Steamed Jasmine Rice Recipes
GINGER JASMINE RICE
Yummy, easy, addictive side dish that complements a wide variety of Asian and Fusion dishes! I use a microplane to grate my ginger, and a spoon's edge to easily [& not wastefully] peel it.
Provided by Gaia22
Categories Rice
Time 21m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Rinse rice with water until water runs clear.
- Heat butter or oil in pan over medium to low heat. Saute garlic, ginger & salt for about a minute at most or until fragrant. Add rice and stir well.
- Add liquid. Bring to a boil.
- Cover, reduce heat, simmer about 15 minutes or until water is absorbed and rice tender.
STEAMED JASMINE RICE WITH GRILLED EGGPLANT SALAD
This dish is adapted from a grilled eggplant salad recipe in Jeffrey Alford and Naomi Duguid's wonderful book "Seductions of Rice" (Artisan, New York). Jasmine rice is an aromatic, soft, long-grain rice widely used in Thailand. The Thai dishes that employ fragrant rice are also well seasoned, so this rice is traditionally cooked without salt. I like to use my panini grill for grilling eggplant.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h30m
Yield Serves four
Number Of Ingredients 12
Steps:
- Place the rice in a bowl, cover with water and swirl the rice around. Drain and repeat this step two or three more times until the water runs clear. Drain, place the rice in a medium-sized, heavy saucepan, and add enough water to cover the rice by a little more than 1/2 inch. (Measure by placing the tip of your index finger on the surface of the rice; the water should come to just below the first joint.) Add salt if desired, and bring to a boil. Allow the water to boil hard for about 15 seconds, then reduce the heat, cover and cook over very low heat for 15 minutes. Do not lift the lid during this time.
- Turn off the heat, and leave the lid on the rice. Let stand for five to ten minutes. Remove the lid, and gently turn the rice with a paddle to bring the rice up from the bottom of the pot. Return the lid, and let stand while you prepare the eggplant.
- Heat a panini grill to high, or prepare a hot grill. Brush the eggplant slices with canola oil. Grill for three to four minutes in the panini grill (five to eight minutes per side on a regular grill) until the slices are slightly browned and tender all the way through. As each batch is done, remove to a bowl. When all of the eggplant has been grilled, cover the bowl tightly and allow the eggplant to steam and eventually to cool.
- Coarsely chop the eggplant, and toss together with the herbs and diced tomato. Mix together the lime juice, fish sauce, sugar and chile. Toss with the eggplant mixture. Allow to sit for 30 minutes to an hour, then taste and adjust seasoning.
- Place the rice on a platter or on individual plates, top with the eggplant mixture and serve.
Nutrition Facts : @context http, Calories 292, UnsaturatedFat 7 grams, Carbohydrate 51 grams, Fat 8 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 717 milligrams, Sugar 8 grams, TransFat 0 grams
STEAMED JASMINE RICE
Steps:
- Wash the rice well by putting it in a bowl and covering it with cool water. Swish the rice around with your hand until the water gets cloudy. Drain and repeat until the water gets only slightly cloudy; usually it takes about three rinses.
- Drain the rice, put it in a small (1-qt) metal bowl, and stir in 1 cup cold water and the salt, if using. Fit a rack or steaming trivet into a pot large enough to accommodate the bowl. Pour about an inch of water into the pot. Put the bowl of rice on the rack (it shouldn't touch the water in the pot), cover the pot, and bring the water in the pot to a boil over high heat. As soon as the water in the pot begins to boil, set a timer for 25 minutes and reduce the heat to maintain a steady amount of steam. When the timer goes off, take the pot off the heat and use tongs or a hot pad to remove the hot bowl from the pot. Fluff the rice with a fork and serve.
Nutrition Facts : ServingSize three to four., Calories 120 kcal, Carbohydrate 27 g, Fiber 1 g, Protein 2 g
STEAMED JASMINE RICE
Provided by Andrea Reusing
Categories Rice Side Quick & Easy Dinner Lunar New Year Potluck Boil Gourmet Fat Free Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 2
Steps:
- Rinse rice in a medium bowl in 3 or 4 changes of cold water, draining in a sieve each time, until water is completely clear. Drain in sieve 5 minutes.
- Bring rice and water to a boil in a heavy medium pot. Reduce heat to as low as possible and cook, tightly covered, until rice is tender and water is absorbed, about 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork.
STEAMED JASMINE RICE
Categories Rice Side Vegetarian Quick & Easy Vegan Simmer Gourmet Fat Free Sugar Conscious Low Sugar Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 1 servings (with generous leftovers)
Number Of Ingredients 3
Steps:
- Wash rice in several changes of cold water in a bowl until water is clear, then drain in a sieve. Combine with water and salt in a 1 1/2- to 2-quart saucepan. Bring to a boil, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, 10 to 12 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork.
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