Last week, hubby came home raving about how one of his co-workers makes some mean Jasmine rice. Like it's that hard to make...I'm a huge fan of Mexican rice, but I'm open minded and hubby isn't a big rice eater so it surprised me he liked it so much. And it's obviously healthier, which I don't mind one bit! His co-worker chef just uses butter with the rice but I decided to take it up a notch (watch out Emeril) and add some turmeric to make it more of a Thai dish. Which complimented perfectly with our rice noodle soups (which were gluten free btw). YUM!!| Yellow Jasmine Rice | |
| 2 c Uncooked Jasmine Rice 3 c Chicken Broth 1 tsp turmeric 1/2 tbsp minced garlic 2 tbsp butter |
1/4 tsp ground cumin 1/8 tsp cinnamon 1 bay leaf |
| STEP 1: Heat the butter, turmeric, garlic, cumin, and cinnamon in a medium pot over medium heat. Heat until butter is melted.
STEP 2: Add the rice to the pot. Stir and cook over medium heat to slightly toast the rice and spices. You may hear a slight popping or crackling noise as the rice toasts. STEP 3: Add chicken broth and bay leaf to the pot. Place a lid on top, increase the heat to high, and bring the pot to a rolling boil. As soon as it reaches a full boil, reduce the heat to the lowest setting and let it simmer (with the lid in on) for 20 minutes. STEP 4: After letting it simmer for 20 minutes, turn the heat off and let it rest (don't take off the lid!) for an additional 10 minutes. Fluff with a fork and serve! |
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Heat butter, turmeric, garlic, cumin, and cinnamon in a medium pot and stir until butter has melted. Add rice, toasting for a couple of minutes.
Add chicken broth and bay leaf to the pot. Cover with a lid and increase heat till you get a rolling boil. Then reduce heat to a low setting and let simmer for 20 min.
After the 20 min, turn off heat and let sit for another 10 min with lid on.
Fluff with a fork and serve!!!
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