jasmine rice

A tamarind-based stew with shrimp, fish, and vegetables.

Shrimp and Fish Sinigang  (Tamarind Stew) 

onion

garlic

jalapeño pepper

green beans

daikon radish (about 8 ounces)

beefsteak tomatoes

tilapia fillets

shrimp

vegetable oil

(40 grams) packet Sinigang sa Sampalok (tamarind stew mix)

water

rice,

Finely chop 1 medium yellow onion and 4 garlic cloves. Trim the stem and seeds from 1 medium jalapeño, then finely chop. Trim 4 ounces green beans and cut into 1-inch pieces. Trim the stems from 2 bunches Shanghai baby bok choy and separate the stalks. Peel and cut 1/2 daikon radish into 1-inch pieces (about 2 cups). Quarter 4 small tomatoes through the stems into wedges. Cut 8 ounces tilapia into 1-inch pieces. Devein 8 ounces shrimp but leave the shells intact.

Heat 2 tablespoons oil in a small pot or Dutch oven over medium heat until shimmering. Add the onion, garlic, and jalapeño, and cook until softened, about 5 minutes. Increase the heat to medium-high, add the tomato, and cook until mostly broken down, about 8 minutes.

Add 1 sinigang seasoning packet and 4 cups of water and bring to a boil. Add the green beans and daikon, and simmer until daikon starts to soften and the green beans are partially cooked, about 6 minutes. Add the tilapia and shrimp and simmer until halfway cooked through, about 2 minutes. Add the bok choy and cook until just wilted, about 2 minutes. Serve with rice.

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. 

Steamed Jasmine Rice With Grilled Eggplant Salad

Thai jasmine rice

Water

Salt

eggplants

canola oil

plum tomato, diced

mint

cilantro

lime juice

Thai fish sauce

sugar

serrano

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.

This comforting stew is loaded with lemongrass, ginger, garlic, catfish, turmeric and fish sauce, and then thickened with toasted rice powder.

Burmese Breakfast Stew

For the Ground Toasted Rice:

For the Broth:

black pepper

white pepper

dry bay leaves

lemongrass—peeled,

ginger,

Kosher salt,

catfish

For the Soup:

lemongrass,

garlic,

paprika

turmeric

red onions,

fish sauce

For serving:

rice noodles

cilantro, divided

eggs,

limes,

½ medium (6 ounces) red onion, thinly sliced

Wake Up to This Burmese Breakfast Bowl

Recipe video above. The key to fluffy jasmine rice is to use less water than usual because it&#039;s a softer rice - only 1 1/4 cups for each 1 cup of rice. Most recipes get this wrong and the rice is way too soft/gummy. Rinsing is optional - it barely makes a difference to fluffiness (see comments in post). And it&#039;s a pain! Also, if you rinse, you need to reduce water by 2 tablespoons to factor in that the rice becomes waterlogged!1 cup rice = 3 cups cooked = 3 to 4 servings as a side.

How to cook Jasmine Rice (stove)

water ((cold tap water))

MINUS 2 tbsp water

Place rice and water in a medium saucepan (one with a tight fitting lid). Bring to rapid simmer with NO LID on medium high.

Turn down to low or medium low so it&#039;s simmering gently, then place lid on. Do not lift lid during cook.

Cook 12 minutes or until water is absorbed by rice - tilt pot to check (if lid not glass, then QUICKLY lift lid to check).

Keep the lid on then remove from heat. Stand 10 minutes, fluff with rubber spatula or rice paddle, then serve.

No rinsing (my everyday method):

Place rice in a bowl, fill with water and swish. Once cloudy, drain. Repeat 2 - 3 more times until water is pretty clear - it will never be completely clear.

Drain rice in a colander, transfer to saucepan.

Add water - 1 1/4 cups of water MINUS 2 tablespoons per 1 cup of rice. Follow cook steps above in No Rinsing.

