New Taste Journal
Whole Grain · Whole Food · Big Flavors
Cooking Class: Brown Jasmine Rice
2 Cups Brown Jasmine Rice
4 Cups Water
1 Tbs. Olive Oil
1/4 tsp. Salt
Place rice into a strainer and spray with cold water for a minute or so.
Place water, oil and salt into a pan.
Bring water to a boil.
Add rice and stir once or twice.
Let water come back to a boil and then immediately turn heat down to a simmer.
Cover pan and set timer for 25 minutes.
After 25 minutes open the lid and make sure all of the water has been absorbed into the rice.
If you still have water in the bottom of the pan cook rice for another few minutes.
Once all of the water is absorbed remove the pan from the heat and let sit, covered, for 5 more minutes.
Remove the lid and stir the rice a couple of times to separate the grains and fluff up the rice.
You can serve the rice plain and hot or you can add other ingredients such as
You can also let the rice cool in the pan and then place in the fridge until needed.
Cold rice can be used in a salad such as the
Asian brown rice salad
guacamole fried rice.
Cold rice can also be re-heated in the microwave as needed.
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