Recipe Author – Mary Sue Millikan and Susan Feniger – American chefs, restaurateurs, cookbook authors
Long-grain jasmine rice is a popular side dish in Southeast Asian dishes. It has a pleasant, slightly creamy aroma and goes well with chicken, vegetables and seafood with sauces. To cook beautiful friable rice on the stove, it is important to rinse it thoroughly in cold water to remove excess starch, and also observe the proportions of rice and water. During cooking, do not open the lid, and after it is cooked, let the rice infuse for a few more minutes under the lid before loosening and serving.
Time: 40 min
Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. jasmine rice or other long-grain white rice
- 3 tbsp. cold water
- Rinse the rice in cold water to remove starch and impurities. Drain and put rice in cold water in a thick-bottomed pan. Bring water to a boil without covering, over high heat.
- Stir, reduce heat to low, cover the pan tightly, and cook rice for 20 minutes. Remove the closed pan from the heat and let it stand under the lid for 10 minutes.
- Remove the lid and carefully loosen the rice with a fork or rice spatula. Serve hot.
Output: 5 tbsp.