JASMINE RICE
This pilaf is made with jasmine rice, an aromatic rice popular in Thai cuisine.
Provided by Brian
Categories Side Dish Vegetables Green Peas
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- In a large saucepan over a medium-low heat, warm the oil. Add onion and saute for 3 to 5 minutes. Mix in green peas, bay leaf, and jasmine rice. Stir to coat the rice.
- Pour 3 cups water into the saucepan and add the salt. Increase the heat to medium and let the rice come to a quick simmer. Reduce heat to low and let rice simmer lightly and sit uncovered until all of the liquid is absorbed. Cover the rice and remove from heat. Let sit for about 40 minutes.
Nutrition Facts : Calories 325.1 calories, Carbohydrate 59.4 g, Fat 6.8 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 0.9 g, Sodium 0.8 mg, Sugar 0.2 g
PERFECT JASMINE RICE
Steps:
- Put the rice in a medium bowl and fill with cold water. Gently agitate the rice to loosen any dust and sediment clinging to the rice and drain through a fine mesh sieve. Repeat 2 more times.
- Transfer the rice to a medium saucepan and shake the pan to level the rice. Add enough water so that when you place the tip of your index finger on the top of the rice, the water comes up to the first crease (joint) of your finger. Cover the pot with a tight-fitting lid and place over high heat. As soon as the rice comes to a boil, reduce the heat to low and cook for 20 minutes. Transfer the rice to a large bowl and fluff with a heatproof spatula.
COCONUT JASMINE RICE
This is one of my favorite rice recipes. It goes great with just about anything! Try a ginger chicken main dish with it!
Provided by Tony Reinert
Categories Side Dish Rice Side Dish Recipes
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Stir coconut milk, water, sugar, and salt together in a saucepan over medium heat until sugar dissolves. Add rice; bring to a boil, cover the saucepan, reduce heat to low, and simmer until rice is tender and liquid is absorbed, 18 to 20 minutes.
Nutrition Facts : Calories 302.1 calories, Carbohydrate 40.9 g, Fat 13.9 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 12.4 g, Sodium 10 mg, Sugar 0.7 g
JASMINE RICE WITH GREEN ONIONS, PEAS, AND LEMON
Categories Citrus Rice Side Pea Spring Bon Appétit 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 6 servings
Number Of Ingredients 9
Steps:
- Combine 1 3/4 cups water, rice, and salt in large saucepan. Bring to boil over high heat. Reduce heat to low; cover and cook until rice is tender, about 15 minutes. Remove from heat. Let stand covered 15 minutes. Fluff with fork. Cool.
- Cook peas in medium saucepan of boiling salted water 1 minute. Drain. Rinse under cold water. Drain.
- Heat oil in large nonstick skillet over medium-high heat. Add all but 2 tablespoons green onions; sauté 30 seconds. Add rice and sauté until heated through, stirring to break pieces, about 4 minutes. Add peas, lemon juice, parsley, and lemon peel. Sauté 2 minutes to blend flavors. Transfer to serving bowl. Sprinkle with remaining green onions.
JASMINE RICE
Steps:
- Rinse and drain rice in cold water to remove starch and impurities. Place drained rice and the cold water in a heavy saucepan. Bring the water to a rolling boil, uncovered, over high heat.
- Stir, reduce the heat to low, cover the pan tightly, and cook for 20 minutes. Remove the covered pan from the heat and let stand 10 minutes without removing the lid.
- Remove the lid and fluff the rice gently with a fork or rice paddle. Serve warm.
TILAPIA WITH JASMINE RICE
This tender, full-flavored tilapia with fragrant jasmine rice is absolutely to die for. And it gets better-each serving has only 5 grams of fat! -Shirl Parsons, Cape Carteret, North Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine water, rice and butter; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 15-20 minutes., Meanwhile, mix seasonings; sprinkle over tilapia. In a large skillet, heat salad dressing over medium heat until hot. Add fillets; cook until fish just begins to flake easily with a fork, 3-4 minutes per side. Serve with rice.
Nutrition Facts : Calories 412 calories, Fat 9g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 615mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges
SPICY COCONUT SHRIMP WITH SPICY MANGO BASIL SALSA AND LIME JASMINE RICE
I marinate the shrimp in a sweet and spicy coconut milk marinade then I cook them in a dry pan. The salsa finishes it off with more sweetness and heat. Basil keeps the tongue awake through it all.
Provided by Dave Lieberman
Categories main-dish
Time 1h20m
Yield 2 to 4 servings
Number Of Ingredients 23
Steps:
- For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.
- For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refridgerated.
- Heat a nonstick skillet over high heat. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.
- Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate.
- Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes.
- Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango Salsa.
- Put the rice, coconut milk, water, and salt in a saucepan and bring to a simmer. Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.
GINGER JASMINE RICE
Yummy, easy, addictive side dish that complements a wide variety of Asian and Fusion dishes! I use a microplane to grate my ginger, and a spoon's edge to easily [& not wastefully] peel it.