RINSED RICE (Note 3):

This soup is simultaneously cozy and fresh. It’s just the kind of thing you want to eat when you’re sick and seeking something that’ll perk you up and get you through it. The soup simmers long enough for the rice to start to break down so it thickens the soup. If you prefer a brothier soup that’s predominantly chicken and rice floating in broth, cook just until the rice is tender. Or if you want thick porridge, just keep simmering. (You can’t really overcook chicken thighs.) Lemon juice adds brightness, as does the lively mix of parsley, lemon, garlic and celery leaves strewn on top.

Chicken and Rice Soup With Celery, Parsley and Lemon

chicken broth

chicken thighs

celery, leaves

jasmine rice (unrinsed)

Kosher salt

parsley leaves

lemon lemon

garlic clove

unsalted butter (optional)

In a large Dutch oven or pot, combine the broth, chicken, celery and rice. Season lightly with salt. (Some broths have more salt than others, so start easy.) Bring to a simmer over medium-high heat, then reduce heat and simmer until the chicken is cooked through and the rice starts to break down and lose its shape, 20 to 30 minutes.

Meanwhile, finely chop together the parsley leaves, lemon zest and up to 1/2 cup celery leaves. Transfer to a small bowl, grate the garlic clove into the bowl, season with salt and stir to combine.

Using tongs, remove the chicken from the pot and transfer to a medium bowl. Using two forks, shred the chicken into pieces, then stir it back into the soup. Remove from heat, stir in the butter (if using), and season to taste with salt. Stir in the lemon juice a little at a time until the soup is bright but still tastes like chicken. (You may not use the full 1/2 cup juice.)

Divide the soup among bowls and top with the parsley-lemon mixture. (The soup, minus the lemon juice and parsley mixture, can be refrigerated for up to 3 days; the rice will absorb liquid as it sits, so add more chicken broth when reheating. Add the lemon juice and fresh herb garnish just before serving.)

A spicy, fragrant peanut sauce reminiscent of the groundnut stews that are popular across West Africa anchors this recipe. Any protein would be lucky to be doused and marinated in it, but tofu soaks up the peanut sauce’s flavors and chars up nicely upon roasting. The tofu’s neutral flavor allows the other flavors in the dish to break through. Red miso and fish sauce provide umami, honey lends a subtle sweetness and the lime zest in the coconut rice brightens it all. Finished with pickled peppers and fresh sliced scallions, this dish comes together to make an exciting but quick weeknight dinner.

Baked Tofu With Peanut Sauce And Coconut-Lime Rice

lime juice lime

baby bell peppers

Black pepper

rice

full-fat coconut milk

peanut butter

red miso

ginger

fish sauce (optional)

buckwheat honey

tofu,

peppery greens, like arugula, mizuna or baby mustard greens

scallions,

Baked Tofu With Peanut Sauce and Coconut-Lime Rice

Heat the oven to 450 degrees and lightly brush a large rimmed sheet pan with oil.

In a small bowl, stir 4 tablespoons lime juice with 1/2 teaspoon salt until salt dissolves. Add the sliced peppers, a few cracks of black pepper and set aside.

In a small pot, combine the rice with 1 cup water and the coconut milk. Season with salt and bring to a simmer. Cover and cook over medium-low until the rice is just tender, 12 to 15 minutes. Remove from the heat and let sit, covered, until ready to serve.

In a medium bowl, whisk 4 tablespoons lime juice with the peanut butter, miso, ginger, fish sauce (if using), habanero, 2 tablespoons oil, 1 tablespoon honey and 3/4 cup water. Stir until smooth and season to taste with salt.

Arrange the tofu pieces in a single layer on the oiled baking sheet and season with salt. Spoon about 2 tablespoons of the peanut sauce over each, covering the top and allowing the sauce to run down and coat the sides. Drizzle the tops with some oil, and roast until glaze is set, deep brown and caramelized along the edges, 18 to 20 minutes. Add the remaining lime juice and 1 tablespoon honey to the leftover peanut sauce in the bowl to make the dressing; set aside.

