Guest guest Posted September 7, 2002 Report Share Posted September 7, 2002 Steamed Thai jasmine rice Jasmine rice is a particularly fine, long-grain type of rice. It is fragrant when cooked, hence the name. The polished white rice is prepared without salt to balance the Thai flavors. Please do not serve ordinary rice from the supermarket with Thai meals! The secret of perfect rice lies in the quantity of water used-measure holding your finger on top of the rice-the water should reach just below your middle finger's first joint. All the water should be absorbed during cooking, leaving the rice firm and fluffy. Rice only takes 20-25 minutes, with little attention(but don't let it burn!). Traditionally cooked in an aluminium pan over a charcoal burner, here we use a modern stove. With the introduction of electricity across the country, today the electic rice cooker is more common. 2 1/2 cups Thai jasmine rice 3 cups water Place rice in a small saucepan(approx. 2-1/2 qt). Rinse rice by running cold water over two or three times to cover and pouring the water out. Add just enough water to cover the top of the rice by 1/2- inch(approximately 3 cups). A convenient trick is to place your middle finger, just touching the top of the rice in the pan. The water level should be just below the first joint of your finger, from the tip. No measuring needed. Cover the pot with the lid. Place over medium to medium high heat. Bring to a boil. Reduce heat to low. Simmer, covered, another 10 minutes, until the water has completely evaporated. Turn off the burner and allow rice to sit, covered, for at least another 5 minutes. Serve hot or at room temperature(especially with spicy curries). Serves 2 to 3. Jasmine Rice Salad Ingredients 2 cups raw Lowell Farms Jasmine Rice (White), cooked 1 sweet red pepper, chopped 1 green pepper, chopped 1 medium purple onion, chopped 6 green onions, chopped 1 small can chopped black olives 1/4 cup parsley, chopped 1 tblsp. dried dill weed 1 tblsp. garlic salt 1 tblsp. course ground black pepper Vinegarette* 2 tblsp. Dijon mustard 1/2 cup oil 8 tblsp. Tarragon vinegar 2 tblsp. sugar 1 lemon, squeezed Directions Cook Jasmine Rice according to directions. Combine with chopped vegetables and spices. Mix vinegarette and toss over salad. Add seasonings to taste. *Keeps several days in the refridgerator. Vinegarette can be made the night before, covered, and stored in the refrigerator or freezer. Serves 10 ************************** Jasmine Rice Salad with Snap Peas Recipe courtesy Bobby Flay 2 tablespoons olive oil 1 large onion, finely chopped 2 cloves garlic, finely chopped 1/2 teaspoon cumin 1/4 teaspoon nutmeg 1/2 teaspoon coriander 1 teaspoon minced fresh ginger 2 cups jasmine rice 5 cups water Salt and freshly ground pepper 1/2 pound snow peas, blanched and shocked 1 large carrot, julienned 1/4 cup coarsely chopped parsley Heat the oil in a large saucepan until almost smoking. Add the onions and cook until soft. Add the garlic, cumin, nutmeg, coriander and ginger and cook for 1 minute. Add the rice and coat with the oil and spices. Add the water, bring to a boil and season with salt and pepper to taste. Reduce the heat, cover the pot and cook for 15 to 18 minutes. Remove from heat, fluff with a fork and fold in snow peas, carrots and parsley. Serve at room temperature. Prep Time: 10 minutes Cook Time: 1 hour 15 minutes Difficulty: Easy ************************* Jasmine Rice and Black Bean Salad 1 recipe Green Chili Lemon Dressing 4 cups cooked Soft Jasmine Rice 2 14 ounce cans black beans, drained 1 medium red bell pepper, cut into strips 2 stalks celery, cut on bias 1 green chili pepper, cut into rings 1 cup roughly chopped fresh parsley 1 cup pecan pieces, toasted, optional Prepare Green Chili Lemon Dressing. Set aside. In a large bowl, combine Soft Jasmine Rice, black beans, red bell pepper, celery, green chili pepper and parsley. Set aside or refrigerate until ready to serve. When ready to serve, pour Green Chili Lemon Dressing over Soft Jasmine Rice mixture. Add pecans and toss well. Serve immediately. Green Chili Lemon Dressing 3/4 cup A Taste of Thai Sweet Green Chili Sauce 3 cloves garlic, minced 2 tablespoons lemon zest 2 tablespoons lemon juice 1 dried red chili pepper, crushed 1 teaspoon grated fresh ginger In a small bowl, combine sweet green chili sauce, garlic, lemon zest, lemon juice, red chili pepper and ginger. Stir to