Cooking Jasmine Rice

[Deleted]

Hi Everyone,

A while back I got a good deal on some Jasmine rice. I now I want to start cooking the rice, but I have little experience cooking rice. And most of that experience is bad.

So can we hear how you folk cook good rice.

Also, does anyone know if jasmine rice can be used for fried rice?

Thanks
Duke

[Kathy]

Hi Duke, I've eaten Jasmine Rice many times but have never tried cooking it.

So I went searching one of my favorite Asian recipe sites and found this info for you. ;D

Cooking Jasmine Rice

1. Find a good brand of jasmine rice, from Thailand if possible (I use Golden Phoenix).

2. Rinse the rice once, moving your fingers through the rice, until the water runs pure without any milkiness. Drain.

3. Place the rice in a pot. Add enough water to cover the rice by 3/4 inch. An easy way to measure the water is to use the knuckle test – the water should come up to the first joint of your knuckle. (For 1 1/2 cups rice, I use just over 1 3/4 cups water).

4. Bring the rice to a boil, uncovered.

5. Turn the heat down to the lowest setting. Cover and simmer until the rice is cooked through (about 20 minutes).

6. Remove the rice from the heat and allow to sit, still covered, for at least 10 minutes.

7. Fluff with chopsticks or a fork before serving.

Tips:
The amount of water to add can vary depending on the rice.
New crop rice – rice grown in the same year – is not as dry and needs less water.
Cooking jasmine rice in a rice cooker can be tricky.

Try reducing the amount of water called for in the rice cooker's directions - even to a 1:1 ratio if necessary.
1 1/2 cups jasmine rice gives about 3 1/2 cups cooked rice.
Cold jasmine rice is very good for making fried rice.

[Deleted]

Thanks Kathy,

I will give this a try and report back.

Last year our local WaMart had 20# bags of Thailand Jasmine Rice on the discount rack for $4. So I took four. At the check out the girl was someone I knew so we maturely chit-chatted. Well, for some reason, she only rang up 1 bag of the rice, and I didn't notice until DW points it out on the receipt.

So I call WalMart to tell them about it, and the assistant manager tells me that not only is the rice not worth the paper work he would have to do, but that the check out girl would be fired. So I kept my ill gotten gains and plan on eating them this summer.

Hey, maybe that is why I let that rice set in the freezer so long. My guilt on how I got it. Stupid WalMart. Try to do the right thing and all you get is guilt. Just kidding. If anything the rice will taste better because I did the right thing and still put one over on the evil empire( no not Bushco, the other evil empire, WalMart).

Duke

[Deleted]

I usually use Basmati rice, but I've bought Jasmine rice before. I don't like it's gluey consistency, so I figured out a couple ways to fix it so that it's more like the Basmati. (If you like gluey rice, don't read any more.)

Oven method

1 cup Jasmine rice, rinsed and drained
2 cups chicken broth
Chopped onion (optional)
2 T. butter
Salt to taste (if your broth is unsalted)

Melt the butter in a saucepan, add onions (if using) and rice and stir until onions are translucent and rice is beginning to become opaque. Add chicken broth (and salt if needed), then transfer to an oven-proof casserole dish. Bake, covered, at 350 degrees for about 25 minutes. If there is still some liquid after that time, turn the oven off and leave the rice in there for 5 - 10 minutes longer. Fluff with a fork and serve.

Fried Rice

2 T. olive oil
1 cup Jasmine rice, rinsed and drained
Water and 2 - 3 T. soy sauce to measure 2 cups
1 egg, scrambled
1 cup chopped, cooked meat (chicken, pork, shrimp, etc.)
1/2 cup peas (can be frozen)

In a large wok-style pan (or electric wok), heat olive oil. Add rice and stir over medium high heat until most of the rice is opaque and some of it is browning. Add the water/soy sauce mixture, meat and peas. Cover and reduce heat to low. Simmer until all the water is absorbed, about 20 minutes or so. Then stir in the scrambled egg.

This makes a nice fried rice with individual grains, not all glued together. Did I mention I don't like gluey rice? LOL! ;D

By the way, both recipes will make approximately 3 cups finished rice (a tad more for the fried rice because of the other ingredients). If you want to make more or less of either, just use the 2 parts water to 1 part rice rule and adjust the other ingredients accordingly.

~Lannie

[momo]

Jasmine rice has much more flavor as far as I'm concerned. The bag has directions on it but I have found that the 30 minutes cooking they recommend is too long. I cook mine about 20 mins also.

[juju]

My husband likes Jasmine rice, but I don't care for it myself. Too sweet for me.


Buy a rice cooker . Super easy to use, 1 cup of rice to 1 1/2 cups of water. Or sub. water for chicken broth. Than just click the button. Wal-la, your rice is cooked in about 20 minutes and it comes out perfect. You can add any veggie that you want to this, still comes out great. You can even cook Lipton's or Uncle Ben's in the cooker. Comes out perfect every time. Be sure to get one with a warmer if you decide to buy one. It will keep the rice warm for hours.