Ingredients 2 tablespoons olive oil 2 tablespoons chopped onion ¼ cup green peas 1 bay leaf 1 ½ cups dry jasmine rice 3 cups water salt to taste You can even use it to make salad dressings and condiments, too. To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. It’s so important to get the rice right, because, as Jet says, “rice is the building block to a really great cuisine.”. It was my third time making any type of rice! Also, you have to wash the rice, repeatedly, and presoak for up to an hour. This recipe works every time. If you rinse your rice and leave it in the rice cooker or on the stovetop a few minutes after it’s done to absorb some steam, you’ll have perfectly soft, slightly sticky, sweet-smelling jasmine rice every time. These jasmine rice recipes are light, slightly sweet and good to eat. Hi Steph, I think that sounds delicious but I would go easy on any added sugar (which most recipes call for). Bring the water to a rolling boil, uncovered, over high heat. Bring back to a boil, then cut heat to simmer. Because I’ve used a rice cooker 99.9% of my life to make rice. Turn out perfect. I followed the recipe exactly as it is and this is the best Jasmine rice I’ve ever had! She and my husband told me it was exactly like the restaurant. Thanks! Way too salty. Sorry you had a problem with this! In this series, we're showing off some of the coolest recipes, tips and tricks we've learned from chefs in the all-new Food Network Kitchen app. Ummmm, I have no idea what all the negative reviews are about…I am positively TERRIBLE at cooking rice and I followed the recipe exactly and it turned out perfectly! My mom might disown me if she found out I wasn’t washing the rice thoroughly. It really helped boost my confidence in cooking as I had lost it when I failed to cook brown rice perfectly (multiple times) despite following multiple recipes. This jasmine rice recipe really is “Perfect”. Better than following the directions on the bag or box. I’ve yet to get it just right. It’s absolutely perfect! Thank you. That’s not optional in a Japanese household. Perfect to have with my chickpea curry. Hi Jen. 2-3/4 = two and three quarters cups of water 1-1/2 = one and a half cups of rice. Bring the water to a boil in a medium saucepan. – I had heard from a friend of mine that she cooks her jasmine rice with coconut milk and chicken broth. All rights reserved. Cover the pan and let the rice absorb the water off of the heat. After reading the mixed reviews for this recipe, I just HAD to see for myself how good or bad it was. Hi Lilly, The rice can be over a low heat if you need to add the water and cook it for a few extra minutes. Your amazing!! Hi Libby, I always find I need to adjust it a bit when making more. Festive Rice My mom and I transformed plain rice by adding feta, cranberries, pumpkin seeds and cayenne. Learn how to make crispy salmon skin like an All-Star. 1 55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. I was looking for arguments for/against rinsing rice and found this page. Bring the water to a boil in a medium saucepan. So glad i found you website. I’m rice challenged and can’t ever get a good batch of rice. I used it with Beef & Broccoli & Curry chicken dish from this site. I neither slammed Jenn nor said her recipe was bad. Hi Jess, I mention in the recipe intro that most packages specify the 1: 1 1/2 ratio, but that I add a bit more water because I prefer the rice to be softer. I made the rice exactly as written and it turned out great. Also letting the rice absorb the water on a low heat helps it to be light and fluffy rather than overly wet and soggy. To the rest of the rice-eating world, Americans consistently make rice with too much water. I still don’t know the ratio of rice to water. You can store it in the fridge and reheat in the microwave. I had it as a side to what everyone seems to agree is Salmon Katsu. Great recipe, I always cook my jasmine rice like this, perfect every time. The rice was cooked exactly the way we like it. Last updated Nov 18, 2020. Maybe it’s the brand rice they’re using? Once simmering, I set timer for 15 minutes. I would start with the same ratio — if the rice is still tough at the end of the cooking time, I would add more water little by little and continue cooking until done. I did not think the directions sounded correct so googled and got your measurements and directions. I followed this recipe and it came out too soggy for our taste. See more ideas about recipes, jasmine rice recipes, jasmine rice. Thank you! Jet Tila’s old-school trick is foolproof. It looks better, tastes better, and is more hygienic…. How much water to rice? This recipe worked perfectly!!! I made this and it came out absolutely delicious! I have been using this recipe for a couple months and I love it—no more dried out rice! Was not fully cooked after bringing the water to a boil first, then adding in the rice and reducing the heat to low for 15 min. . So many fake reviews on this recipe it’s ridiculous. Cooked through but not mushy. Many recipes call for rinsing the grains before cooking but I don’t think it’s necessary — even when you rinse jasmine rice, the grains have a slightly sticky texture and cling together. In your recipe for jasmine rice, you say if the rice is still firm, add a few tablespoons of water and let it cook/absorb off the heat. Thank you!! This site uses Akismet to reduce spam. I made sure to measure everything precisely and used my timer as well. When It comes it comes to Jasmine rice you do want to clean the rice and rinse it with water before boiling. So, next time you set off on a rice-cooking adventure, make sure to watch Jet’s class on the Food Network Kitchen app to learn his quick and simple tips for the perfect long-grain rice. Thank you, Jenn! Thank you so very much! The directions on my package did not say to bring water to a boil prior to adding rice. © 2020 Discovery or its subsidiaries and affiliates. I trusted the recipe and went with it but now have soup and its the last of my rice . The first time I’ve actually cooked the rice and NOT had hard bits in it. No matter how carefully I follow the directions, my rice inevitably ends up either too firm or a mushy mess. Rice was mushy and way too soft and sticky. To take your Jasmine rice to the next level, use Swanson chicken stock instead of water. According to Jet, getting the water-to-rice ratio correct is key. This recipe made a perfect jasmine rice and I added a touch more water because I wanted softer rice. We wound up with a sweet and spicy crowd-pleaser. (The recipe calls for 2 3/4 cups water to 1 1/2 rice). Pairs perfectly with Blackened Tilapia and Roasted Broccoli with Chipotle Butter. Stir in the rice and the salt; cover and reduce the heat to low. The rice turned out fine so I will use this ratio going forward but will not add salt. Thanks once upon a chef! If you have a better recipe, you are free to post it. Definitely cut the coconut milk with broth or water or the cooking liquid will be too heavy. Can you use the same measurements for brown rice? Thanks. This recipe is a game-changer. Made it for the third time tonight and for the third time it came out perfectly. Chicken Jasmine Rice Recipes 327,122 Recipes. I followed the recipe to the letter and the rice came out slushy and horrible. It’s also known as fragrant rice and is quite similar to Indian basmati, but is slightly stickier. The best part about Jet’s method is that it doesn’t just apply to jasmine rice; it can be used for any kind of long-grain rice! I think sea salt tastes far better in food than table salt. This recipe is wonderful! Hi Deana, how long did you cook the rice? ). Live and learn. The best I’ve ever made. Hi Patsy, Here’s a link with a good how-to: http://www.splendidtable.org/story/steamed-jasmine-rice-khao-suay, Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. This is the first time I’ve made jasmine rice and I felt so proud of myself. For those who cast stones at an “American Style” of cooking, grow up. And it works! This is my new method going forward. Get Recipe. The internet is going to hell. Thank you Jennifer Segal, I followed your recipe directions exactly as printed and it was not mushy. This recipe worked perfectly & I finally have delicious moist rice! Way too much water. Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! I said the recipe was fine, but for those of us who prefer rice the way they make it MOST other countries around the world, reduce the water. ( no instructions on the container). I cannot tell you the countless times I have ruined all rice. I did cook it on low about 20 mins. You can now get a 1-year complimentary subscription to the app — read here for more details.