Best Steamed Jasmine Rice Recipes

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STEAMED JASMINE RICE



Steamed Jasmine Rice image

Categories     Rice     Side     Vegetarian     Quick & Easy     Vegan     Simmer     Gourmet     Fat Free     Sugar Conscious     Low Sugar     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 1 servings (with generous leftovers)

Number Of Ingredients 3

1 cup jasmine or basmati rice
1 1/2 cups water
1 teaspoon salt

Steps:

  • Wash rice in several changes of cold water in a bowl until water is clear, then drain in a sieve. Combine with water and salt in a 1 1/2- to 2-quart saucepan. Bring to a boil, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, 10 to 12 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork.

STEAMED JASMINE RICE WITH GRILLED EGGPLANT SALAD



Steamed Jasmine Rice With Grilled Eggplant Salad image

This dish is adapted from a grilled eggplant salad recipe in Jeffrey Alford and Naomi Duguid's wonderful book "Seductions of Rice" (Artisan, New York). Jasmine rice is an aromatic, soft, long-grain rice widely used in Thailand. The Thai dishes that employ fragrant rice are also well seasoned, so this rice is traditionally cooked without salt. I like to use my panini grill for grilling eggplant.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 1h30m

Yield Serves four

Number Of Ingredients 12

1 cup Thai jasmine rice
Water
Salt to taste optional
1 1/2 pounds long, thin Japanese eggplants, or 1 large globe eggplant, sliced about 1/4 inch thick slice on the diagonal if using long, thin eggplants
2 tablespoons canola oil
1 large plum tomato, diced
1/4 cup finely chopped fresh mint
1/4 cup chopped cilantro
5 tablespoons fresh lime juice
2 tablespoons Thai fish sauce
1/4 teaspoon sugar
1/2 to 1 serrano or bird chile, to taste, finely minced

Steps:

  • Place the rice in a bowl, cover with water and swirl the rice around. Drain and repeat this step two or three more times until the water runs clear. Drain, place the rice in a medium-sized, heavy saucepan, and add enough water to cover the rice by a little more than 1/2 inch. (Measure by placing the tip of your index finger on the surface of the rice; the water should come to just below the first joint.) Add salt if desired, and bring to a boil. Allow the water to boil hard for about 15 seconds, then reduce the heat, cover and cook over very low heat for 15 minutes. Do not lift the lid during this time.
  • Turn off the heat, and leave the lid on the rice. Let stand for five to ten minutes. Remove the lid, and gently turn the rice with a paddle to bring the rice up from the bottom of the pot. Return the lid, and let stand while you prepare the eggplant.
  • Heat a panini grill to high, or prepare a hot grill. Brush the eggplant slices with canola oil. Grill for three to four minutes in the panini grill (five to eight minutes per side on a regular grill) until the slices are slightly browned and tender all the way through. As each batch is done, remove to a bowl. When all of the eggplant has been grilled, cover the bowl tightly and allow the eggplant to steam and eventually to cool.
  • Coarsely chop the eggplant, and toss together with the herbs and diced tomato. Mix together the lime juice, fish sauce, sugar and chile. Toss with the eggplant mixture. Allow to sit for 30 minutes to an hour, then taste and adjust seasoning.
  • Place the rice on a platter or on individual plates, top with the eggplant mixture and serve.

Nutrition Facts : @context http, Calories 292, UnsaturatedFat 7 grams, Carbohydrate 51 grams, Fat 8 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 717 milligrams, Sugar 8 grams, TransFat 0 grams

PERFECT STEAMED JASMINE RICE



Perfect Steamed Jasmine Rice image

Make and share this Perfect Steamed Jasmine Rice recipe from Food.com.

Provided by CountryLady

Categories     Rice

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 2

2 cups jasmine rice
water

Steps:

  • Place jasmine rice in an ovenproof small pot; wash with cold water and drain off the water.
  • Add clean cold water into the pot to the depth of the second line of your middle finger while touching the surface of the rice.
  • Preheat oven to 375°F
  • Bring rice and water to a boil; when the water starts to boil, remove from heat and cover the pot.
  • Place into the oven and bake for 18 minutes.
  • Remove from oven and serve immediately.

Nutrition Facts : Calories 342.2, Fat 0.5, SaturatedFat 0.1, Sodium 6.5, Carbohydrate 75.5, Fiber 2.6, Protein 6.3

STEAMED JASMINE RICE



Steamed Jasmine Rice image

Provided by Andrea Reusing

Categories     Rice     Side     Quick & Easy     Dinner     Lunar New Year     Potluck     Boil     Gourmet     Fat Free     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 2

3 cups jasmine rice
3 1/2 cups water

Steps:

  • Rinse rice in a medium bowl in 3 or 4 changes of cold water, draining in a sieve each time, until water is completely clear. Drain in sieve 5 minutes.
  • Bring rice and water to a boil in a heavy medium pot. Reduce heat to as low as possible and cook, tightly covered, until rice is tender and water is absorbed, about 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork.

STEAMED JASMINE RICE



Steamed Jasmine Rice image

This fail-safe method for steaming rice comes from Kasma Loha-Unchit's book It Rains Fishes.

Provided by Kasma Loha-Unchit

Number Of Ingredients 2

1 cup Thai jasmine rice
1 cup cold water

Steps:

  • Add 1 inch cold water to a kettle fitted with a metal rack or trivet and deep enough to hold a 1-quart metal bowl. Rinse rice well and drain. Transfer rice to bowl and add 1 cup cold water. Put bowl on rack in kettle and bring water to a boil, covered. Steam rice, covered, over moderate heat 25 minutes. Remove kettle from heat and with tongs remove rice bowl. Fluff rice with a fork.

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