Divide the greens among bowls. Add the lime zest and half the sliced scallions to the rice, then fluff with a fork. Top the greens with the rice, then the tofu. Spoon the peanut dressing over everything, and garnish with the drained pickled peppers and remaining sliced scallions.

<p>Amazing, aromatic coconut flavours emanates from this perfect, easy coconut rice, making it the perfect side dish to almost all Thai and South Asian dishes.</p>

Easy Coconut Rice

coconut milk

salt,

sugar,

fresh cilantro, chopped (optional for garnish)

In a medium sized pot, rinse the jasmine rice several times until the water runs clear. Drain any excess water and add the coconut milk, water, salt and sugar.

On high heat, allow the mixture to boil. Once it starts to boil, turn the heat down to low and cook covered for 20 minutes.

Uncover and continue to cook for 5 minutes. Fluff and serve. Garnish with some chopped cilantro.

Came out nutty, rich and lightly sweet with a good quality coconut milk. Surprised it was that good being so easy. This is my new rice hack.

This coconut rice recipe is a no-fail and delicious! After trying different recipes online, I found this to be the most flavorful and simplest way of making coconut rice. We pair it at home with coconut curry chicken and has become a weekly staple!

My mother is from Colombia and she makes it as listed in your recipe, when I was little she'd roast a real coconut on the stove and use the water and grind the coconut meat, my sis and I would snack on the pieces of the roasted coconut flesh . Now in her older years she uses canned coconut milk. She would serve the rice with black beans and plantains. So delicious!

With only a few steps and five main ingredients, this simple dish barely requires a recipe, but the results are simultaneously nourishing and deeply satisfying. Steeped in aminos (soy sauce's unfermented cousin), the semisoft tofu melts away with each bite, leaving behind a steamy, satisfying contrail of salt and umami. The coconut oil lends a trace of its sweet, tropical aroma as it yields a crisp, lacy crust. Mixed with quinoa, the rice becomes nutty and complex, a chewy counterpoint to the tender tofu. Plus, it's healthful enough to justify a little self-righteousness.

Mara’s Tofu With Mixed Grains

quinoa

fine sea salt

medium-firm tofu

Bragg’s liquid aminos

coconut oil

Cilantro leaves

Rinse and drain rice and quinoa. Cook in a rice cooker with water and salt, or in a heavy-bottomed 2-quart saucepot over medium heat. Cover, and bring to a boil, then reduce to a faint simmer. Cook for 35 to 40 minutes, or until all water has been absorbed.

Line a baking sheet or large plate with paper towels. Set aside.

Pat tofu blocks dry, then halve lengthwise. Cut into 1/2-inch-thick slices. Drizzle 2 tablespoons aminos onto the bottom of a large, shallow glass or ceramic dish, then lay a layer of tofu in it. Drizzle with another 2 tablespoons of aminos, then layer in remaining tofu, and drizzle with remaining aminos. Marinate for 5 minutes, then rotate and flip tofu slices, and tilt dish to coat evenly. Marinate 5 more minutes. Drain away excess aminos.

Set a 10-inch cast-iron or nonstick pan over high heat. When the pan is hot, add 2 tablespoons coconut oil. Just as oil begins to smoke, carefully lay in pieces of tofu in a single layer, leaving room between each piece.

Reduce heat to medium high, do not touch the tofu and cook 6 to 7 minutes per side until golden brown. Use a thin metal spatula to carefully flip the pieces. Cook the rest the same way, adding more oil as needed.

Remove cooked tofu to prepared baking sheet, and allow to drain.

Use a fork to fluff rice and quinoa. Serve tofu with rice. Garnish with cilantro leaves.

This fool-proof, set it and forget it recipe will help you enjoy perfectly cooked white jasmine rice and vegetables with the tap of an Instant Pot button.

