November 28, 2009

Jasmine Rice

I love the smell and flavor of Jasmine Rice.  Jasmine rice, sometimes known as Thai fragrant rice, is a long-grain variety of rice that has a nutty aroma and a subtle floral-like fragrance.      Jasmine rice is originally from Thailand.  The grains will cling when cooked, though it is less sticky than other rice.  


* 2 tablespoons olive oil
* 2 tablespoons chopped onion
* 1 bay leaf
* 1 1/2 cups dry jasmine rice
* 3 cups chicken broth
* salt and pepper to taste
Optional: Fresh cilantro or parsley.  


  1.  In a large saucepan over a medium-low heat, warm the oil. 
  2. Add onion and saute for 3 to 5 minutes. Mix in bay leaf, and jasmine rice. Stir to coat the rice.
  3. Pour broth into the saucepan and add the salt. 
  4. Increase the heat to medium and have it come to a boil.  Cover. 
  5. Reduce heat to low and let rice simmer lightly, approximately 20 minutes until liquid is absorbed. 
  6. Salt and pepper to taste. Add any fresh herbs. 
Serve with braised meats, stir fry, or alone as a side dish. 

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