Jasmine Rice

Fluffy white jasmine rice perfectly cooked with a delicious flavor boost

Jasmine rice is a long grain variety of rice that has a subtle floral aroma and a soft, sticky texture when cooked

Rice is the perfect side dish and also perfect vehicle for so many flavors and food that you really can’t go wrong with it

We have a great method that always seems to work for us and I’m going to share that with you

We are going to start with 4 cups of water, 2 cups of Jasmine rice and 1 heaping tablespoon of chicken base. You can use whatever type of “base” that you like or you can also use 4 cups of your favorite stock in place of the base

What is “base”?

Chicken, beef, seafood and vegetable base is concentrated stock in which you only have to use a small amount to get big flavors. The base comes in cube form, powder and also a convenient paste

Place the water and chicken base in a pot over medium high heat and cover

When the water comes to a boil quickly whisk the chicken base

Pour the rice in a clockwise fashion so it will be spread around without you manipulating it

The less you mess with rice the better off it is

Place the pot on your smallest burner set to its lowest heat and simmer for 25 minutes with the lid slightly askew

After the 25 minutes are up I like to add a couple pats of butter and a sprinkle each of kosher salt, ground black pepper, garlic powder and onion powder

Put the lid back on and let the rice sit a couple minutes

Fluff the rice with a fork

Serve as a side or top with whatever you can think of for a great and hearty meal!!!

Enjoy!!!

Simply Sundays! ~ Jasmine Rice

Servings: 4-6
Time: Prep 5 min, Cook 25 Min
Difficulty: Easy
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Ingredients

For the rice

4 cups of water

2 cups of Jasmine rice

1 heaping tablespoon of chicken base

2 tablespoons of butter

kosher salt

ground black pepper

garlic powder

onion powder

Directions

For the rice

Place 4 cups of water and 1 heaping tablespoon of chicken base in a pot over medium high heat and cover. When the water comes to a boil quickly whisk the chicken base

Pour the rice in a clockwise fashion so it will be spread around without you manipulating it. The less you mess with rice the better off it is

Place the pot on your smallest burner set to its lowest heat and simmer for 25 minutes with the lid slightly askew. After the 25 minutes are up add in 2 tablespoons of butter, a sprinkle of salt, ground black pepper, garlic powder and onion powder and put the lid back on and let the rice sit a couple minutes

Fluff the rice with a fork and serve

OXO Good Grips Balloon Whisk

Pyrex Prepware 2-Cup Measuring Cup, Red Graphics, Clear

Mini Prep Glass Bowl

Architec Carving Board, Gripperwood