Instant Pot White Jasmine Rice and Vegetables

Onion, diced ((about 1 small onion))

1.5 tbsp Garlic, minced ((about 3 heads))

tbsp Olive Oil

Small, Frozen Vegetables ((I used peas and corn))

Put your rice in a mesh strainer and rinse under water for about 30 seconds, gently shaking and tossing to make sure all the rice has been rinsed.

Dice the onion and mince the garlic.

Add the olive oil, diced onion and minced garlic to your Instant Pot and hit the &quot;Sauté&quot; button.

Sauté for about 4 minutes, moving the ingredients around frequently so nothing sticks to the bottom of the pot.

Turn off the &quot;sauté&quot; function and add the rice, vegetables, and water or broth to the pot.

Put the lid on the pot and make sure the dial on the lid is turned to &quot;sealing&quot;.

Using the manual pressure button, set your Instant Pot to high pressure for 4 minutes. It will take your machine about 8 minutes to heat up after which you will see the 4 minutes of pressure cooking begin.

After the 4 minutes of pressure cooking is complete, allow your pot to naturally release steam (in other words, just let it sit- you don&#039;t need to do anything) for 10 minutes before you turn the dial to &quot;venting&quot; and release any remaining steam.

Keep in an air-tight container in the refrigerator for up to 5 days.

In this take on the classic Thai dish larb moo, ground pork is pan-cooked, then stirred together with a combination of funky fish sauce, fresh and dried chiles, shallots, lime juice and an abundance of fresh herbs for brightness. If you don't eat pork, ground chicken or turkey will work well in its place. Making the toasted rice powder is a little fussy, but it gives the dish an authentic nutty flavor and crunch. That said, if you skip it, it will still be delicious. If you have the time, top this dish with crispy shallots: It takes the whole thing to the next level, as does a flurry of chive blossoms when in season. Serve this spicy dish with <a href="https://cooking.nytimes.com/recipes/1014805-basic-sticky-rice">sticky rice,</a> and grilled or roasted wedges of cabbage squeezed with lime, but for a low-key weeknight, plain white rice and lettuce leaves work just as well.

Herby Pork Larb With Chile

shallot,

bird’s eye chile, thinly sliced

red-pepper flakes,

scallions, thinly sliced

mint leaves

cilantro, leaves and tender stems

pork

Flaky salt (optional)

In a large skillet over medium heat, toast the rice, stirring frequently, until it starts to smell nutty and turns golden in color, about 4 to 5 minutes. Transfer to a mortar and pestle or clean spice grinder and allow to cool for a minute or two. Grind or pulse the rice until it has a powderlike consistency. You should have about 1 1/2 to 2 tablespoons. Set aside and wipe out the pan.

In a large bowl, whisk together shallots, fish sauce, lime juice, sugar, bird’s eye chile, chile flakes, half the scallions, half the mint and half the cilantro. Set aside.

Heat a large skillet over medium heat, and add pork, breaking meat apart with the back of a wooden spoon or spatula. Cook until meat is no longer pink, but not browned, about 5 to 6 minutes.

Remove pork from heat and allow to cool for about 5 minutes. Use a slotted spoon to transfer the pork to the bowl with the chile-herb mixture, add the rice powder and stir together until combined. Season with kosher salt to taste.

 Top with remaining herbs and serve. Season with flaky salt and an extra squeeze of lime, if desired.

Baking rice is a fail-safe way to a fluffy bowl of grains — and a quick route to a fragrant, hearty dinner. Red curry paste, coconut milk and peanut butter spice the chicken, rice and vegetables in this hands-off, one-pot recipe. Chunky peanut butter adds nuttiness, crunch and creaminess all at once. Feel free to swap out the carrots and broccoli for vegetables with similar cooking times, like sweet potato or snap peas. Drizzle your red curry rice with lime-spiked coconut milk for brightness just before digging in.