combine well. Makes 1 cup. *********************** Jasmine Rice with Herbs 2 cups jasmine rice 1 tbsp. vegetable oil 2 large cloves garlic, crushed, peeled, and finely chopped 1 oz. fresh ginger, peeled and minced 3 cups vegetable stock 1 bunch cilantro, stems trimmed 1. Put the rice in a bowl with water to cover. Gently swirl your fingers in the bowl, allowing grains of rice to release their starch. Once the water is cloudy, drain the rice and repeat the process twice more. (The idea is to get rid of just enough starch so the cooked grain will not be too sticky.) Put the rice in a sieve, and drain until the rice is fairly dry. 2. heat oil in a medium pot over medium heat. Add garlic and ginger and stir-fry until golden, about 5 minutes. Add rice and stir with a wooden spoon until lightly golden, about 3 minutes. Add vegetable stock, then stir to spread rice evenly in the pot. Arrange cilantro on top, cover, and cook until rice absorbs all the stock, about 25 minutes. Turn off heat, fluff rice with a fork, and allow to rest covered for 5 to 10 minutes before serving. Makes 4 – 6 servings ********************** Szechuan Vegetable Stir-Fry with Jasmine Rice Serves 4 Use jasmine rice—a variety of rice frequently used in Thai and other Asian cuisines—for its wonderfully delicate fragrance and firm texture and is available in most supermarkets and specialty foods stores. Texmati and basmati and other " aromatic " rices work well here too. 11/2 cups water 2/3 cup jasmine or other aromatic rice 1/4 cup hoisin sauce 2 TB sherry 2 TB honey 1/4 tsp crushed red pepper flakes 2 tsp dark sesame oil 3 garlic cloves, minced 1 TB minced fresh ginger 1 large red bell pepper, diced 2 large carrots, shredded 6 oz snow peas, sliced on the diagonal 1 cup canned baby corn, rinsed and drained 1 can (8 oz) sliced water chestnuts, drained 1 pound firm tofu, cut into 2 " squares 2 tsp cornstarch blended with 1 TB water Prep Time: 30 minutes In medium covered saucepan, bring water to a boil. Add rice, reduce heat and simmer until all of water is absorbed and rice is tender, about 20 minutes. Meanwhile, in small bowl, stir together hoisin sauce, sherry, honey, red pepper flakes, and 1/2 cup water; set aside. In large nonstick skillet, heat sesame oil over medium heat. Add garlic and ginger, and cook until softened, about 2 minutes. Stir in bell pepper and carrots, and saute until vegetables are crisp-tender, about 2 minutes. Add snow peas, baby corn and water chestnuts, and cook, stirring frequently, until snow peas are crisp-tender, about 2 minutes. Add hoisin mixture and tofu, bring to a boil and cook until tofu is hot, about 1 minute. Stir in cornstarch mixture, bring to a boil and boil until sauce is lightly thickened, about 1 minute. Serve stir-fry on top of rice. Nutrition Facts Per serving: 478 calories, 13g total fat, 1.8g saturated fat, 3.2g monounsaturated fat, 6.7g polyunsaturated fat, 5.1g dietary fiber, 25g protein, 64g carbohydrate, 0mg cholesterol, 563mg sodium Good source of: calcium, iron, magnesium, fiber, beta-carotene, vitamin C, isoflavones WholeHealthMD.com, LLC. Used with permission. *********************** JASMINE RICE WITH DRIED FRUIT Categories: Starch, Rice Yield: 8 servings ---- ---------- 1/4 c Butter 1 Onion; chopped 2 Ribs Celery; chopped 1 tb Curry Powder; Madras pref. 2 1/2 c Jasmine Rice 6 1/2 c vegetable; boiling 1/2 c Dried Cranberries 1/2 c Dried Currants 2 Pieces of Dried pear;chopped 1/2 Dried fig; chopped 1/2 c Sunflower Seeds; toasted 2 tb Chopped Basil Salt and Black Pepper TT Nutmeg; grated for garnish This dish should be prepared/set-up completely before turning on the stove. In a Wok, or large skillet, toast the rice until barely tan. Remove and set aside. In a large saucepan, heat the butter until just beginning to brown. Stir in the Onion, Celery, and Curry Powder. Cook, stirring occasionally, for 5 minutes. Stir in the Jasmine Rice, cook for 3 minutes longer. Stir well. Stir in the boiling stock and reduce the heat to low. Cover and cook for 20 minutes. Turn off the heat. Stir in the dried cranberries, currants, dried pear, dried fig, sunflower seeds, basil, and salt and pepper to taste. Cover and let sit for 10 minutes. Fluff with a fork and dust with freshly grated nutmeg. ******************************* Jasmine Lemon Grass Rice Lemon grass fried rice: Vegetable oil, to cook 1 finely diced yellow onion 1/2 tablespoon minced garlic 