Fragrant Jasmine Rice, 2 x 1.3 kg bag
A long-grain rice native to Thailand with a delicate floral and buttery scent. After cooking, the jasmine rice becomes moist, with a soft texture and a slightly sweet nutty flavour. Compared to basmati rice, they have a more subtle flavour whilst still being very aromatic.
Great for Asian cuisines, Thai curries, fried rice or as a side dish.
Origin: Thailand / Cambodia
Weight: 2 x 1.3 kg bag, about 10 servings each
HOW TO BOIL JASMINE RICE
- Wash jasmine rice until the water runs clear.
- Add 1 cup of rice with 1 1/4 cups of water. Bring to boil, then reduce the heat to low.
- Cover and cook for c.14 minutes until the water is absorbed and the jasmine rice is soft.
RECIPE: Vegetable Coconut Thai Curry With Jasmine Rice
- 2 tablespoons coconut oil
- 1/2 medium yellow onion, diced
- 2 large cloves garlic, minced
- 1 thumb-size piece fresh ginger, minced
- 1 stalk lemongrass, finely grated
- 2 bell pepper
- 1 head bok choy, chopped
- 1 cup thinly sliced mushrooms
- 1/2 small jalapeno, seeds removed, chopped fine
- 2 cups chopped cauliflower
- 1 cup halved sugar peas
- 1 cup chopped zucchini
- 2 teaspoon red curry paste
- 2 teaspoon green curry paste
- 2 teaspoon yellow curry powder
- 1/2 teaspoon crushed red pepper flakes, or more to taste
- 800 gram coconut milk
- 2 tablespoons peanut butter or almond butter
- 1 tablespoon maple syrup, to taste
- Himalayan salt to taste
- Pepper to taste
- 3 cups Jasmine rice, cooked
- Cilantro leaves for garnish
- Fresh lime wedges for garnish
- Boil Jasmine rice following the packaging advice.
- Melt coconut oil in a large sauce pan over medium heat. Add onion, garlic, and ginger and sauté until tender, about 4 minutes. Add the peppers, mushrooms, lemon grass, bok choy, jalapeño and other vegetables and cook over medium-high heat until vegetables wilt and soften, stirring occasionally.
- Add the curry pastes and powder; stir into vegetables and cook 1 to 2 minutes until spices are fragrant and fully integrated. Add coconut milk, peanut butter, and maple syrup; stir to incorporate.
- Bring to a simmer over medium heat for 10-12 minutes to reduce and thicken sauce. Add Himalayan salt and pepper to taste.
- Serve over jasmine rice, garnish with fresh cilantro and a slice of fresh lime.
The recipe was inspired by savoringtoday.com
RECIPE: Basked Mushroom Risotto with Caramelized Onions
- 1/2 ounce dried shiitake or porcini mushrooms, finely chopped
- 2 cups boiling water
- 1/3 cup olive oil, divided
- 4 yellow onions (about 2 pounds)
- 4 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1 large sprig fresh rosemary
- 2 cups boiled jasmine rice
- 2 tablespoons balsamic vinegar
- 2 cups low-sodium vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper, plus more for serving
- Arrange a rack in the middle of the oven and heat to 200 C. Rinse the dried mushrooms lightly to remove any dust or grit. Place the mushrooms in a heatproof bowl and pour the boiling water over them. Set aside to steep while you cook the onions.
- Chop 1 of the onions into a fine dice. Heat 2 tablespoons of the olive oil in a 3-quart (or larger) ovenproof pot or Dutch oven over medium heat. Add the diced onion and garlic and cook, stirring occasionally, until soft and golden, about 8 minutes. Push the onions to the side of the pot, and turn the heat up to medium-high. Add the cremini mushrooms and cook for 5 minutes without stirring. Flip the mushrooms and cook until they are quite brown and a crust is developing on the bottom of the pan, about 5 minutes more.
- Drain the dried mushrooms, reserving the liquid. Add the dried mushrooms and rosemary sprig to the pan and sauté briefly. Add the rice and cook, stirring once or twice, until it begins to turn transparent, about 4 minutes.
- Turn the heat to high and add the vinegar, broth, and reserved mushroom steeping liquid. Stir and scrape the bottom of the pan as you add the liquid to deglaze any yummy mushroomy bits sticking to the pan. Stir in the salt and pepper.
- Bring to a boil. Cover the pan with a tight-fitting lid and put it in the oven to bake for 35 minutes.
- While the jasmine rice is baking, make the caramelized onions. Thinly slice the remaining 3 onions. Heat the remaining olive oil in a cast iron skillet over medium heat until shimmering. Add the onions and sprinkle generously with salt. Reduce the heat to low and cook, stirring occasionally, until the onions turn a dark mahogany brown. Let them go as long as you can; I usually cook mine for at least 30 minutes.
- When the rice has finished baking, remove the rosemary sprig, stir, and let it stand uncovered for 5 minutes before serving. Dish it up and top each bowl with a spoonful of caramelized onions, a little extra pepper, and, if desired, a scoop of nutritional yeast or cashew cheese.
RECIPE: Kimchi Fried Jasmine Rice With Extra Greens
- 2 tablespoons vegetable oil
- 1 cup cabbage kimchi, drained and coarsely chopped
- 1 teaspoon gochujang
- 2 cups cold cooked white jasmine rice
- 2 cups thinly sliced tender greens, such as baby bok choy, spinach, or Swiss chard
- 4 medium scallions, thinly sliced
- 1 to 2 teaspoons tamari or soy sauce
- 1 cup of tofu scramble
- 1 tbsp of Kala Namak salt (for the egg flavour)
- 1/2 teaspoon Asian toasted sesame oil
- 2 cups of boiled jasmine rice
- Heat the vegetable oil in a wok or large frying pan over medium-high heat until shimmering.
- Add the kimchi and gochujang and stir-fry until hot and fragrant, 30 seconds to 1 minute.
- Add the jasmine rice and stir-fry until heated through, 1 to 2 minutes. Add the greens, scallions, and 1 teaspoon of the tamari or soy sauce, and stir-fry until greens are wilted. Taste and add more tamari or salt if needed.
- Push the rice over to one half of the pan and pour the tofu and black Himalayan salt in the other half. Stir and scramble the tofu into soft curds with a rubber spatula, then mix into the rice. Drizzle with the sesame oil and serve immediately.
The recipes are inspired by www.thekitchn.com
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