Jasmine rice is a fine rice grown mainly in Asia and is typical of the famous Thai cuisine. It belongs to the Indica variety of Southeast Asian areas where the typically tropical climate favours a flourishing growth of this type of rice which is also loved in the West.
The jasmine rice grain is transparent and slightly elongated. Its name derives from the intense floral aroma it gives off during cooking. Often called Thai rice, jasmine rice is suitable in the kitchen for the preparation of individual dishes and rice salads precisely because it contains little starch and the grains remain well separated even after prolonged cooking.
Cooking Jasmine Rice
To obtain perfectly cooked jasmine rice, it’s essential to observe the ratios or proportions of rice and water. For each part of rice, two parts of water are needed. As it’s done for many varieties of rice, likewise for jasmine it’s also necessary to have a rinsing phase. Wash the jasmine rice well several times until the water is completely clear and transparent.
Bring the water to the boil, add salt then add the rice. Cover and cook over a low heat for about ten minutes (it’s always best to strictly follow the cooking times as indicated on the package).
After this time the water will be completely absorbed. Turn off the heat and, with the help of a spoon, separate the rice well. Cover again and let it stand for another 10 minutes before seasoning or serving.
Making Pilaf Rice with Jasmine Rice
Typically used as an accompaniment to chicken curry, rice pilaf is not a type of rice but a recipe. Jasmine rice can also be made as rice pilaf.
Chop an onion finely and brown it in a drizzle of oil. Add the rice and 3 cloves of garlic. Cover with water and salt. Bring to the boil and cook until the water is completely absorbed. Once cooked, husk the rice and let it rest for about ten minutes.
Jasmine Rice and Squash Recipe
Preparations with this type of rice as an ingredient are usually light recipes, packed full of nutrients. When combined with pumpkin and other vegetables, this rice absorbs the flavor of the vegetables.
The jasmine rice recipes with squash shared here will be the stars of the table and undoubtedly become among your family’s favorites. They are rich dishes loaded with nutrients, a delight for the palate and for the body. This recipe is made with Mahatma® Jasmine Rice. Here: mahatmarice.com/products/jasmine-white-rice/ you can learn more about this rice and find more recipes!
The delicious nutty flavour of jasmine rice and its floral aroma envelop a host of vitamins and minerals that are beneficial for your health. Pumpkin is a source of vitamins A, B, C, and E and is rich in minerals such as potassium, calcium, iron and zinc. Together they make a powerful combination of nutrients that make them a great ally for rugged health..
Ingredients
- 4 medium pieces of pumpkin.
- 2 cups cooked Mahatma® Jasmine Rice.
- 3 tablespoons chopped parsley or cilantro.
- ½ cup peas.
- 1 tablespoon unroasted sesame oil.
- Salt to taste.
- 1 tablespoon black sesame.
Ingredients for the Sauce
- ½ cup coconut milk.
- 1 tablespoon soy sauce.
- 2 tablespoons lemon juice.
- 1 teaspoon maple syrup.
- ½ teaspoon toasted sesame oil.
Preparation
- Preheat the oven to 200 °C (390 F).
- Place the peeled pumpkin pieces on a tray lined with baking paper. Spread with sesame oil and salt.
- Bake for half an hour or until tender and caramelized. It is convenient to turn them a couple of times to achieve uniform cooking.
- Steam the peas until they are tender.
- Prepare the sauce, beating all the ingredients together. Set aside.
- Place the rice in a pot or frying pan. Add the sauce and heat stirring until well mixed.
- Remove from the heat and add the finely chopped parsley or coriander.
- Serve the rice with the pumpkin and peas.
- Finally, sprinkle with toasted black sesame seeds for garnish.
Do you enjoy exploring different, more exotic types of rice? What are your favourite rice dishes? Let us know in the comments below!
