Last Updated on December 8, 2023
Jasmati rice is one of the best long rices in the world, especially if you want to use it as an accompaniment to curry dishes or oriental dishes in general.
The authentic jasmati has been cultivated in India and Pakistan for hundreds of years. Even today, the mountainous areas of the Himalayas are the terrain where the highest quality Jasmati rice is produced. It is a very long grain rice, and becomes even longer during cooking. It can be found in two forms, white jasmati and the darker brown jasmati.
Given the ability of the rice grains to stick together due to the high amount of starch, it is recommended to wash it before cooking. The grains will be less likely to break during the cooking process if rice is also soaked for 30 minutes to two hours prior to cooking.
Jasmati rice is one of the best long rices in the world, especially as an accompaniment to curry recipes with an oriental touch.
This article contains the step by step to get the perfect jasmati rice and also a simple and easy recipe with chicken. Try also this Shrimp Salad with Bangkok Rice Recipe by Following this link: https://riceselect.com/recipe/bangkok-rice-shrimp-salad
Before cooking the jasmati rice: pre-washing and resting
- Remember to measure the water.
- First clean the starch that brings the rice. Its starch content is very high, so in order to keep it loose, wash it several times with cold water in the pan where it is going to be cooked. Rinse it several times until the water comes out clear.
- Once the water is more or less clear, let it stand for about 10 minutes. This will make the grain cook faster and keep it firmer and more whole.
Ingredients
- 7 oz of Sundari jasmati rice
- 250 ml. of water
- Grated zest of one lime or half a lemon
- 1/2 dessert spoon of coriander seeds
- 1/2 teaspoon of whole cumin seeds.
- 1/2 teaspoon of fennel or some aniseed spice.
- Salt (to taste).
Cooking the rice and presentation
- Put rice to cook over smooth-medium heat starting from the cold water in which it was in soaking and that hardly covers the rice.
- Cover it and add a few pinches of salt (this to the taste because normally this rice is to accompany, it does not usually take much). Cook for about 15 minutes if it has been previously soaked. When it’s ready, turn off the heat and let it soak up all the liquid, concentrating the flavors.
- Wash the lime and grate it without getting to the white part. This way it won’t be bitter. Set aside.
- In a frying pan, toast the spices to give more aroma to this rice (this step is optional but it has that point that oriental restaurants give it).
- Toast lightly in a pan the coriander, cumin and fennel without oil for a minute and a half until they begin to take color. Remove immediately from the fire and mix everything (the lime also) with the rice after the rest. Stir and separate the grains with a fork before serving.
- And now the perfect jasmati rice is ready to eat, ideal to accompany any type of dish, whether it is meat, fish or vegetables, a perfect garnish for any recipe.
Jasmati rice with chicken: easy recipe
- Cook the jasmati rice as described above.
- In a stove over medium-high heat, place a frying pan, pour 60 milliliters of olive oil when it is hot.
- Add 3 cloves of garlic to fry for 45 seconds.
- Then add 17 oz of pre-cooked chicken breast cut into pieces and fry for 5 minutes, stirring constantly.
- After 5 minutes, sprinkle 3 tablespoons of finely chopped parsley and fry for an additional minute.
- Turn off the stove and remove the 3 cloves of garlic.