1/2 tablespoon minced ginger 3 stalks lemon grass, minced, white part only 4 cups cooked jasmine rice 1 lemon, juiced Salt, to taste In a saucepan on high heat coated with oil, sweat the onions, garlic, ginger and lemon grass. Season. Add the rice and saute the rice for 3 to 5 minutes until hot. Add lemon juice and check for seasoning. ********************** Jasmine Rice Cooking Methods Absorption Method: 1. Place 11/2 cup of water in a saucepan with lid, and bring to boil 2. Stir in 1 cup Jasmine rice (optional add pinch salt) 3. Cover tightly, lower heat and only just simmer for 10-15 minutes 4. Remove from the heat, keeping the lid on let stand for a 5-10 minutes before serving Microwave Method: 1. Place 1 cup Jasmine rice into microwave container (size - allow for frothing up the sides) 2. Add 11/3 cups of boiling water 3. Cover with lid or plastic wrap and cook on High-Mhigh for 13 minutes 4. Remove from microwave and let stand for 5 minutes before serving Rice Cooker Method: 1.Place 3 cups of Jasmine rice into rice cooker. 2.Rinse water only once. 3.Add 3 ½ cups of water. Cover the rice cooker and turn it on. 4.When it automatically turns off. Do not lift the cover immediately simmer for about 5-10 minutes. ********************** LINK TO ORGANIC RICE http://www.happycookers.com/wc.dll/products/divulge/3-3559.html ********************************************************************** Confetti Jasmine Rice Yield: 6 Servings Ingredients ---RICE------------------------------ ------ 2 c jasmine rice 3 c water 1/4 c diced red onion 1 1/2 ts fresh ginger root, minced 1 ts fresh garlic, minced 1 1/4 ts salt 1 1/2 ts fresh lemongrass, finely -minced 1 kaffir lime leaf, fresh or -frozen Instructions -CONFETTI---------------------------- ------ 2 tb carrot, very finely minced 2 tb red pepper, very finely -minced 3 tb green onion, very finely -minced 1. To cook in a rice cooker: Rinse the rice in a strainer until the water runs clear. Drain well, then place it in the rice cooker with all the remaining rice ingredients. Stir well, cover and steam until tender, per manufacturer's directions. 2. After rice is cooked, fluff with a fork, then gently fold in the confetti ingredients. 3. To cook without a rice cooker: Preheat oven to 400 degrees. Rinse the rice in a strainer until the water runs clear. Shake rice and drain well. 4. Place rice in a large, ovenproof saucepan with remaining rice ingredients. Place pan over high heat and bring to a boil, stir. Quickly cover pan with a piece of foil and a tight-fitting lid. 5. Place in a preheated oven and cook for 15 minutes. After rice is cooked, immediately remove the lid and foil. Fluff with a fork, then gently fold in the confetti ingredients. Serve immediately. Chef's Notes: *Fresh lemongrass and kaffir lime leaves can be found at Southeast Asian grocers. If purchasing a package of fresh lime leaves, use what you need and store the rest in the freezer. *This dish is a nice fat-free and vegetarian accompaniment to simply steamed vegetables, or grilled fish or chicken. *Leftover jasmine rice makes a great fried rice. Simply dice up some veggies and maybe a little leftover meat or chicken. Quickly saut‚ them in a frying pan or wok with the leftover rice, then stir in some bamboo shoots and bean sprouts if desired. Whisk a little soy sauce with an egg or two and stir-fry into the rice, cooking just until the egg coats the rice and is cooked through and the rice is hot. ************************** Coconut Jasmine Rice Yield: 1 Ingredients 2 cn unsweetened coconut milk; (3 - to 4 cups) 1 1/2 c rice; preferably jasmine 1 salt to taste Instructions Combine coconut milk and rice in a saucepan, and bring to a boil over medium heat, stirring occasionally. Add some salt, reduce heat to low, and cover. Cook for 10 minutes, stirring occasionally to make sure the rice does not stick or burn. Uncover, and continue to cook, stirring, over low heat until rice is tender and mixture is creamy. If liquid evaporates before rice is done, stir in water, about 1/2 cup at a time, and cook until done. Makes 4 servings. Per serving: 667 calories, 9 grams protein, 65 grams carbohydrate, 43 grams fat (38 grams saturated), 57 percent calories as fat, 0.7 grams fiber, no cholesterol, 30 milligrams sodium. For coconut rice and beans: Stir 1 cup of moist cooked kidney, pinto, pink or black beans into the rice about 5 minutes before it finishes