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.
Servings: 4
Calories: 225kcal
Cost: $3.32
Equipment
- Sauce Pan w Cover
- Fine Mesh Strainer
Ingredients
- 1 Cup Jasmine Rice
- 1/4 Tsp Salt
- 2 Cups Water
Instructions
- Measure 1 Cup of Rice
- Add the rice to the fine mesh strainer and soak
- 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
- Stir after 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
Nutrition
Serving: 0.5Cup | Calories: 225kcal | Carbohydrates: 49g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 107mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Calcium: 21mg | Iron: 1mg