Jasmine Rice
Jasmine rice is a long grain rice. It is more fragrant than some of the other long grain rices and we prefer to use it in most of the Asian dishes we prepare. It can be made and stored for up to 3 days in the refrigerator. Never let rice sit outside of the refrigerator for more than 2 hours.
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Resting Time 5 minutes mins
Total Time 20 minutes mins
Course Side Dish
Cuisine Asian
Servings 4
Calories 225 kcal
Sauce Pan w Cover
Fine Mesh Strainer
- 1 Cup Jasmine Rice
- 1/4 Tsp Salt
- 2 Cups Water
Measure 1 Cup of Rice
Add the rice to the fine mesh strainer
Rinse the rice in cold water
Until the water runs clear
Add the rice to the sauce pan and add the salt
Add the water to the sauce pan
Turn the heat to a high flame
Until the rice begins to boil
Lower the heat to its lowest setting
Cover the rice
After 10 minutes all the water should be absorbed by the rice
Remove from heat
Leave the cover on the pan
Let it rest for 5-10 minutes it will continue to steam
Remove the cover and fluff with a fork
If you are not serving the rice remove it from the pan to a sheet pan to cool for 5 -10 minutes Store in small multiple small containers. Do not let rice sit out
Cover the containers and place in the refrigerator for up to 3 days
Serving: 0.5CupCalories: 225kcalCarbohydrates: 49gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 107mgPotassium: 71mgFiber: 1gSugar: 1gCalcium: 21mgIron: 1mg