cooking. For rice pudding: reduce rice to 1 cup; add 3/4 to 1 cup sugar. (Start with the smaller amount.) Cook as above, leaving the mixture very creamy. Serve warm or cold, with a little more coconut milk stirred in; garnish with a sprinkle of cinnamon. Per serving: 1013 Calories (kcal); 2g Total Fat; (1% calories from fat); 20g Protein; 222g Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges: 14 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates *************************** Jasmine Rice with Peas and Tomatoes Serves 12 2 cups A Taste of Thai Soft Jasmine Rice, rinsed and drained 500ml 2 tablespoons olive oil 30ml 1 teaspoon cumin seed 5ml 1 teaspoon fresh ground black pepper 5ml 3 large shallots, finely chopped 3 1 teaspoon salt 5ml 2 14 ounce cans vegetable broth 2 400ml cans 1 10 ounce package frozen peas, thawed 1 285g package 4 plum tomatoes, seeded and chopped 4 2 tablespoons fresh chopped cilantro 30ml In a large saucepan, heat oil over medium heat. Sauté cumin seed and black pepper for 30 seconds. Add shallots. Sauté 3 - 4 minutes or until they begin to brown slightly. Add Soft Jasmine Rice. Sauté 2 - 3 minutes or until well coated in oil. In a separate saucepan, bring vegetable broth to a boil. Add vegetable broth and salt to rice. Mix well. Bring back to a boil. Stir and cover with a tight fitting lid. Reduce heat to low and simmer 15 to 20 minutes or until rice has absorbed all the liquid. Remove from heat. Add peas, plum tomatoes and cilantro. Mix together well. Cover and let sit for 5 minutes. Serve. ******************************** Coconut Jasmine Rice Pudding 8 Servings Try adding raisins - very rich, very creamy, very good! 4 eggs 4 (Please substitute your preference) 3/4 cup sugar 180 ml 2 13.5 oz. cans A Taste of Thai Coconut Milk 2 400ml cans 2 cups cooked, A Taste of Thai Soft Jasmine Rice 500ml 1 cup soy or rice milk 250ml 1 teaspoon vanilla extract 5ml 1/2 teaspoon coconut extract,(optional) 2.5ml 1/4 teaspoon salt 1.25ml 1/4 teaspoon nutmeg 1.25ml Preheat oven to 300°. Lightly butter a 9 " x 13 " pan. In a mixing bowl, beat eggs and sugar well. Add Coconut Milk, Soft Jasmine Rice, milk, vanilla extract, coconut extract, salt and nutmeg. Mix thoroughly. Make a " water bath " by placing the baking dish into a large pan that has an inch of hot water in it. Pour the pudding mixture into the baking dish. Stir so all the rice is evenly distributed in the pan. Bake for 20 minutes. Stir pudding to mix the rice again. Continue to bake for 40 more minutes or until the pudding is set or firm to the touch. *********************** Jasmine Rice w/apples & orange Serves 4 2 cups, jasmine rice (available at Bristol Farms) 2 1/2 cups, water 2 tablespoons, olive oil 1/4 cup, finely diced onion 1/4 cup, peeled and finely diced apple 2 tablespoons, seeded and finely diced red bell pepper 2 tablespoons, finely diced orange segments 3 tablespoons, minced fresh basil salt and freshly ground pepper to taste Thoroughly rinse the rice in cold water, until water runs clear, then drain. Put the rice in a saucepan with the 2 1/2 cups of fresh water and bring to a boil. Reduce the heat, cover, and simmer for 5 minutes, until the water has evaporated and the rice is just cooked. [it should be firm to the bite, and not soft - a risotto-like texture.] Heat the olive oil in a skillet, and sauté the onion, apple, bell pepper and orange over medium-high heat for 30 seconds. Remove from heat, add the cooked rice and the basil. Mix thoroughly, and season with salt and pepper. A delicious way to use up your extra rice from the night before. Coconut Jasmine Rice Pudding is truly a dessert for all seasons. Delicate and cool served cold in the summer or hearty and comforting served hot in the winter. ********************************************************************* Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 7, 2002 Report Share Posted September 7, 2002 Hello, I'd like to thank you for all of these wonderful recipes! I'm looking forward to trying them out. I never really liked rice much until a friend took me to a Thai Restaurant. Once I tasted the Jasmine Rice, I've never wanted to make a rice dish without using Jasmine Rice. Thanks again for the recipes and all the wonderful cooking tips posted here on quick vegetarian. Pam Quote Link to comment Share on other sites More sharing options...
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