topic Re: Jasmine Rice in Recipes

Jasmine Rice

Boomernichols — Sun, 03 Jan 2021 00:35:09 GMT

Has anyone ever used jasmine rice and what dishes do you prepare with it? I found this "new item" in our local grocery store over the holiday and had never heard of it. Full disclosure, our little town only has 1 grocery store to supply about 3,000 people.

Re: Jasmine Rice

Mary Bailey — Sun, 03 Jan 2021 00:40:57 GMT

I use Jasmine rice in everything that I would make whte rice. I use the WP mini-rice maker.

Re: Jasmine Rice

4kitties — Sun, 03 Jan 2021 00:44:28 GMT

Love jasmine rice. I think it has a wonderful flavor. I use just as I would any white rice.

Re: Jasmine Rice

GenXmuse — Sun, 03 Jan 2021 00:48:29 GMT

I use it for Asian and southeast Asian meals. It's very aromatic.

Re: Jasmine Rice

Mellyg — Sun, 03 Jan 2021 19:36:40 GMT

I really like jasmine rice (and I can typically "take it or leave it" when it comes to rice.

DH likes stir fry, so I'll serve it with that. I have a pineapple jasmine rice recipie that is really good with stir fry and it compliments bar-b-que chicken nicely, too. Here is my (very easy) recipie:

1 cup crushed pineapple

2 t granulated sugar (this is an estimate, more or less is fine)

1 TBSP butter (again, that's approximate)

1/2 t salt (I use kosher)

1 cup jasmine rice (NOT QUICK cooking)

1/2 lime

*optional: red pepper flakes or cilantro

Combine 1 1/2 cup water, pineapple, sugar, butter, salt (and a dash of red pepper flakes, if you like). Cover and bring to a simmer. Add rice, bring to simmer. At low heat, simmer with lid partially covered for 15 minutes. Or until water is absorbed.

Remove from heat and put lid on pot for 5 minutes (to let it steam). Add juice from 1/2 lime. Depending what I'm serving it with, I sometimes top with cilantro (as much or as little as you like).

@Boomernichols .... I understand discovering "new" things at the market. We have a home in a small town. Going to the "real" grocery store is an all day extravaganza.

Re: Jasmine Rice

GCR18 — Sun, 03 Jan 2021 01:00:42 GMT

I had it at a restaurant with seafood. It was ok. I think it's an acquired taste, but I'm a picky eater.

Re: Jasmine Rice

Mellyg — Sun, 03 Jan 2021 01:03:14 GMT

I also make jasmine rice with coconut milk, it gives it a creamy texture.

Bring 2 cups jasmine rice, 1 can coconut milk, 1 1/2 cup water, 1 teaspoon salt, 1-2 teaspoons granulated sugar to boil. Cook on low (covered) for about 20 minutes. (I start keeping an eye on it after 15 minutes). Remove from heat and let steam for 5 minutes.

*I do rinse the rice for about 10 seconds.

Re: Jasmine Rice

Mindy D — Sun, 03 Jan 2021 01:56:57 GMT

I use jasmine rice all the time. I use it in most of the dishes that I use regular rice in. I like to buy the Uncle Ben's Ready Rice that takes only 90 seconds to steam in the bag inside my microwave. No mess.

Re: Jasmine Rice

SXMGirl — Sun, 03 Jan 2021 02:04:32 GMT

I only use Jasmine rice until the recipe calls for arborio.

Re: Jasmine Rice

Leggett28 — Sun, 03 Jan 2021 02:19:28 GMT

Trader Joe's has a really good Jasmine Rice in the frozen department goes in the microwave. Comes out really fluffy.

Re: Jasmine Rice

KBEANS — Sun, 03 Jan 2021 03:17:54 GMT

The owner of my favorite Chinese restaurant told me years ago that he uses Jasmine rice, exclusively. I, in turn began buying it to make myself. I use it frequently in any rice dish, including my Arroz y gandules. I love it. @Leggett28 you mentioned Trader Joe's frozen Jasmine rice; they also have it dry, on their shelves, along side their regular rice. It's also very fragrant and good!

Re: Jasmine Rice

rms1954 — Sun, 03 Jan 2021 03:46:19 GMT

Just had it the other night Just as a side dish.

Re: Jasmine Rice

Flatbush — Sun, 03 Jan 2021 08:10:41 GMT

I like jasmine rice in all recipes, but I really like it best in rice pudding.

Re: Jasmine Rice

KingstonsMom — Sun, 03 Jan 2021 10:57:31 GMT

I also use Jasmine rice, love the nutty flavor with any dish!

Re: Jasmine Rice

PINKdogWOOD — Sun, 03 Jan 2021 12:18:25 GMT

@Boomernichols You can use this or another rice called basmati as you would any rice. I usually will cook these with a little more water than they call for, takes about 20 minutes to cook.

This is more like the old fashioned long grain white rice (nd these pretty much are) but with flavor.

Re: Jasmine Rice

novamc1 — Sun, 03 Jan 2021 14:07:10 GMT

One rule that I learned is to precook and refrigerate the rice (any type, jasmine and basmati included) if using in a stir-fry dish of vegetables and maybe some protein such as chicken, pork or shrimp.

Jasmine does have a pleasant aroma, but that is secondary to me when it comes to texture of the dish being prepared. Any rice can "make do" in that case, as long as it is firm and not too mushy,

Re: Jasmine Rice

Still Raining — Sun, 03 Jan 2021 16:19:55 GMT

A naysayer here. Just hate jasmine. Sort of Earl Grey tea, just no. And I love rice and have most days.

I was raised on short grain brown, and still like it.

Re: Jasmine Rice

KKWA — Sun, 03 Jan 2021 18:47:14 GMT

@Mellyg @Did you miss something? Between sugar and salt you wrote 1TBL............of what? This sounds good I want to make it. Thanks

Re: Jasmine Rice

KKWA — Sun, 03 Jan 2021 18:48:17 GMT

Jasmine rice is the only kind I use, and I use it in everything.

Re: Jasmine Rice

Mellyg — Sun, 03 Jan 2021 19:39:13 GMT

@KKWA wrote:
@Mellyg @Did you miss something? Between sugar and salt you wrote 1TBL............of what? This sounds good I want to make it. Thanks

Butter! I am so sorry, @KKWA , but thank you for noticing it.

I hope you enjoy it!