Jasmine rice belongs to long grain fragrant rice. Its fragrance resembles Pandan (A plant used to flavor cosines in Southeast Asia and South Asia) and popcorn. This fragrance is due to the natural production of a compound 2-acetyl-1-pyrroline.
Jasmine rice usually is grown in Thailand, Cambodia, Laos, and Vietnam. Brown Jasmine rice is a good healthy substitute for white rice. It helps to lower the cholesterol level due to a substance called gamma-oryzanol. It contains Vitamin A, Vitamin B, and beta-carotene.
Steamed Jasmine rice ideal for eating with fried, grilled, or braised food items. You can serve Brown rice with your favorite curry or soup. We hope you enjoy the recipe.
- Jasmine brown rice: 1 cup
- Water: 2 cups
- Salt: To taste
- Take 2 cups of water in a saucepan and bring to a boil over high heat. Add salt to taste.
- Rinse the brown rice and soak it in water until the water boils.
- As it boils, add the rice, reduce the heat, and cook uncovered.
- Cover the pan when the water level drops below the rice. Let it simmer for 30 minutes on very low heat.
- Turn off the heat and let the rice sit with the lid on for 10 minutes.
- Remove the lid and fluff with a fork.
- Dish it out and serve it with your favorite curry.