Jasminericewithgarlicgingerandcilantro Recipes

JASMINE RICE WITH GARLIC, GINGER, AND CILANTRO

Steps:

• Place rice in large sieve; rinse under cold running water until water runs clear. Drain. Heat oil in heavy large saucepan over medium-high heat. Add ginger and garlic; stir until fragrant, about 30 seconds. Add rice and stir 3 minutes. Stir in broth and salt. Sprinkle cilantro over. Bring to boil. Reduce heat to medium-low; cover and cook until rice is tender, about 18 minutes. Remove from heat; let stand covered 10 minutes. Fluff rice with fork. Transfer to bowl and serve.

TOASTED JASMINE RICE WITH GRILLED SCALLIONS

Steps:

• Preheat a grill to high heat.
• In a large saucepan over medium-high heat, add the peanut oil. Add the rice and toast it in the oil until it releases a nutty fragrance, about 1 minute. Pour in the chicken stock and bring the rice to a boil. Reduce the heat to low, cover the pan, and let the rice simmer until the liquid has been completely absorbed, about 18 to 20 minutes. Turn off the heat and let the rice sit, covered, for 10 minutes.
• Toss the scallions in a large bowl with the olive oil and season with salt and pepper, to taste. Arrange them on the grill and grill until they develop a nice char, about 1 to 2 minutes on each side. Remove them from the grill to a cutting board and roughly chop. Fold the scallions, bean sprouts, cilantro and jalapenos into rice and transfer to a serving bowl. Serve immediately.

JASMINE RICE WITH GARLIC, GINGER, AND CILANTRO

Steps:

• Place rice in large sieve; rinse under cold running water until water runs clear.
• Drain.
• Heat oil in heavy large saucepan over medium-high heat.
• Add ginger and garlic; stir until fragrant, about 30 seconds.
• Add rice and stir 3 minutes.
• Stir in broth and salt.
• Sprinkle cilantro over.
• Bring to boil.
• Reduce heat to medium-low; cover and cook until rice is tender, about 18 minutes. Remove from heat; let stand covered 10 minutes.
• Fluff rice with fork.
• Transfer to bowl and serve.

JASMINE RICE

Steps:

• Put the rice in a medium pot with 3 cups of water. Gently swirl your fingers in the pot to allow the starch to separate from the grains. Once the water becomes white, tilt the pot over the sink to drain out the water. Be careful not to let your rice go into the sink. Repeat this process twice more. With each time, the water will get less cloudy. The idea is not to get rid of all the starch, just enough so that the rice will not be too sticky or too dry when cooked. After you have drained the rice the third time, add remaining 1 3/4 cup clean water. Swirl you fingers in the pot once to ensure the rice is leveled and place the lid on the pot. Cook the rice over medium heat, stir the rice with a wooden spoon a few times, then let rest, covered, for 5 minutes.

JASMINE RICE

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.

CILANTRO JASMINE RICE

Steps:

• In a high sided skillet (that has a cover), saute the rice in oil over medium high heat until the rice is solid white, then add onion and saute until onion is translucent, add garlic and saute just a little. Rice should be lightly tanned. Pour the broth slowly into the skillet. Add cilantro seasoning minicube, salt, cumin, and pepper, stir and bring to a boil then lower it to a simmer on low heat. Make sure minicube has dissolved.
• Cover & cook on low until the water is absorbed and the rice is tender. Do not uncover and DO NOT STIR while rice is cooking. About 20-25 minutes.