Brown Jasmine Rice Recipe
Brown jasmine rice is grown in the marshy
river delta area south of Galveston, Texas, by a third generation of
rice growers. It is sold by Lotus Foods under the label of Lowell
Farms. It is a pale tan, long-grain rice that we found cooks up very
much like white rice because the bran and germ layers are so thin. But
be prepared; it is a bit moist, like regular jasmine rice, rather than
dry, like other long-grain brown rices. We found this had the most
appealing aroma of all the brown rices, delicate and slightly nutty.
The flavor is equally light and not overly sweet like other brown
rices. We do not add salt during cooking; it is too strong and can be
detected in the final flavor. This rice became a fast favorite.
Summary
Ingredients
| 1 cup domestic brown jasmine rice | ||
| Water | 2 Cup (16 tbs) | |
| Unsalted butter | 1 Tablespoon | |
Directions
1. Coat the rice cooker bowl with nonstick cooking spray or a film of
vegetable oil. Place the rice in the rice bowl. Add the water and
butter, swirl to combine, close the cover, and set for the
regular/Brown Rice cycle.
2. When the machine switches to the Keep Warm cycle, let the rice
steam for 15 minutes. Fluff the rice with a wooden or plastic rice
paddle or wooden spoon. This rice will hold on Keep Warm for 1 to 2
hours. Serve hot.
Machine: Medium (6-cup) rice cooker; fuzzy logic or on/off
Cycle: Regular/Brown Rice
This recipe has been excerpted from The Ultimate Rice Cooker Cookbook written by Beth Hensperger. To learn more about Beth, visit her blog at www.notyourmotherscookbook.com.
vegetable oil. Place the rice in the rice bowl. Add the water and
butter, swirl to combine, close the cover, and set for the
regular/Brown Rice cycle.
2. When the machine switches to the Keep Warm cycle, let the rice
steam for 15 minutes. Fluff the rice with a wooden or plastic rice
paddle or wooden spoon. This rice will hold on Keep Warm for 1 to 2
hours. Serve hot.
Machine: Medium (6-cup) rice cooker; fuzzy logic or on/off
Cycle: Regular/Brown Rice
This recipe has been excerpted from The Ultimate Rice Cooker Cookbook written by Beth Hensperger. To learn more about Beth, visit her blog at www.notyourmotherscookbook.com.
Chef
