How To Cook Brown Jasmine Rice Recipes
HOW TO COOK BROWN JASMINE RICE
Learn how to cook brown jasmine rice that turns out tender, flaky and perfect every time. With my easy method, you will no longer be stressed over uncooked over cooked brown rice.
Provided by Michelle Blackwood, RN
Categories Side Dish
Time 55m
Number Of Ingredients 2
Steps:
- Sort and wash brown rice, using a colander. Place brown rice and water in a medium pot over medium-high heat. Bring to a boil, cover pot and reduce heat to the lowest setting. Cook for 50 minutes or until rice is tender. Fluff with a fork and serve.
- Bring to a boil, cover pot and reduce heat to the lowest setting. Cook for 50 minutes or until rice is tender. Fluff with a fork and serve.
- I love to add parchment paper beneath the cover to keep the steam from escaping and cooking the rice faster.
- Leftover rice can be stored in the refrigerator for 3 days and in the freezer for 3 months.
Nutrition Facts : Calories 216
JASMINE RICE
Steps:
- Rinse and drain rice in cold water to remove starch and impurities. Place drained rice and the cold water in a heavy saucepan. Bring the water to a rolling boil, uncovered, over high heat.
- Stir, reduce the heat to low, cover the pan tightly, and cook for 20 minutes. Remove the covered pan from the heat and let stand 10 minutes without removing the lid.
- Remove the lid and fluff the rice gently with a fork or rice paddle. Serve warm.
PERFECT JASMINE RICE
Steps:
- Put the rice in a medium bowl and fill with cold water. Gently agitate the rice to loosen any dust and sediment clinging to the rice and drain through a fine mesh sieve. Repeat 2 more times.
- Transfer the rice to a medium saucepan and shake the pan to level the rice. Add enough water so that when you place the tip of your index finger on the top of the rice, the water comes up to the first crease (joint) of your finger. Cover the pot with a tight-fitting lid and place over high heat. As soon as the rice comes to a boil, reduce the heat to low and cook for 20 minutes. Transfer the rice to a large bowl and fluff with a heatproof spatula.
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