Steamed Jasmine Rice Recipes

STEAMED JASMINE RICE

Steps:

• Wash the rice well by putting it in a bowl and covering it with cool water. Swish the rice around with your hand until the water gets cloudy. Drain and repeat until the water gets only slightly cloudy; usually it takes about three rinses.
• Drain the rice, put it in a small (1-qt) metal bowl, and stir in 1 cup cold water and the salt, if using. Fit a rack or steaming trivet into a pot large enough to accommodate the bowl. Pour about an inch of water into the pot. Put the bowl of rice on the rack (it shouldn't touch the water in the pot), cover the pot, and bring the water in the pot to a boil over high heat. As soon as the water in the pot begins to boil, set a timer for 25 minutes and reduce the heat to maintain a steady amount of steam. When the timer goes off, take the pot off the heat and use tongs or a hot pad to remove the hot bowl from the pot. Fluff the rice with a fork and serve.

PERFECT STEAMED JASMINE RICE

Steps:

• Place jasmine rice in an ovenproof small pot; wash with cold water and drain off the water.
• Add clean cold water into the pot to the depth of the second line of your middle finger while touching the surface of the rice.
• Preheat oven to 375°F
• Bring rice and water to a boil; when the water starts to boil, remove from heat and cover the pot.
• Place into the oven and bake for 18 minutes.
• Remove from oven and serve immediately.

STEAMED JASMINE RICE

Steps:

• Rinse rice in a medium bowl in 3 or 4 changes of cold water, draining in a sieve each time, until water is completely clear. Drain in sieve 5 minutes.
• Bring rice and water to a boil in a heavy medium pot. Reduce heat to as low as possible and cook, tightly covered, until rice is tender and water is absorbed, about 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork.

STEAMED RICE

Steps:

• To cook jasmine rice:
• Bring four cups water to a boil. Add rice, salt and oil and boil hard until you see big rounds of boiling rice, approximately three to four minutes. Reduce heat to simmer, cover pot and cook for 15 minutes. Check rice with a fork, taste. If it is a little al dente, leave covered on stove with the heat off for three to four more minutes. Serve in individual bowls

STEAMED JASMINE RICE

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.

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.

JASMINE TEA 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.

STEAMED JASMINE RICE WITH GRILLED EGGPLANT SALAD

Steps:

• Place the rice in a bowl, cover with water and swirl the rice around. Drain and repeat this step two or three more times until the water runs clear. Drain, place the rice in a medium-sized, heavy saucepan, and add enough water to cover the rice by a little more than 1/2 inch. (Measure by placing the tip of your index finger on the surface of the rice; the water should come to just below the first joint.) Add salt if desired, and bring to a boil. Allow the water to boil hard for about 15 seconds, then reduce the heat, cover and cook over very low heat for 15 minutes. Do not lift the lid during this time.
• Turn off the heat, and leave the lid on the rice. Let stand for five to ten minutes. Remove the lid, and gently turn the rice with a paddle to bring the rice up from the bottom of the pot. Return the lid, and let stand while you prepare the eggplant.
• Heat a panini grill to high, or prepare a hot grill. Brush the eggplant slices with canola oil. Grill for three to four minutes in the panini grill (five to eight minutes per side on a regular grill) until the slices are slightly browned and tender all the way through. As each batch is done, remove to a bowl. When all of the eggplant has been grilled, cover the bowl tightly and allow the eggplant to steam and eventually to cool.
• Coarsely chop the eggplant, and toss together with the herbs and diced tomato. Mix together the lime juice, fish sauce, sugar and chile. Toss with the eggplant mixture. Allow to sit for 30 minutes to an hour, then taste and adjust seasoning.
• Place the rice on a platter or on individual plates, top with the eggplant mixture and serve.