Jasmine rice works well in stir-fries or as a side dish.
Jasmine rice is a long-grain variety of rice that has a nutty scent when cooked. The rice originated in Thailand and sometimes is referred to as Thai fragrant rice. The rice becomes less sticky when cooked and works well in stir-fries, stew or as a side dish. High-quality jasmine rice will have a more potent fragrance and chewy texture than low grades. The rice absorbs water while it cooks on the stovetop, which causes it to nearly double in size.
Instructions
1. Rinse the jasmine rice under cool running water in a mesh colander. Run your fingers through the rice until the water runs clear.
2. Pour the brown rice into a cooking pot. Cover the rice so that 3/4 inch of water covers it.
3. Bring the water to a boil. Leave the pot uncovered on the stovetop.
4. Reduce the heat to low. Cover the rice with a lid and allow it to simmer for 20 minutes or until it cooks through.
5. Remove the jasmine rice from the stovetop. Allow it to sit covered for 10 minutes.
6. Fluff the cooked rice with a fork or chopsticks. Serve while it remains hot.
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