rice maker, I recommend you the Aroma Brand, is the brand I use; usually, I do the pilafing over the stove, and then transfer the pot to its place and click the correct settings.
Serve your rices with all your favorite dishes, and if you are busy try this !!! rice portion, Over easy eggs and Fried Banana.