Chinese Jasmine Rice Recipes

Steps:

• Rinse and drain rice in cold water to remove starch and impurities. Place drained rice and the cold water in a heavy saucepan. Bring the water to a rolling boil, uncovered, over high heat.
• Stir, reduce the heat to low, cover the pan tightly, and cook for 20 minutes. Remove the covered pan from the heat and let stand 10 minutes without removing the lid.
• Remove the lid and fluff the rice gently with a fork or rice paddle. Serve warm.

Steps:

• Put the rice in a medium bowl and fill with cold water. Gently agitate the rice to loosen any dust and sediment clinging to the rice and drain through a fine mesh sieve. Repeat 2 more times.
• Transfer the rice to a medium saucepan and shake the pan to level the rice. Add enough water so that when you place the tip of your index finger on the top of the rice, the water comes up to the first crease (joint) of your finger. Cover the pot with a tight-fitting lid and place over high heat. As soon as the rice comes to a boil, reduce the heat to low and cook for 20 minutes. Transfer the rice to a large bowl and fluff with a heatproof spatula.

Steps:

• In a large saucepan over a medium-low heat, warm the oil. Add onion and saute for 3 to 5 minutes. Mix in green peas, bay leaf, and jasmine rice. Stir to coat the rice.
• Pour 3 cups water into the saucepan and add the salt. Increase the heat to medium and let the rice come to a quick simmer. Reduce heat to low and let rice simmer lightly and sit uncovered until all of the liquid is absorbed. Cover the rice and remove from heat. Let sit for about 40 minutes.

Steps:

• Soak rice in 4 cups of water for 30 minutes and then drain.
• Boil 5 cups of water with salt.
• Fold in the rice.
• After sometime, combine jasmine flowers in a round sachet and add to the water. Let the flowers soak in the water containing the rice for a few minutes(i.e, until the rice is half cooked).
• When the rice is half cooked, remove the sachet of flowers, drain the water and keep the rice aside.
• Now heat oil in a non-stick pan.
• Toss in the onion and saute for a few minutes.
• Add both bell peppers and saute for a few minutes.
• Fold in the rice and gently stir to combine.
• Add salt and spring onion greens.
• Mix well, cover and cook till the rice is fully cooked but the grains are separate.
• Serve hot.
• Enjoy!