Jasmine rice is native to Thailand and is not grown successfully in the United States. Jasmine rice resembles basmati rice, however it is not aged like basmati, which makes it expand to a medium grain when cooked. Jasmine rice was named after the jasmine flower because of its sweet fragrance. It also has a calming effect on the body's digestive system. To make Jasmine rice loose and not sticky, the pot boiling method works best, along with a few simple techniques.
Step 1
Rinse rice thoroughly with cold water. Remove excess water from the rinsed rice before cooking.
Step 2
Turn one burner on high and another burner on simmer.
Step 3
Combine rice, water and olive oil in the pot and place on the burner that is on high heat. Bring the contents in the pot to a boil, then move pot to the burner on simmer and cover. Cook for 10 to 12 minutes.
Step 4
Remove the pot from the heat and allow it to sit, covered, for up to 15 minutes.
Step 5
Remove lid from the pot, fluff the rice with a fork and serve.
Things You'll Need
- 1 cup Jasmine rice
- 2 cups water
- 1 tablespoon olive oil
- Large pot with lid
- Stove
References
- "The Self-Healing Cookbook"; Kristina Turner; 2002
- "Ayurveda: A Life of Balance"; Maya Tiwari, 1995
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