Content

• Method 2 of 3: Jasmine Rice Pilaf
• Method 3 of 3: Citrus Jasmine Rice
• Tips
• What do you need

1 Wash 1 cup jasmine rice in cool water. Continue rinsing until the water is clear. Drain the jasmine rice into a colander or strainer.

2 Pour 2 cups of water into a large, deep saucepan. Add jasmine rice and 1 teaspoon of salt. Turn the burner on high and bring the rice mixture to a full boil.

3 Cover the pot with a lid. Reduce heat to low, then simmer the rice for about 10-12 minutes, or until the water is absorbed and the rice is tender.

4 Remove the pot from the stove and stir the jasmine rice with a fork or spatula. Replace the lid and let the rice sit for 5 to 10 minutes before serving.

Method 2 of 3: Jasmine Rice Pilaf

1. 1 Pour 2 tablespoons of olive oil into a large, deep saucepan. Place the saucepan over medium / low heat. Add 2 tablespoons of chopped onions and sauté until the onions are golden, which takes three to five minutes.
2. 2 Add a glass of fresh or frozen green peas, 1 bay leaf, and 1 1/2 cups uncooked jasmine rice. Stir the mixture until the jasmine rice is completely covered.
3. 3 Add 3 cups water and salt to taste. Turn the burner on over medium heat and bring the mixture to a boil. Set the heat back to low, then remove the lid from the pot, allowing the water to fully absorb into the rice.
4. 4 Remove the jasmine rice pilaf from the heat. Cover a deep saucepan with a lid and let the jasmine pilaf infuse for about 35-40 minutes.
5. 5 Ready.

Method 3 of 3: Citrus Jasmine Rice

1. 1 Bring 11/2 cups of chicken stock to a boil in a large, deep saucepan. Add 1 cup jasmine rice.
2. 2 Place the lid on the pot. Reduce heat to low and let the jasmine rice cook for 20 minutes.
3. 3 Add the zest and juice of 1 small lemon, the zest and juice of 1/2 orange, and a few drops of teriyaki sauce. Add 1 finely chopped garlic clove and a small onion, if desired.
4. 4 Ready.

Tips

• Cooked jasmine rice can be placed in an airtight container and stored in the refrigerator for up to 4 days.
• The basic rule of thumb for jasmine rice is one cup of rice for two cups of liquid.

What do you need

• 1 cup jasmine rice
• Colander or strainer
• Large deep saucepan with lid
• Fork or spatula
• 2 tablespoons olive oil
• 2 tablespoons of chopped onion
• 1/4 cup green peas, fresh or frozen
• 1 bay leaf
• 1 1/2 cups uncooked jasmine rice
• Salt
• 1 1/2 cups chicken stock
• 1 cup uncooked jasmine rice
• Juice and zest of 1 small lemon
• 1/2 orange juice and zest
• Teriyaki sauce
• 1 clove of garlic, minced (optional)
• 1 small head of chopped onion (optional)