Jasmine Tea Rice Recipes

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JASMINE RICE



Jasmine Rice image

Make and share this Jasmine Rice recipe from Food.com.

Provided by Sweetiebarbara

Categories     Medium Grain Rice

Time 20m

Yield 3 cups rice, 4 serving(s)

Number Of Ingredients 4

1 cup jasmine rice
1 1/2 cups water (or Jasmine tea)
1 teaspoon salt
2 teaspoons butter

Steps:

  • Bring water, salt, and butter to a boil.
  • Stir in rice with a fork.
  • Bring back to a boil, then cut heat to simmer.
  • 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.

JASMINE TEA RICE



Jasmine Tea Rice image

A side dish of jasmine rice can complete any meal and is simple to prepare.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 20m

Number Of Ingredients 3

1 tablespoon loose jasmine tea
1/2 teaspoon coarse salt
1 1/2 cups jasmine rice

Steps:

  • Bring 2 1/4 cups water to a boil in a medium saucepan. Remove from heat, and add tea; cover, and let steep 5 minutes. Strain; discard tea leaves, and reserve brewed tea.
  • Return brewed tea to saucepan; add salt. Bring to a boil over medium-high heat. Add rice; cover, and reduce heat to low. Cook until tea has been absorbed and rice is tender, about 15 minutes. Fluff with a fork. Serve immediately.

JASMINE TEA RICE



Jasmine Tea Rice image

This rice is made with green tea in place of plain water, which gives it a delicate floral note. A delicious accompaniment to any stir-fry. You can add a couple dashes of ginger, for extra zing. Recipe is from Whole Foods Market.

Provided by BecR2400

Categories     White Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup jasmine rice
1 tablespoon green tea leaves
2 cups boiling water, allowed to cool for 2 minutes
1/2 teaspoon salt
1/4 cup sliced green onion
1/4 cup toasted slivered almonds

Steps:

  • Place rice in a dry saucepan over medium heat.
  • Toast the rice until fragrant and lightly golden in color, stirring often, 3 to 5 minutes.
  • Meanwhile, brew the tea in the water for 1 minute. Strain the tea.
  • Add hot tea to rice in the saucepan.
  • Add salt, bring to a boil, reduce heat to a simmer and cover. Cook for 20 minutes or until all liquid is absorbed.
  • Allow the rice to rest for a few minutes.
  • Fluff with a fork and garnish with green onions and almonds.

Nutrition Facts : Calories 211.9, Fat 3.6, SaturatedFat 0.3, Sodium 298.6, Carbohydrate 39.7, Fiber 2.3, Sugar 0.4, Protein 4.7

JASMINE RICE



Jasmine Rice image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 5 cups

Number Of Ingredients 2

2 cups jasmine rice, or other long grain white rice
3 cups cold water

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



Perfect Jasmine Rice image

Provided by Jet Tila

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 1

2 cups white long grain rice, such as jasmine or basmati

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.

JASMINE RICE



Jasmine Rice image

This pilaf is made with jasmine rice, an aromatic rice popular in Thai cuisine.

Provided by Brian

Categories     Side Dish     Vegetables     Green Peas

Time 1h

Yield 4

Number Of Ingredients 7

2 tablespoons olive oil
2 tablespoons chopped onion
¼ cup green peas
1 bay leaf
1 ½ cups dry jasmine rice
3 cups water
salt to taste

Steps:

  • In a large saucepan over a medium-low heat, warm the oil. Add onion and saute for 3 to 5 minutes. Mix in green peas, bay leaf, and jasmine rice. Stir to coat the rice.
  • Pour 3 cups water into the saucepan and add the salt. Increase the heat to medium and let the rice come to a quick simmer. Reduce heat to low and let rice simmer lightly and sit uncovered until all of the liquid is absorbed. Cover the rice and remove from heat. Let sit for about 40 minutes.

Nutrition Facts : Calories 325.1 calories, Carbohydrate 59.4 g, Fat 6.8 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 0.9 g, Sodium 0.8 mg, Sugar 0.2 g

JASMINE RICE PUDDING



Jasmine Rice Pudding image

Jasmine extract is a Thai staple that adds a floral note to this creamy rice pudding.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

1 quart whole milk
1/4 cup jasmine tea leaves or a few drops jasmine essence
1 1/3 cups jasmine rice
1 teaspoon salt
1 tablespoon butter
1 1/2 cups sugar

Steps:

  • Heat milk in a medium saucepan until hot but not boiling. Add tea leaves or essence. Remove from heat, cover, and let steep 20 minutes. Strain milk if using tea leaves; set aside.
  • Bring 3 cups water to a boil in a medium saucepan. Stir in rice and salt, reduce heat to low, cover, and cook until rice is tender and liquid has evaporated, 15 to 20 minutes. Stir milk, butter, and 1/2 cup sugar into rice. Cover and cook over medium-low heat, stirring occasionally, until sugar is dissolved and the pudding is thick, about 30 minutes.
  • Spoon pudding into dessert dishes, and cover with plastic wrap to prevent skin from forming; set aside in refrigerator. Place remaining cup sugar in a medium skillet over medium-low heat. Cook, without stirring, until dark amber in color, about 15 minutes. Pour caramel over top of each pudding. Serve immediately or at room temperature.

TILAPIA WITH JASMINE RICE



Tilapia with Jasmine Rice image

This tender, full-flavored tilapia with fragrant jasmine rice is absolutely to die for. And it gets better-each serving has only 5 grams of fat! -Shirl Parsons, Cape Carteret, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 9

3/4 cup water
1/2 cup uncooked jasmine rice
1-1/2 teaspoons butter
1/4 teaspoon ground cumin
1/4 teaspoon seafood seasoning
1/4 teaspoon pepper
1/8 teaspoon salt
2 tilapia fillets (6 ounces each)
1/4 cup Italian salad dressing

Steps:

  • In a small saucepan, combine water, rice and butter; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 15-20 minutes., Meanwhile, mix seasonings; sprinkle over tilapia. In a large skillet, heat salad dressing over medium heat until hot. Add fillets; cook until fish just begins to flake easily with a fork, 3-4 minutes per side. Serve with rice.

Nutrition Facts : Calories 412 calories, Fat 9g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 615mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges

STEAMED JASMINE RICE



Steamed Jasmine Rice image

Categories     Rice     Side     Vegetarian     Quick & Easy     Vegan     Simmer     Gourmet     Fat Free     Sugar Conscious     Low Sugar     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 1 servings (with generous leftovers)

Number Of Ingredients 3

1 cup jasmine or basmati rice
1 1/2 cups water
1 teaspoon salt

Steps:

  • Wash rice in several changes of cold water in a bowl until water is clear, then drain in a sieve. Combine with water and salt in a 1 1/2- to 2-quart saucepan. Bring to a boil, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, 10 to 12 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork.

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