Quizzes & Puzzles6 mins ago
Cooking Jasmine Rice...can Never Get It Right , Grrrrrrr !!!
2 Answers
its definately not easy, over the years i still get it wrong. even my x wife who is thai cannot cook it to perfection in a rice cooker , it allways turns out "stodgy" i understand pilui rice does not have the same problem it seems to be more tough and less stodgy .
i want it to fall off the sppon as i see in many resturaunts, clean crisp rice non stodgy or gluey .
ive been washing it before hand, cooking it in pan following instructions from cooks on youtube etc . simmering the correct time, leaving to stand etc etc.
just cant get it right .
how do you do yours .
i want it to fall off the sppon as i see in many resturaunts, clean crisp rice non stodgy or gluey .
ive been washing it before hand, cooking it in pan following instructions from cooks on youtube etc . simmering the correct time, leaving to stand etc etc.
just cant get it right .
how do you do yours .
Answers
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For more on marking an answer as the "Best Answer", please visit our FAQ.350g/12oz jasmine rice, rinsed until the water runs clear
600ml/1 pint boiling water
2 spring onions, chopped
1 small handful fresh coriander, roughly chopped
dash light soy sauce
dash toasted sesame oil
1.Place the rice into a heavy-based saucepan and add the boiling water. Bring to the boil, then cover with a tight-fitting lid and reduce to a low heat. Simmer for 15-20 minutes, or until all of the liquid has been absorbed and the rice is cooked al dente.
2.Uncover the pan and remove from the heat. Fluff up the rice grains with a fork, stir in the remaining ingredients and serve immediately.
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