Best 8 Easy Lavender Or Jasmine Rice Recipes

JASMINE RICE

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.

JASMINE RICE

Steps:

• In a small saucepan, heat oil over medium-high heat. Add lemongrass, shallot, and garlic; cook, stirring, until fragrant and translucent, about 1 minute.
• Add rice and mix to coat with oil; cook until slightly toasted, about 1 minute. Add 1 cup water, stock, and salt; stir to combine. Cover and cook until liquid is absorbed and rice is cooked through, about 15 minutes.
• Remove from heat and let stand, covered, 5 to 10 minutes. Fluff with a fork and garnish with scallions; serve immediately.

20 BEST WAYS TO USE JASMINE RICE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious jasmine rice recipe in 30 minutes or less!

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.

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.

EASY LAVENDER OR JASMINE RICE

Steps:

• heat water with teabags or lavender or Jasmine to a boil. Add rice and cook as directed.
• Remove teabags if used, and serve with any dish. Very good with any stir fry

GINGER JASMINE RICE

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

Steps:

• Rinse rice: Place rice in a fine-mesh strainer set inside a large bowl. Fill the bowl with enough cool tap water to cover the rice by an inch or two. Use your hand to gently stir the rice, 30-40 seconds; then lift the strainer from the bowl. The water in the bowl will be cloudy from the rice starch. Empty the water, set the strainer in the bowl again, and repeat the process until the water that covers the rice is mostly clear (probably two or three changes of water); the rice grains will begin to look translucent. Discard the water in the bowl; set the strainer on top and let the rice drain, about 5 minutes, gently shaking the strainer occasionally to get rid of excess water.
• Cook rice: Place the drained rice into the rice cooker in an even layer. Add 2 cups water; the level should be close to an inch above the rice (or the height of one knuckle above your forefinger). Add more water to reach this marker if necessary. Close the lid and turn rice cooker on; rice is done when indicated by the rice cooker. Once done, let the rice sit in the rice cooker with the cover on for about 15-20 minutes. Don't skip this step: it allows some of the moisture to dissipate as steam, and some to get reabsorbed into the rice. This keeps the rice from clumping and gives the grains a chance to cool slightly, so when you fluff the rice, the grains don't break apart.
• Fluff rice: Open the rice cooker and use a spoon or fork to gently separate and fluff the cooked grains. The rice will keep for several hours after fluffing in the rice cooker on the "Warm" setting. To serve, pack a small bowl with rice, level off the top, and turn it over onto a plate; lift the bowl away to uncover a tidy dome of rice. (Store leftover cooked rice in a covered container in the refrigerator, 1-2 days.)