Jasmine Rice and Variants

There are so many recipes here I can’t source them, some are mine like the rooibos version, but honestly I just don’t have the links and as most have been tweaked it’d be nearly impossible to track them down. There are a lot of recipes and it’s a little crowded, but there are differences so it’s easier to follow with a full recipe rather than many abbreviated versions.

Ingredients

1/2 Cup of Jasmine Rice
175ml Water

Variations:

Sweet Jasmine Rice: Stir in 1 Tbsp Honey and 1/2 Tsp Sea Salt just before serving.

Method

1. Put the Rice in a bowl, and in your sink, run cold tap water over it. Once the bowl is full of water, use your fingers to swish the rice around. The water will start getting murky. Now gently pour this water out. Repeat this process till the water is mostly clear.

2. Now put the Rice into the bowl and fill it up one last time and leave for about 30 minutes.

3. Drain out the water. Add the Water and Rice to a flat bottomed pot. Put the pan on high heat. Wait till the water boils and starts bubbling then turn the heat down to medium (3 on hob) cover and let it just sit there for about 12 minutes.

4. After the 12 minutes is up, remove it from the heat. Let it stand for another 10 minutes or so. After 10 minutes, lift the lid and take a fork and fluff the Rice.


Garlic Jasmine Rice

Ingredients

1/2 Cup of Jasmine Rice
250ml Water and 1/3 of a Chicken Stock Cube
1/2 Tbsp Butter
1/2 Tbsp Olive Oil
2 Cloves of Garlic, Minced
Pinch of Dried Parsley

Method

1. Heat Olive Oil and Butter in a pot on a medium heat. When Butter has melted add the Garlic and cook for a minute or so.

2. Stir in Rice and cook for 2-4 minutes, stirring occasionally to prevent sticking. Rice should be slightly translucent and may brown slightly. Add Chicken Stock and Parsley and stir up the Rice, and bring to the boil, then turn the heat down to medium (3 on hob) cover and let it cook for about 12 minutes.

3. After the 12 minutes is up, remove it from the heat. Let it stand for another 10 minutes or so. After 10 minutes, lift the lid and take a fork and fluff the Rice.


Almond Rice Pilaf

Ingredients

1/2 Cup of Jasmine Rice
250ml Water and 1/3 of a Chicken Stock Cube
1 Tbsp Butter
1/8 Onion, Chopped Fine
20g Slivered Almonds
Salt and Black Pepper to Taste
Pinch of Dried Parsley

Method

1. Heat Butter in a pot on a medium heat. When Butter has melted add the Onion and Almonds and cook covered for 2-4 minutes until Almonds are golden and Onion is soft.

2. Stir in Rice and cook for 2-4 minutes, stirring occasionally to prevent sticking. Rice should be slightly translucent and may brown slightly. Add Chicken Stock, Salt, Black Pepper and Parsley and stir up the Rice and bring to the boil, then turn the heat down to medium (3 on hob) cover and let it cook for about 12 minutes.

3. After the 12 minutes is up, remove it from the heat. Let it stand for another 10 minutes or so. After 10 minutes, lift the lid and take a fork and fluff the Rice.


Rooibos Rice

Ingredients

1/2 Cup of Jasmine Rice
1 Rooibos Teabag steeped in 250ml Water
1 Tbsp Olive Oil
2 Cloves of Garlic, Crushed and Chopped
1/16 Yellow Onion, Chopped Fine
Salt and Black Pepper to Taste
Pinch of Dried Parsley

Method

1. Heat Olive Oil in a pot on a medium heat. Then add the Garlic and Onion and cook for 5 minutes or until soft.

2. Stir in Rice and cook for 2-4 minutes, stirring occasionally to prevent sticking. Rice should be slightly translucent and may brown slightly. Add Rooibos, Salt, Black Pepper and Parsley and stir up the Rice, and bring to the boil, then turn the heat down to medium (3 on hob) cover and let it cook for about 12 minutes.

3. After the 12 minutes is up, remove it from the heat. Let it stand for another 10 minutes or so. After 10 minutes, lift the lid and take a fork and fluff the Rice.


Fresh Parsley Rice

Ingredients

1/2 Cup of Jasmine Rice
250ml Water and 1/3 of a Chicken Stock Cube
2 x 1/2 Tbsps Butter
1/2 Tbsp Olive Oil
1/8 Cup Fresh Parsley, Chopped Roughly
Salt and Black Pepper to Taste

Method

1. Heat 1/2 Tbsp Butter and Olive Oil in a pot on a medium heat. When Butter has melted stir in Rice and cook for 2-4 minutes, stirring occasionally to prevent sticking. Rice should be slightly translucent and may brown slightly. Then add Chicken Stock, Salt, Black Pepper and stir up the Rice and bring to the boil, turn the heat down to medium (3 on hob) cover and let it cook for about 12 minutes.

2. After the 12 minutes is up, remove it from the heat. Let it stand for another 10 minutes or so. After 10 minutes, lift the lid and take a fork and fluff the Rice. Then stir in the remaining Butter and Parsley and serve.


