There are, by my count, at least seven levels of fried chicken. The worst of them is good; the best, which I waited forty-four years to find, led to what can only be called an out-of-body experience. Let’s start at …
Cooking Instructions for Jasmine Brown Rice
Jasmine rice is a long-grain variety of rice that has a nutty scent when cooked. The rice originated in Thailand and sometimes is referred to as Thai fragrant rice. The rice becomes less sticky when cooked and works well in stir-fries, stew or as a side dish. High-quality jasmine rice will have a more potent fragrance and chewy texture than low grades. The rice absorbs water while it cooks on the stovetop, which causes it to nearly double in size. Add this to my Recipe Box.
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Instructions
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Rinse the jasmine rice under cool running water in a mesh colander. Run your fingers through the rice until the water runs clear.
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Pour the brown rice into a cooking pot. Cover the rice so that 3/4 inch of water covers it.
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Bring the water to a boil. Leave the pot uncovered on the stovetop.
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Reduce the heat to low. Cover the rice with a lid and allow it to simmer for 20 minutes or until it cooks through.
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Remove the jasmine rice from the stovetop. Allow it to sit covered for 10 minutes.
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Fluff the cooked rice with a fork or chopsticks. Serve while it remains hot.
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Tips & Warnings
1 1/2 cups of brown jasmine rice will yield around 3 1/2 cups of cooked rice.
Avoid covering the rice with too much water because it will not absorb it all and it will cause the rice to have a mushy texture.
References
- Photo Credit Eising/Photodisc/Getty Images
