Instructions

• Stove top method: Jasmine rice can be procured easily from any of the Asian stores. Wash and rinse the rice a few hours prior to cooking. Put double amount of water in a pan and bring to boil. Add the rice and cover the pan. Let the rice boil for a few minutes and till the water evaporates completely. Check when the rice is done. It should be soft and chewable and not hard and stiff. Switch off and let it cook in the remaining steam. Fluff your rice with the help of a fork to check if it’s done.
• Microwave method: You can cook jasmine rice in a microwave also with much ease. It is convenient and fuel saving too. Wash and add one cup of Jasmine rice in a microwave proof container and add one and a half cups of water. Cover the lid and coo on high power for 10 – 12 minutes. Switch off and let it stand for good five minutes before taking out the steaming jasmine rice.
• Recipe for Jasmine Rice Pilaf: Jasmine rice pilaf is a popular Thai preparation of jasmine rice famous for its delicious aroma. Use your basic jasmine rice you prepared for the pilaf recipe. Take 2 spoons of olive oil and heat in a nonstick pan. Add a cup of chopped onions and sauté for few minutes. Add half a cup of shelled green peas, spices and seasonings and finally the jasmine rice. Now pour 3 cups of water and cover the pan. After a boil lower the heat and let the rice cook till all the water is absorbed by the rice and the peas. Close the flame after 30-40 minutes and let it stay covered. Check the softness of rice and peas once they cool down a bit.
• Other Variations: Pre cooked Jasmine rice can be cooked in a variety of ways. You can add as many flavors you can ranging from soya sauce, teriyaki sauce and vegetables such as green beans, mushrooms, bell peppers, cherry tomatoes to give your rice a different flavor every time. Also pieces of tofu, cottage cheese, marinated chicken or any other meat can be added to increase the taste and nutritional value. You can also serve plain steamed jasmine rice with a wide variety of gravies and vegetable or meat based casseroles.