Coconut Jasmine Rice

Ingredients

1/2 Cup of Jasmine Rice
160ml Coconut Milk
90ml Milk
2 Tsp Dessicated Coconut

Method

1. Mix together the Coconut Milk and the Water and set aside.

2. Heat Olive Oil in a pot on a medium heat. Stir in Rice and Coconut and cook for 2-4 minutes, stirring occasionally to prevent sticking. Rice should be slightly translucent and may brown slightly. Add Coconut Milk and Water and stir up the Rice, and bring to the boil, then turn the heat down to medium (3 on hob) cover and let it cook for about 12 minutes.

3. After the 12 minutes is up, remove it from the heat. Let it stand for another 10 minutes or so. After 10 minutes, lift the lid and take a fork and fluff the Rice.


Ginger Jasmine Rice

Ingredients

1/2 Cup of Jasmine Rice
250ml Water and 1/3 of a Chicken Stock Cube
1/2 Tbsp Butter
1/2 Tbsp Olive Oil
2 Cloves of Garlic, Minced
1 1/2 Tbsp Grated Fresh Ginger
Pinch Salt

Optional: Add 1 Tbsp Fresh, Chopped Cilantro just before serving.

Method

1. Heat Olive Oil and Butter in a pot on a medium heat. When Butter has melted add the Garlic and Ginger and cook for a minute or so.

2. Stir in Rice and Chicken Stock, stir and bring to the boil, then turn the heat down to medium (3 on hob) cover and let it cook for about 12 minutes.

3. After the 12 minutes is up, remove it from the heat. Let it stand for another 10 minutes or so. After 10 minutes, lift the lid and take a fork and fluff the Rice.


Pistachio Rice Pilaf 

(Tweaked from: http://cooking.nytimes.com/recipes/11383-rice-with-pistachios)

Ingredients

1/2 Cup of Jasmine Rice
250ml Water and 1/3 of a Chicken Stock Cube
1 Tbsp Butter, Divided in 2
1/2 Tbsp Olive Oil
1/8 Onion, Chopped Fine
2 Cloves Garlic, Grate
25g Shelled Pistachio, Crushed Roughly
Salt and Black Pepper to Taste
1 Bay Leaf
Pinch of Dried Parsley

Method

1. Heat 1/2 Tbsp Butter and Olive Oil in a pot on a medium heat. When Butter has melted add the Onion and Garlic and cook covered for 2-4 minutes until Onion is soft.

2. Stir in Rice and Pistachio and cook for a minute, stirring occasionally to prevent sticking. Add Chicken Stock, Bay Leaf, Pistachios Salt, Black Pepper and Parsley and stir up the Rice and bring to the boil, then turn the heat down to medium (3 on hob) cover and let it cook for about 12 minutes.

3. After the 12 minutes is up, remove it from the heat. Let it stand for another 10 minutes or so. After 10 minutes, lift the lid, remove the Bay Leaf, add the remaining 1/2 Tbsp Butter and take a fork and fluff the Rice.


Yellow Jasmine Rice

From: Yellow Jasmine Rice – Budget Bytes

Ingredients

1/2 Cup of Jasmine Rice
250ml Water and 1/3 of a Chicken Stock Cube
1 Tbsp Butter
2 Cloves of Garlic, Minced
1/4 Tsp Turmeric
1/8 Tsp Cumin
1/16 Tsp Cinnamon
1 Bay Leaf

Method

1. Heat Butter in a pot on a medium heat. When Butter has melted add the Garlic and Spices and cook for a minute or so.

2. Stir in Rice and cook for 2-4 minutes, stirring occasionally to prevent sticking. Rice should be slightly translucent and may brown slightly. Add Chicken Stock and Bay Leaf and stir up the Rice, and bring to the boil, then turn the heat down to medium (3 on hob) cover and let it cook for about 12 minutes.

3. After the 12 minutes is up, remove it from the heat. Let it stand for another 10 minutes or so. After 10 minutes, lift the lid, remove the Bay Leaf and take a fork and fluff the Rice.


Cashew Rice Pilaf (From: Cashew Rice Pilaf – Budget Bytes)

Ingredients

1/2 Cup of Jasmine Rice
250ml Water
1 Tbsp Butter
1 Clove of Garlic, Minced
1/8 Tsp Turmeric
1/8 Tsp Cumin
1/8 Tsp Salt
1/16 Tsp Cinnamon
1 Bay Leaf
20g Cashews, Chopped
1 Tbsp Dried Fruit (Raisins etc)

Optional: Cilantro to Serve

Method

1. Cook Butter, Cumin, Turmeric, Cinnamon, Garlic in a pot on a medium-low heat for 2 minutes.

2. Stir in Rice, turn to medium and cook for 2-4 minutes, stirring occasionally to prevent sticking. Add Water, Salt, Fruit, Cashews and the Bay Leaf and stir up the Rice. Bring to the boil, then turn the heat down to medium (3 on hob) cover and let it cook for about 12 minutes.

3. After the 12 minutes is up, remove it from the heat. Let it stand for another 10 minutes or so. After 10 minutes, lift the lid, remove the Bay Leaf and take a fork and fluff the Rice.

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7 thoughts on “Jasmine Rice and Variants

  1. Pingback: Rooibos Quinoa |

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