I’m cleaning up some of my recipes pages, dear reader and splitting off the ones that have become too crowded. If possible I’ll update these with photos in the future, but for now this will have to do. I’ll schedule these so they won’t overrun the site.
1/2 Cup of Jasmine Rice
250ml Water and 1/3 of a Chicken/Vegetable Stock Cube
1/2 Tbsp Butter
1/2 Tbsp Olive Oil
2 Cloves of Garlic, Minced
Pinch of Dried Parsley
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.