Jasmine Rice

You’ve been cooking Jasmine Rice wrong your whole life! Most recipes get it wrong because it’s not widely known that jasmine rice is softer than most, so you need LESS water than normal white rice to be fluffy rather than gummy.  Use just 1 1/4 cups water for every 1 cup of rice. Use for... Get the Recipe The post Jasmine Rice appeared first on RecipeTin Eats.

Jasmine Rice

You’ve been cooking Jasmine Rice wrong your whole life! Most recipes get it wrong because it’s not widely known that jasmine rice is softer than most, so you need LESS water than normal white rice to be fluffy rather than gummy.  Use just 1 1/4 cups water for every 1 cup of rice.

Use for all things Thai – and anything really. It’s just a really great rice!

How to cook Jasmine Rice

Jasmine rice is a lovely, subtly perfumed rice used across South East Asia. It’s strongly associated with Thai food, and used for serving with everything from Thai marinated chicken to Chilli Basil Stir Fry, Satay Skewers and Thai Red Curry.

It’s also used to make Thai fried rice and Pineapple Fried Rice which is the other recipe I’m sharing today!

The BEST Pineapple Fried Rice! Thai version.

The secret for how to cook jasmine rice perfectly

What most people do not know is that jasmine rice is softer than most white rice, which means you need less water in order for the rice to cook so it’s soft and fluffy, rather than gummy on the outside.

So while most rice is cooked with 1.5 cups of water for each cup of rice, for jasmine rice, it’s reduced to 1 1/4 cups of water.

Yes, 1/4 cup really makes a difference! I made a lot of overly soft jasmine rice in my life that I was never really happy with until I finally figured this out.

Water to rice ratio - jasmine rice

There is NO NEED to rinse rice!!

Busting an age old myth here – that rinsing the rice is mandatory for fluffy rice. NO it is not! I have made so much rice in my time verifying this exact fact.

Here’s what I know:

  • No rinsing – if you use 1 1/4 cups of water for every 1 cup of jasmine rice, your rice will be fluffy even without rinsing
  • If you rinse, you must reduce the water by 2 tablespoons to factor in the extra water than remains in the rice (ie 1 1/4 cups water minus 2 tablespoons)
  • If you rinse AND soak for 1 hour, you must reduce the water by 3 tablespoons (ie 1 1/4 cups minus 3 tablespoons)
  • Rinsing vs no rinsing – rinsing yields a barely noticeable marginal improvement in fluffiness. It would not be noticeable to most people;
  • Only rinse IF you buy your rice direct from a rice farm, or similar, to remove debris and anything that night remain from the processing; and
  • No need to clean if you buy retail – If you buy rice at the store in shiny plastic packets, your rice should already be clean – and that includes less starch too.

Let’s face it. Rinsing rice is a pain. For an extra 2% fluffiness, it’s just not worth it (in my humble opinion).

How to wash rice

How to cook Jasmine Rice

Once you get the rice and water ratio right, then the steps are exactly the same as cooking normal white rice and basmati rice:

  • RAPID SIMMER – Put water and rice in saucepan, bring to simmer on high heat as fast as you can. You want the whole surface to be rippling, the edges bubbling and white foam;
  • COVER and turn to LOW – Turn heat down and cover, cook 12 minutes. Do not lift lid!
  • Stand 10 minutes to let the rice finish cooking. If you skip this, the grains are wet and slightly hard in the middle;
  • Fluff! Use a rubber spatula or rice paddle – this stops the grains breaking (Jasmine rice is softer than most white rices).

How to cook jasmine rice

And voila! Fluffy Jasmine rice. ????

Freshly cooked Jasmine Rice

Use for all things Thai, Vietnamese dishes, stir fries, and use for fried rice like Nasi Goreng. Though traditionally associated with South East Asian foods, it will goes perfectly with any Asian foods, and even Indian food if you don’t have basmati rice.

And just generally for anything you want to serve with rice, whether Asian or not! – Nagi x


Watch how to make it

 

Plate of Jasmine Rice
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How to cook Jasmine Rice (stove)

Recipe video above. The key to fluffy jasmine rice is to use less water than usual because it's a softer rice - only 1 1/4 cups for each 1 cup of rice. most recipes get this wrong. Rinsing is optional - it barely makes a difference to fluffiness (see comments in post). And it'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.
Course Sides
Cuisine Asian, Modern Vietnamese, Thai
Keyword how to cook jasmine rice, Jasmine rice
Prep Time 1 minute
Cook Time 12 minutes
Rest 10 minutes
Servings 3 - 4
Calories 169kcal
Author Nagi

Ingredients

  • 1 cup jasmine rice
  • 1 1/4 cups water (cold tap water)

Rinsed rice:

  • 1 cup jasmine rice
  • 1 1/4 cups MINUS 2 tbsp water

Instructions

  • No rinsing (my everyday method):
  • Place rice and water in a medium saucepan with a tight fitting lid. Bring to rapid simmer on medium high.
  • Turn down to low or medium low so it's simmering gently, place lid on. Do not lift lid during cook.
  • Cook 12 minutes or until water is absorbed by rice - tilt pot 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.