Provided by Gaia22
Categories Rice
Time 21m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Rinse rice with water until water runs clear.
- Heat butter or oil in pan over medium to low heat. Saute garlic, ginger & salt for about a minute at most or until fragrant. Add rice and stir well.
- Add liquid. Bring to a boil.
- Cover, reduce heat, simmer about 15 minutes or until water is absorbed and rice tender.
JASMINE RICE & QUINOA PILAF
Light and fluffy, this blend of rice and quinoa has a fun texture, and carrots, onion and broccoli give it pops of flavor. -Jill Heatwole, Pittsville, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, saute onion and carrot in oil until tender. Add rice and quinoa; stir to coat. Stir in broth and pepper., Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed, adding the broccoli during the last 3 minutes of cooking. Remove from the heat; let stand for 5 minutes. Fluff with a fork.
Nutrition Facts : Calories 193 calories, Fat 3g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 505mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
JASMINE RICE WITH GARLIC, GINGER, AND CILANTRO
An easy Jasmine Rice recipe with Garlic, Ginger, and Cilantro
Categories Garlic Ginger Rice Side Lunar New Year Cilantro Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Place rice in large sieve; rinse under cold running water until water runs clear. Drain. Heat oil in heavy large saucepan over medium-high heat. Add ginger and garlic; stir until fragrant, about 30 seconds. Add rice and stir 3 minutes. Stir in broth and salt. Sprinkle cilantro over. Bring to boil. Reduce heat to medium-low; cover and cook until rice is tender, about 18 minutes. Remove from heat; let stand covered 10 minutes. Fluff rice with fork. Transfer to bowl and serve.
JASMINE RICE WITH GARLIC, GINGER, AND CILANTRO
Make and share this Jasmine Rice With Garlic, Ginger, and Cilantro recipe from Food.com.
Provided by Annacia
Categories Rice
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place rice in large sieve; rinse under cold running water until water runs clear.
- Drain.
- Heat oil in heavy large saucepan over medium-high heat.
- Add ginger and garlic; stir until fragrant, about 30 seconds.
- Add rice and stir 3 minutes.
- Stir in broth and salt.
- Sprinkle cilantro over.
- Bring to boil.
- Reduce heat to medium-low; cover and cook until rice is tender, about 18 minutes. Remove from heat; let stand covered 10 minutes.
- Fluff rice with fork.
- Transfer to bowl and serve.
Nutrition Facts : Calories 329.4, Fat 6.3, SaturatedFat 1, Sodium 265.8, Carbohydrate 59.6, Fiber 2.2, Sugar 0.3, Protein 7.7
CHICKEN COLOMBO WITH PURPLE JASMINE RICE
This recipe for chicken colombo with purple jasmine rice is courtesy of Alter Eco.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 11
Steps:
- Place rice in a medium saucepan along with 1 3/4 cups water. Bring to a boil over high heat; immediately reduce to low heat. Cover and let simmer for 20 minutes. Remove from heat and keep warm.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add onions and garlic and cook, stirring, until golden brown. Add tomatoes, chicken, and sprinkle over curry powder; season with salt and pepper. Reduce heat to low, and cook, stirring, until mixture has thickened and chicken is cooked through, 15 to 25 minutes. Add coconut milk and stir until well combined; cook 5 minutes more. Sprinkle over cinnamon.
- Divide rice evenly among 4 serving plates; top with chicken mixture. Garnish with cilantro and serve immediately.
FRAGRANT JASMINE RICE PILAF
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 servings (about 6 cups)
Number Of Ingredients 10
Steps:
- 1. Heat the butter in a medium saucepan over medium heat. Add the shallots, cumin and salt. Cook, stirring, until the shallots are tender, 2 to 3 minutes. Stir in the rice until the grains are well coated with the buttery shallot mixture.
- 2. Add the broth, orange zest and cinnamon stick. Bring to a boil, cover and reduce the heat to medium-low. Cook until all the liquid has been absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand for 5 minutes. Fluff with a fork, discarding the zest and cinnamon stick. Transfer to a serving dish and sprinkle with the cashews and scallions.
COCONUT JASMINE RICE
Steps:
- Rinse the rice under cold water 3 times or until the liquid runs clear. Add the rice, coconut milk and water to a medium pot; stir well. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 25 to 30 minutes. Remove from the heat and let stand for 15 minutes. Remove the lid and fluff the rice with a fork. Garnish with coconut flakes.
FRIED JASMINE RICE WITH PINEAPPLE, SHRIMP, AND PORK
The addition of pork and shrimp make this pineapple fried rice a main-course dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 16
Steps:
- Stir 2 tablespoons fish sauce with chiles in a small bowl; set chile sauce aside.
