The hot water added to the rice no longer boils but is gradually absorbed by the grains as they are cooked by the surrounding steam. This is because none of the grains are boiled or come in close contact with an intense heat source (as the bowl is lifted) which can cause rice grains to break down, losing flavor and aroma. The simple method described produces great-tasting, evenly steamed rice with grains that stay whole (unless too much water is added). If you have problems cooking new rice you may wish to try cooking a smaller quantity in a shallower pan. Fortunately, new-crop rice usually will be labeled as such, but check the year, as time spent on the ship, in the distributor's warehouse and in the store may have aged the rice. New-crop rice grown in the current season has not dried out as much, and therefore, takes less water to cook no matter what cooking technique you use. You need not worry about overcooking or burning the rice should you forget to turn off the heat after more than half an hour, because once cooked, the steam from the boiling water will only keep the rice warm until you are ready to serve. The rice will be cooked in about 25 minutes, longer if you are cooking a denser mass of more than 6 cups of rice. (See Notes and Pointers, below.)Īfter you have added hot water to the rice, cover the pot and steam at medium heat, or at a level where you can still hear the sound of water boiling on the bottom of the pot or see steam escaping from underneath the lid. It all depends on how you like your rice, and whether the rice is new-crop rice or aged rice. If the first time you use this method the rice turns out too soft to your liking, use less water the next time likewise, if it is too hard, use more water. Within a range, this technique will work and produce wonderful steamed rice. Don't worry if the water level is a little more or less than three-quarters of an inch. You don't want to burn yourself in the hot water, and the knuckle technique is somewhat flawed because some people have longer fingers than others. Just estimate the depth with your eye there is no need to stick your finger into the water to measure if it is "one knuckle deep," as you may have heard from other sources. Balance the bowl on the trivet inside the pot (or place on a steamer rack of a stacked steamer set) and pour boiling water over the rice to about three-quarters of an inch above the rice line (the rice tastes better when hot rather than cold water is added to it initially). Place rice in the bowl to fill it about halfway. At the same time, heat a kettle of water on a separate burner. Or, you can use an Oriental stacked steamer if you have one.įill the bottom of the pot with a couple of inches of water and bring to a boil. Here is an almost foolproof method to get "perfect" rice each time – with no measuring – and without an electric rice cooker, which can produce mushy rice at the bottom of the pot.Īll you need is a deep, heat-proof bowl, a pot in which it fits and a trivet to lift the bowl off the bottom of the pot. Steaming fluffs up the rice and retains the fullness of its natural fragrant flavor. Here's Kasma's blog on How to Cook Jasmine Brown Rice for Maximum Nutrition. See also: Kasma's Jasmine Rice and her blogs on Thai Jasmine Rice – (Kao Hom Mali): Part 1 & Part 2. Recipe Copyright © 1998 Kasma Loha-unchit. Boost the protein even more by adding chickpeas, which pair well with the core ingredients.Steamed Jasmine Rice Recipe – Kao Hom Mali Here, the seasonal fruit is combined with protein-rich pistachios and, of course, the jasmine rice-all made in the Instant Pot. Instant Pot cranberry pistachio jasmine riceĬranberries definitely deserve more love than just on Thanksgiving. Round out this meal by adding a protein, like chicken, tofu, or chickpeas-all of which can cook in less than 15 minutes on the stovetop. If you have jasmine rice, vegetable stock, and some frozen mixed veggies on hand, you're 90 percent on your way to making this easy dinner. Get the recipe: Thai basil chicken and rice Once you have your ingredients ready to go, the dish comes together really quickly. Here's what to have on hand: garlic, Thai red chilis, onion, dark soy sauce, fish sauce, oyster sauce, and Thai basil. The sauces and spices are absolutely key for this dish otherwise, you'll just end up with flavorless chicken and rice. 7 jasmine rice recipes you can make in 15 minutes or less Some of the recipes don't explicitly specify that jasmine rice should be used but don't worry, it will not only work just fine but taste downright delicious. Need some ideas? Rounded up here are seven jasmine rice recipes that take less than 15 minutes to make.
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