RINSED RICE (Note 3):

  • 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. Follow cook steps above in No Rinsing.

Notes

1. Saucepan size - use a medium saucepan for up to 2 cups. For 3 cups rice+, use a pot. If lid is not tight fitting or heavy, then you may get bubble overflow - reduce heat if this happens, it will subside as water gets absorbed by rice. Clear lid is easiest - you can see what's going on inside without lifting the lid.
2. You need simmer, if it sits there doing nothing then the rice bloats and goes gummy.
3. Rinsing - only rinse if a) force of habit you can't break b) you bought direct from a rice farm or similar and the rice might need cleaning. Retail rice sold in packets is clean.
4. Nutrition per serving, assuming 4 servings.

Nutrition

Calories: 169kcal | Carbohydrates: 37g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Calcium: 13mg | Iron: 1mg

Life of Dozer

A common sighting – Dozer trotting off ahead of me to join his friends on the beach. I get there eventually!!

Dozer-trotting-ahead-of-me

The post Jasmine Rice appeared first on RecipeTin Eats.

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Pineapple Fried Rice (Thai)

There’s various versions of Pineapple Fried Rice around, but I think the best is Thai. The sweet, juicy pieces of pineapple goes so well with the savoury flavoured jasmine rice! Terrific side dish for tropical dishes, summer BBQ’s and of course, with all things Thai. Pineapple Fried Rice Pineapple Fried Rice is of Thai origin,... Get the Recipe The post Pineapple Fried Rice (Thai) appeared first on RecipeTin Eats.

Pineapple Fried Rice (Thai)

There’s various versions of Pineapple Fried Rice around, but I think the best is Thai. The sweet, juicy pieces of pineapple goes so well with the savoury flavoured jasmine rice! Terrific side dish for tropical dishes, summer BBQ’s and of course, with all things Thai.

Pineapple Fried Rice

Pineapple Fried Rice is of Thai origin, though there’s iterations of it all around the world. While some recipes use little more than a dash of soy sauce, this is a recipe that stays true to the Thai way and will evoke memories of warm balmy evenings in Thailand, eating at beach shack diners with your toes squidging in the sand, sipping on fruit cocktails.

Or – at rickety tables at your cheerful local Thai restaurant. ????

This is the rice dish that was spied on the side of the Honey Soy Chicken recipe I shared on Monday. Noticed and requested by a number of readers!

Here is the photo in question:

Plate of honey soy garlic chicken with a side of pineapple fried rice

And here’s a nice close up of the pineapple rice so you can see it in all its glory! Fluffy grains of jasmine rice, colourful veggies, sweet juicy pieces of pineapple all tossed in a savoury, slightly sweet Thai fried rice sauce.

Close up of Pineapple Fried Rice (Thai)

What goes in Pineapple Fried Rice

Here’s what you need to make Pineapple Fried Rice – the Thai way (the best way!). While it is of course best to make this with fresh pineapple when they’re ripe and at their prime, canned is perfectly acceptable (and a heck of a lot faster to prep!).

Ingredients in Pineapple Fried Rice (Thai)

3 Thai Sauce Options

The right sauce is key to making a really tasty pineapple fried rice and this recipe offers 3 options, all of which are very tasty:

  • Fish sauce + oyster sauce – truly authentic Thai, terrific caramelisation / depth of flavour. In fact, purists say it’s “illegal” to use soy sauce in Thai cooking. That if you do, it’s Chinese food not Thai!
  • Soy sauce + oyster sauce – typically thought of as Thai homestyle.
  • Soy sauce + Maggi seasoning* – commonly used by Thai restaurants outside of Thailand

* Thai Seasoning Sauce is a sauce with more flavour than soy sauce. Gold Mountain is the most common one in Australia. It is available in Asian stores and some grocery stores, and costs around $2 for a large bottle.

Feel free to use any cookable vegetables you want. I like using colourful veggies – on theme with this tropical dish!


How to make Pineapple Fried Rice

It’s nice and quick to make – everything is just fried up in a skillet or wok. Use a large one so you can toss enthusiastically because that’s the key to reducing the sauce down and making it almost “caramelise” the rice grains which = flavour!

How to make Pineapple Fried Rice (Thai)

Skillet filled with Pineapple Fried Rice (Thai)

What to serve it with

Though this is a Thai side dish, it would be criminal to limit this it to only when serving Thai foods – or even just Asian foods!! In fact, as mentioned above, this is the very side that was depicted in Monday’s grilled Honey Soy Chicken which, despite having soy sauce in it, is the only Asian thing about it.

It’s practically a mandatory side for tropical themed menus, it will pair beautifully with Caribbean foods (like Jerk Chicken), or use it to elevate simple mains such as pan seared fish.

I’d weep with happiness if I saw it alongside a pile of sticky BBQ Pork Ribs, slices of ultra tender Beef Brisket, Sticky Chicken or any seared, grilled or baked salmon, shrimp/prawns or fish.

