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
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
Pyrex Prepware 2-Cup Measuring Cup, Red Graphics, Clear
Architec Carving Board, Gripperwood
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