One-Pan Coconut Curry Rice With Chicken and Vegetables

red curry paste

garlic cloves, thinly sliced

Kosher salt and black pepper

chicken

carrots,

jasmine rice,

Heat the oven to 400 degrees. In a 9-by-13-inch/3-quart baking pan, combine 1 cup of the coconut milk with the red curry paste, peanut butter, fish sauce and garlic; whisk until blended. Season with salt and pepper. Add the chicken and carrots, then scatter the rice over everything. Add the boiling water, seal the pan tightly with foil, and bake until the rice is just tender, about 40 minutes.

Remove the foil from the pan, scatter the broccoli florets over the rice, season with salt and pepper, then reseal with foil and bake for another 5 minutes, until the broccoli has steamed. Remove from the oven and let sit for 3 minutes.

Meanwhile, stir the lime juice into the remaining coconut milk and season with salt and pepper. Fluff the rice with a fork and stir to mix. Serve with a drizzle of coconut sauce.

Anyone looking to try one’s hand at playing around with a recipe can’t do better than to start with rice pudding. I began making rice pudding with our son’s babysitter, a Frenchwoman named Marie-Cécile, who cooked au pif, meaning she followed her instincts and would riff on just about everything she made. Moi? I followed Marie-Cécile’s lead and have been making my own version of rice pudding regularly, but rarely with the same flavorings. Sometimes I’ll stir chocolate into the pudding right before it’s cooked, and often I’ll top the pudding with roasted fruit. For apples, cut 2 unpeeled apples into 1/4-inch wedges. Cook 1/2 cup sugar in a nonstick skillet until amber (stir only after the sugar starts to color), add 2 tablespoons butter followed by the apples. Cook, turning the wedges, for 6 to 8 minutes, until translucent.

Rice Pudding

(100 grams) long-grain rice, preferably jasmine

(946 ml.) whole milk

(50-67 grams) sugar (to taste)

vanilla

Rinse the rice under cold running water, then turn it into a medium saucepan, and cover with water. Add the salt, bring to a boil, reduce the heat and simmer for 10 minutes. Drain.

Rinse the saucepan with cold water, shake out excess (don’t dry) and pour in the milk and sugar. If you’re using a vanilla bean, scrape the pulp into the pan and drop in the pod (if you’re using extract, you’ll add it later). Bring to a boil, stirring to dissolve the sugar. Stay close: Milk is notorious for bubbling over. Lower the heat, stir in the rice and cook at a steady simmer, stirring frequently (especially at the start) for 30-40 minutes, or until the rice is very tender, the pudding feels just a little thick as you stir it and most of the milk has been absorbed (the pudding will have cooked down by about half). It’s hard to give an exact time because it depends on the rice, the size of the pan and the amount of heat beneath it.

Scrape the pudding into a heatproof bowl, and remove the vanilla bean, if you’ve used it. If you’re using extract, stir it in now. Cover (if you want to avoid a skin, press plastic wrap against the surface of the pudding), and cool to room temperature or refrigerate. Tightly covered, the pudding will keep in the fridge for about four days; serve cold or at room temperature.

This recipe shows you how easy it is to cook rice in a rice cooker!

How to Cook Rice in a Rice Cooker

tap water (for rinsing)

c rice (short grain, long grain,

c filtered water

Measure out 2 cup of rice and add to the rice maker pot. My rice maker comes with a measuring cup and I always use this to measure both rice and water.

Rinse the rice in the pot under cold running water. Use your hands to move the rice around gently to clean the grains. Pour out the water once it starts to change color. Repeat this process 2 times. Make sure to drain all the water when finished.

After you clean the rice and remove the rinsing water, add 2 cups of filtered water to the pot.

Return the rice pot to the rice maker. Make sure your rice maker is on and follow the manual instructions. Our rice cooker provides a “quick” setting along with a “normal” setting. I more often than not choose “quick” because it gives me the same results for a shorter amount of time. While the rice is cooking, do not lift the lid so as not to lose steam.

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Top 40 jasmine rice recipes from across the web

The most viewed jasmine rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Burmese Breakfast Stew

How to cook Jasmine Rice (stove)

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How to Cook Rice in a Rice Cooker

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The most viewed jasmine rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine