Ginger Rice - The Best Jasmine Rice Recipe (2024)

FAQs

What can I add to jasmine rice to make it taste better? ›

Spice it Up!

Anyway, I decided to kick up the jasmine rice by adding a few spices and something magical happened. The turmeric and cumin added to the rich, nutty flavor of the jasmine rice and the little pinch of cinnamon added just a hint of spicy sweetness… like hitting the cymbals on a drum kit.

First, jasmine rice needs no soaking, but it will benefit from a good rinse in a colander. For cooking, usually the math for rice is one cup of rice to two cups of water (or 1 ½ cups of water, depending on who you ask). But the best way to cook jasmine rice is to reduce the water amount to 1 ¼ cups for 1 cup of rice.

Jasmine Rice Water Ratio

The perfect ratio is 1½:1, which means 1½ cups of water per each cup of rice. Adapt the rice to your preference: For slightly drier rice, use ¼ cup less water per each cup of rice and to make it moister use ¼ more water per cup of rice.

Personal preference but I like to add scallions (green onions) and cilantro to the rice when it is done. Cooking it this way I have not noticed a tremendous taste difference from different brands of Jasmine Rice. Toasting the rice helped considerably with flavor.

Rice types that are high in amylose, such as basmati or jasmine, are less sticky and more firm. Rinsing rice before cooking it washes the grains of their excess starch and helps the grains remain separate.

When using basmati, cowros, or Jasmine rice and aiming for fluffy rice, washing the grain serves to remove excess starch. and residual particles from the milling process. This thorough. cleansing prevents the rice from clumping together.

Bring the water to a boil. Lower the heat to low and cover the pot with a lid. Let the rice simmer until all the water is absorbed, or about 10 to 15 minutes. When checking for doneness, be sure to check the rice at the bottom of the pot, using a wooden spoon to make a well.

Named after the sweet-smelling jasmine flower, jasmine rice is a long grain rice native to Thailand with a delicate floral and buttery scent. The secret to cooking it perfectly is using the right water-to-rice ratio. Typically, the instructions on the package call for 1½ cups water for every 1 cup of rice.

How much liquid for 2 cups of jasmine rice? ›

What Is the Perfect Jasmine Rice-to-Water Ratio? For stovetop cooking, use 1½ cups water to 1 cup dry rice. In the rice cooker, use a smaller amount of water: 1 cup water to 1 cup dry rice.

Wash the rice under cold water using a sieve or colander, or rinse in a pan until the water runs clear. This vital step prior to cooking removes any excess starch, giving you more separate grains, and bringing out the Jasmine's sweet, floral fragrance.

Place rice in a pot and rinse with water. Place your fingertip on top of the rice and add water until it reaches your first knuckle. Cover the pot with a lid and bring the water to a boil. Turn the heat to low and cook for 18–20 minutes, until all the water is absorbed.

The answer: high heat, expert tosses, and something known as 'wok hei. ' As J. Kenji López-Alt writes for Serious Eats, expert cooking with a wok (and the gas range it requires) is one of the main reasons that fried rice from a Chinese restaurant tastes so much better than what you can make at home.

In a medium saucepan with a tight-fitting lid, combine jasmine rice, 1½ cups water, and ½ teaspoon salt, and bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 18 minutes. (Do not lift the lid or stir!)

Herbs and Spices: The rice seasoning is what brings this side dish together. Parsley adds an earthy flavor and garlic powder and onion powder add a savory touch. Sea salt enhances all the flavors, which brings out their best qualities. Black pepper makes this rice dish taste more bold.

The best side dishes to serve with jasmine rice are beef and broccoli, orange chicken, turkey chili, lamb tikka masala, braised beef, Mongolian beef, cashew chicken, boneless pork ribs, teriyaki salmon, Thai green curry, sweet and sour prawns, vegetable stir fry, chicken katsu, red bean curry, and honey garlic shrimp.