Perfect Rice Every Time
One of my favorite rices to cook and eat is white jasmine rice. Did I say I eat rice? Yes I did.
Jasmine rice is originally from Thailand and can be bought in brown jasmine, and white jasmine. Brown jasmine rice is rice that has not had the hull removed. Brown jasmine rice has had it's stalks picked and threshed in order to remove the rice from it's stalks. White jasmine rice is rice that has had it's husks removed, hence making it white jasmine rice. Brown jasmine rice does have more fiber, the white rice has none.
I do realize that we are amidst yet another low carb craze right now and I think it will crop up yet again after this one dies down. I've been in this industry for a long time and this is probably about the 3rd time I've seen this one surface.
I like my carbs, I eat them and I love them. I believe they are a contributing factor to my overall health. I also believe you get yourself into trouble when you eliminate ANY macronutrient. 45-65% of your diet should come from carbohydrates. As long as you stay away from grains that are quick cooking, and don't take less than 20 minutes to cook, you're golden.
- 3/4 cups jasmine rice
- 1/2 tsp salt
- 1 1/2 cups of chicken broth (or water)
- 1/2 - 1 tsp fresh garlic (or to taste-optional)
Instructions for Rice Cooker
- Rinse your jasmine rice in a strainer until the water runs clear. (Rinse your rice less time if you like your rice stickier, more if you like your grains more separated).
- Add rice to the rice cooker and follow the manufacturer's instructions on how to cook white rice.
- Add salt, garlic, and chicken broth and stir until everything has been mixed together with the rice.
- Follow the manufacturer's instruction.
- Fluff with a fork and Enjoy.
Stovetop rice cooking
- Follow step 1 above.
- Add chicken broth, salt, garlic, and mix together and bring to a boil.
- After water begins to boil, then add the rinsed rice into the pot and give it a stir until the ingredients are mixed together.
- Bring to a boil again.
- Turn down the heat to a simmer and set a timer to 20 minutes.
- After 20 minutes check to see if all the liquid has cooked into the rice. If it has not, set timer for another 3 - 5 minutes and check again until all of the liquid has cooked into the rice. If necessary, repeat this process until all of the liquid has cooked into the rice.
- Fluff rice with a fork and enjoy.