Here’s a little preview of some of the above mentioned – plus a few extras:

Ideas for things that go with pineapple fried rice

And one last thing – as with all fried rice dishes, while it’s best served straight out of the wok, this isn’t usually practical if you’re making multiple things on the stove or it’s part of a spread. So you’ll be pleased to know that it reheats very well in the microwave – or even covered in the oven! – Nagi x


Watch how to make it

The BEST Pineapple Fried Rice! Thai version.
Print

Pineapple Fried Rice (Thai)

Recipe video above. Terrific side dish option with a tropical or summer flair! This is a Thai dish made with a classic Thai Fried Rice Sauce. Use ONE of the 3 sauces - all are traditional. Serve with all things Thai, Asian, BBQ, tropical themed, Caribbean (excellent match!), fish, prawns/shrimp, salmon - see in post for ideas. Also - featured in Monday's Honey Soy Chicken.
Course Side Dish
Cuisine Thai, Tropical!
Keyword pineapple fried rice, Thai fried rice, thai pineapple fried rice
Prep Time 10 minutes
Cook Time 10 minutes
Servings 6 - 8 as a side
Calories 187kcal
Author Nagi

Ingredients

  • 2 tbsp vegetable oil
  • 2 garlic cloves , finely minced
  • 1/2 onion , finely chopped
  • 1/2 red capsicum / bell peppers , diced (~ 3/4 cup)
  • 1/2 cup peas , frozen
  • 3 cups day old jasmine rice , cooked (Note 1)
  • 1 1/2 cups pineapple pieces , fresh or canned drained (~ 220g) (Note 2)
  • 1/2 cup green onion , sliced

Sauce Option 1 (Base version, recommended):

  • 1 tbsp oyster sauce
  • 1 1/2 tbsp fish sauce
  • 1/2 tsp sugar

Sauce Option 2:

  • 1 tbsp oyster sauce
  • 1 1/2 tbsp soy sauce , light or all purpose (not dark soy)

Sauce Option 3:

  • 1 1/2 tbsp soy sauce
  • 1 tbsp Thai Seasoning (Gold Mountain)

Instructions

  • Heat oil in a wok or large non stick skillet over high heat.
  • Add garlic and onion, cook for 1 minute.
  • Add capsicum, cook for 1 minute.
  • Add peas, stir for 30 seconds.
  • Add rice and Sauce ingredients of choice. Cook, stirring constantly, for 2 minutes or until rice grains goes from being wet with sauce to sort of caramelised.
  • Add pineapple, stir for just 30 seconds to warm through.
  • Stir through green onions then serve!

Notes

PROTEIN ADD INS - If you would like to add meat (chicken, prawns/shrimp) just add it mid onion cook. I would use about 150g/5 oz chopped into small pieces. Egg would be great too - use 2, whisk, cook a messy omelette, remove, chop. Make recipe, toss egg back in at end.
1. Jasmine Rice - fried rice needs to be made with day old rice so it's dried out and less sticky. If you try to make it with fresh rice, it comes out a gluey mess.
You will need 1 cup (200g) uncooked rice to make 3 cups cooked.
Pineapple Fried Rice Emergency?? Cook rice, spread out on tray and let it cool. Freeze 1 hour, then thaw = "day old rice" ready to make fried rice!
Handy tip - keep bags of cooked rice in the freezer. It's perfect for making fried rice (defrost from frozen in microwave about 3 minutes on high per 2 cups of cooked rice).
2. Pineapple - of course this is best made with fresh pineapple but canned will do in a pinch. You'll need a 440g/14oz can of pineapple pieces (or slices, then chop), drain then use about 3/4 of the can (can weight includes the juice).
3. Sauce Options:
  • Fish sauce + Oyster Sauce (base recipe) - the version that purists say is "real" Thai fried rice because if you use soy sauce, it makes it Chinese (or other Asian)
  • Soy Sauce + Oyster Sauce - more akin to Thai home cooking
  • Sauce with Thai Seasoning Sauce is commonly used by Thai restaurants in Australia.
All are delicious, that I promise you!
4. Nutrition per serving, assuming 6 servings.

Nutrition

Calories: 187kcal | Carbohydrates: 35g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Sodium: 322mg | Potassium: 176mg | Fiber: 2g | Sugar: 6g | Vitamin A: 510IU | Vitamin C: 40mg | Calcium: 27mg | Iron: 1mg

Life of Dozer

The local Pet-O is like Disneyland for dogs – they hoon around the warehouse in a tizzy of excitement over the smell of treats and dog food, not to mention toys, toys, everywhere…

But Dozer? He’s figured out the best place to be is behind the counter. That’s where the shop assistants reside who dole out the seemingly endless supply of dog treats. “It’s his payment for helping!” they declare.

Hmmph. He seems to be getting “paid” a LOT more than he’s helping (negative contribution, it seems to me!).

Dozer serving customers at the pet shop

 

The post Pineapple Fried Rice (Thai) appeared first on RecipeTin Eats.

Source : Recipe Tin Eats More   

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