Top the rice with meat to create a simple main course.
Aromatic, slightly flowery scented jasmine rice is a long-grain rice that originally was grown in Thailand but now is commonly produced in the United States. Preparation of the best tasting jasmine rice requires the correct ratio of liquid to rice per cooking method; when finished, the liquid should be fully absorbed by the rice. It usually takes 20 to 25 minutes for a pot of jasmine rice to cook.
Instructions
Rice Cooker
1. Place the clean cooking chamber inside of the electric rice cooker. The cooking chamber is the non-stick metal bowl.
2. Pour one cup of and 1 3/4 cups water into the metal bowl. Stir. After it is cooked, one cup of dry rice should serve four people.
3. Put the lid on the rice cooker and plug it into an electric outlet.
4. Press the button labeled "Cook". The rice is ready to eat after a light near the button labeled "Warm" comes on. Cooking times will vary, depending on the make and model of rice cooker you use as well as the amount of rice you prepare.
Stove Top
5. Pour two cups of into a saucepan to make eight 3/4 cup servings.
6. Add three cups water, a teaspoon of salt and a tablespoon of butter to the pan.
7. Place the saucepan on the stove and adjust the heat to medium. Bring the mixture to a boil.
8. Stir the boiling mixture. Put a lid on the saucepan and reduce heat to low. Allow rice to simmer for about 20 to 25 minutes.
9. Remove the lid from the pan and stir the rice. If liquid remains in the pan, replace the lid and cook until all water has been absorbed by the rice. If no liquid is left in the pan, turn off the heat and set the pan to the side. The rice is ready to eat.
Tags: jasmine rice, , absorbed rice, button labeled, cooking chamber, cups water
