Thai Jasmine Rice Recipes

THAI COCONUT RICE

Thai Coconut Rice image

Creamy coconut combined with a little bite from red pepper flakes and ginger, create a delicious rice dish to accompany a wide range of entrees.

Provided by Geema

Categories Long Grain Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup jasmine rice or 1 cup long grain rice
1 (14 ounce) can coconut milk
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon turmeric
1 teaspoon finely chopped fresh ginger
finely chopped crystallized ginger (optional)
sliced almonds (optional)

Steps:

Combine all ingredients in a saucepan, except the crystallized ginger and sliced almonds.
Stir well to combine.
Cook over medium high heat, stirring until mixture comes to a low boil.
Immediately reduce heat to low.
Cover and cook for about 18 minutes.
Fluff with a fork.
The cover, and let sit for 5 more minutes.
Garnish the finished rice with the candied ginger and the sliced almonds.

Nutrition Facts : Calories 369.6, Fat 22.5, SaturatedFat 19, Sodium 307.4, Carbohydrate 39.2, Fiber 1.7, Sugar 1, Protein 5.7

FRIED RED THAI JASMINE RICE WITH SHRIMP

Fried Red Thai Jasmine Rice With Shrimp image

Thai-style fried rice is an addiction in our household. If you cannot find Alter Eco's ruby red jasmine, you can make this dish with red Bhutanese rice or with regular jasmine rice. This may seem like a lot of fried rice, but believe me, you'll finish it in one sitting.

Provided by Martha Rose Shulman

Categories dinner, weekday, main course

Time 10m

Yield Serves four generously as a one-dish meal

Number Of Ingredients 14

Ingredients

2 tablespoons canola or peanut oil
8 garlic cloves, minced
1 large carrot, peeled and cut in 1-inch long julienne
8 medium or large shrimp about 6 ounces, peeled, deveined and chopped
6 cups cooked ruby red jasmine rice, red Bhutanese or regular jasmine rice (2 cups uncooked)
1 bunch scallions, trimmed, cut in half lengthwise and then into 1-inch lengths
2 tablespoons Thai or Vietnamese fish sauce (omit if sodium is an issue; the high sodium content in this recipe comes from the fish sauce)
2 to 4 tablespoons chopped cilantro
Chopped cilantro
Thinly sliced cucumber
Lime wedges
Scallions
Fish sauce with hot chilies (nam pla prik)
Chopped roasted peanuts

Steps:

Heat a large wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the oil, tilt to spread across the pan, and add the carrot and shrimp. Stir-fry until the shrimp is pink and opaque, about two minutes. Add the garlic, and stir-fry just until golden, 15 to 30 seconds. Add the rice. Stir-fry for about two minutes by scooping the rice up, then pressing it into the pan and scooping it up again. The rice should have a seared taste. Add the scallions and fish sauce, stir together for a half-minute to a minute and transfer to a platter. Sprinkle the cilantro over the top, and serve, passing the garnishes of your choice. Diners should squeeze lime juice onto their rice as they eat.

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

Ingredients

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

20 BEST WAYS TO USE JASMINE RICE

20 Best Ways to Use Jasmine Rice image

From entrees to dessert, these easy Jasmine rice recipes are hearty and mouthwatering. Each of these dishes is fluffy, sticky, and wonderfully fragrant.

Provided by insanelygood

Categories Recipe Roundup

Number Of Ingredients 20

Ingredients

Yellow Jasmine Rice
Thai Basil Chicken
One-Pot Spicy Vegetable Rice
Instant Pot Cranberry Pistachio Jasmine Rice
One Pan Shrimp and Rice
Stovetop Rice Pudding
Texas Roadhouse Seasoned Rice
Cilantro Lime Rice
Chinese Rice Soup
Basic Asian Rice Porridge
Turmeric Chicken and Rice
Jasmine Sticky Rice
One-Pot Cajun Rice and Beans
One-Pot Burrito Bowl
Pineapple Fried Rice (Thai)
Chicken Fried Rice
Coconut Rice
Garlic Herb Rice Pilaf
Hawaiian Ahi Poke Bowl
Authentic Arroz Caldo

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a delicious jasmine rice recipe in 30 minutes or less!

Nutrition Facts :

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Perfect Thai Jasmine Rice Every Time. Native to Thailand, jasmine rice gets its name from the fragrant jasmine flower. This long-grain rice has a somewhat buttery aroma, reminiscent of popcorn.
Measure the Rice. Start with good-quality Thai jasmine rice. You will need about 2 cups of uncooked jasmine rice to make enough to serve four to five people.
Add Water and Salt. Add 2 1/2 cups water and 1/8 teaspoon salt to your rice pot. This rice can also be made without salt if you are watching your salt intake.
Bring to a Boil. Bring rice and water to a light boil. You should see bubbles forming on the surface of the water. If you place your ear close to the pot, you will hear it gently boiling.
Cover, Reduce Heat, and Simmer. Cover the pot tightly with a lid and reduce the heat to low. Let rice simmer while covered for 12 to 15 minutes. Continue to 6 of 8 below.
Check the Jasmine Rice. After 10 minutes, remove the lid. If most of the water has been absorbed by the rice, use a spoon to make a well in the middle, allowing you to see to the bottom of the pot.
Replace the Lid and Turn off the Heat. When all (or most) of the water has been absorbed, replace the lid and switch off the heat. Allow the pot to sit undisturbed for another 10 to 15 minutes, or until you're ready to eat.
Fluff the Jasmine Rice and Serve. When ready to eat, remove the lid and gently fluff rice with chopsticks or a fork. Transfer the rice to a serving bowl.

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