Jasmine Rice recipe
information
A naturally aromatic, long grain white rice, jasmine rice is the staple of most Thai meals. If you eat rice regularly, you might want to invest in an electric rice cooker.
An electric rice cooker cooks the rice and keeps it warm. Different sizes and models of rice cookers are available. The top of the range is a non-stick version, which is expensive, but well worth the money
ingredients
450 g (1 lb) 2 cups jasmine rice
750 ml (1 1/4 pint) 3 cups cold -water
750 ml (1 1/4 pint) 3 cups cold -water
method
1. Rinse the rice thoroughly at least three times in cold water until the water runs clear.
2. Put the rice in a heavy-based saucepan and add the "water. Bring the rice to a vigorous boil, uncovered, over a high heat.
3. Stir and reduce the heat to low. Cover and simmer for up to 20 minutes, or until all the water has been, absorbed. Remove from the heat and leave to stand for 10 minutes.
4. Remove the lid and stir the rice I gently with a rice paddle or a pair of wooden chopsticks, to fluff up and separate the grains.
2. Put the rice in a heavy-based saucepan and add the "water. Bring the rice to a vigorous boil, uncovered, over a high heat.
3. Stir and reduce the heat to low. Cover and simmer for up to 20 minutes, or until all the water has been, absorbed. Remove from the heat and leave to stand for 10 minutes.
4. Remove the lid and stir the rice I gently with a rice paddle or a pair of wooden chopsticks, to fluff up and separate the grains.
serving amount
serves 4 - 6
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