- Heat a wok over high heat. Add oil. Add garlic and ginger; cook, stirring, 5 seconds (be careful not to burn them). Add pork shoulder; cook, stirring, until no longer pink, 45 to 60 seconds. Add shrimp; cook, stirring, 1 minute. Add rice; cook, stirring, until heated through, about 1 minute. Add remaining tablespoon fish sauce; cook, stirring, 30 seconds.
- Stir in roast pork or ham, pineapple, snow peas, and sliced scallions; cook until heated through, about 30 seconds. Serve with cilantro, mint, bean sprouts, lime, whole scallions, and chile sauce.
JASMINE RICE
Make and share this Jasmine Rice recipe from Food.com.
Provided by Sweetiebarbara
Categories Medium Grain Rice
Time 20m
Yield 3 cups rice, 4 serving(s)
Number Of Ingredients 4
Steps:
- Bring water, salt, and butter to a boil.
- Stir in rice with a fork.
- Bring back to a boil, then cut heat to simmer.
- Cover (do not take off lid to check on rice, or stir, you may get gummy rice, if you do!) and cook for 15 minutes.
RAINBOW TROUT WITH JASMINE RICE AND CITRUS VINAIGRETTE
Steps:
- Season trout fillets lightly with salt and pepper on both meat and skin sides. Lightly dust fillets with flour and shake off excess. In a non-stick skillet large enough to hold all 4 fish, heat the oil and butter over high heat until almost smoking. (You may need to work in batches or use 2 skillets if you don't have one that is large enough). Carefully place the trout, meat side down, in the skillet and saute for about 2 minutes or until golden brown. Carefully turn the fish over with tongs and finish cooking on the skin side, about 2 more minutes. With tongs, remove the trout from the skillet and serve immediately with the rice and vinaigrette.
- Combine all ingredients in a large saucepan. Add enough salt and pepper to make the water taste slightly salty. Cover and bring to a boil. When the water level drops below the rice, reduce heat to maintain a simmer. Simmer for about 8 minutes and turn off the heat. Leave covered and let stand for about 5 minutes. Fluff rice with a fork and serve hot with the trout.
- Add vinegar, citrus juice, shallots, and mustard to a blender. Blend for 30 seconds. Slowly add oil while machine is running until emulsified; the vinaigrette should be thick. Season with salt and pepper, to taste. Add more citrus juice, to taste, if desired. Drizzle over trout. Toss with steamed fresh seasonal vegetables, if desired.
JASMINE RICE PUDDING WITH TOASTED COCONUT
Light, fluffy and aromatic, this recipe is a great dessert. This is good warm or cold.
Provided by corinnegeary
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 1h40m
Yield 6
Number Of Ingredients 6
Steps:
- In the top of a double boiler, combine rice, sugar, milk, and cinnamon. Stirring constantly, cook over lightly simmering water for 1 1/2 hours.
- Meanwhile, preheat oven to 300 degrees F (150 degrees C). Spread coconut evenly over a cookie sheet; bake for 5 minutes, or until just beginning to turn golden brown.
- Stir vanilla into rice pudding, and remove pan from heat. Divide into bowls, and top with toasted coconut. Serve warm, or chill if desired.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 30.1 g, Cholesterol 8.1 mg, Fat 3.9 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 2.9 g, Sodium 59.8 mg, Sugar 15.5 g
CINNAMON JASMINE RICE PUDDING
This baked rice pudding is just a little different from other rice puddings..been in the family for years..you'll love it !
Provided by Patricia Manson1
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- PREHEAT OVEN: 350F Degrees.
- Place in saucepan 2 1/2 cups water.
- Bring water to a boil and add 1 cup of the Jasmine Rice.
- Reduce heat and simmer for about 20 minutes.
- Rice should be almost dry.
- Combine cooked rice with rest of the ingredients except for the cinnamon and whole cream.
- Pour into a greased 1 quart casserole.
- Sprinkle cinnamon over top of rice.
- Bake in oven for about 40 minutes.
- (Check pudding in 35 minutes).
- Pudding should not be dry (moisture should show in the middle of pudding).
- Take out of oven and allow to sit about 15 minutes.
- Serve warm with a little of the whole cream.
Nutrition Facts : Calories 533.5, Fat 24.4, SaturatedFat 14.3, Cholesterol 169.5, Sodium 170.5, Carbohydrate 69.9, Fiber 1.2, Sugar 37.7, Protein 10.1
WARM JASMINE RICE SALAD WITH SHRIMP AND THAI HERBS
Provided by Bruce Cost
Categories Salad Leafy Green Pepper Rice Side Lunch Mint Shrimp Cucumber Cilantro Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 15
Steps:
- When the rice is just cooked and has sat 10 to 20 minutes, combine it with the chile, dried shrimp, peanuts, cucumber, cilantro leaves, and mint.
- Combine the lime juice, fish sauce, oils, and sugar, and mix into the rice. Toss in the black pepper and shrimp. Serve on a bed of greens.
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