Jasmine Rice Recipe
Most recipes get it wrong because its not widely known that jasmine rice is softer than most so you need less water than normal white rice to be fluffy rather than gummy.
Jasmine rice recipe. Simmer for 18 minutes. Add 1 cup water stock and salt. Stir in the rice and the salt. In a small saucepan heat oil over medium high heat.
Use just 1 14 cups water for every 1 cup of rice. Stir to coat the rice. Cook stirring until fragrant and translucent about 1 minute. Add lemongrass shallot and garlic.
Stir once cover and reduce heat to low. Simmer for 15 minutes until all of the water is absorbed. Pour 3 cups water into the saucepan and add the salt. Cover the pan and let the rice absorb the water off of the heat.
Use for all things thai and anything really. Increase the heat to medium and let the rice come to a quick simmer. Bring the water to a boil in a medium saucepan. If it is still too firm add a few more tablespoons of water.
Add rice and mix to coat with oil. In a large saucepan over a medium low heat warm the oil. Add onion and saute for 3 to 5 minutes. Stir in rice with a fork.
Mix in green peas bay leaf and jasmine rice. Stir reduce the heat to low cover the pan tightly and cook for 20. Cover do not take off lid to check on rice or stir you may get gummy rice if you do and cook for 15 minutes. Bring back to a boil then cut heat to simmer.
Do not lift the lid or stir. In a medium saucepan with a tight fitting lid combine jasmine rice 1 cups water and teaspoon salt and bring to a boil. Cover and reduce the heat to low. Place drained rice and the cold water in a heavy saucepan.
Its just a really great rice.