Okay, this is a pretty big statement to make, but… This Yellow Jasmine Rice is the best rice I’ve ever had.
That’s right. The flavor is essentially incredible. The fragrance as it cooked nearly gave me a high. Plain white rice is dead to me now.If you follow the blog you’re most likely acquainted with the amount I love jasmine rice. I don’t have a clue how I carried on with my entire existence without thinking about it, yet since finding it a little while prior, I can’t stop. It’s mind blowing. In the event that you haven’t attempted jasmine rice yet, go get it NOW.
Jasmine rice is normally fragrant and has the most brilliantly rich, smooth, and practically nutty flavor. You can discover it at most significant general stores either in the global food sources passageway or in the rice area, normally on the base rack. Indeed, even Walmart is in the jasmine rice game and is selling Great Value brand jasmine rice. It tends to be pricy in the event that you get one of those little claim to fame brand holders yet in the event that you purchase an Asian brand (generally in bigger packs on the base rack), it very well may be similarly pretty much as modest as ordinary rice. Likewise check mass containers. A few stores will have jasmine rice (white AND earthy colored) in bulk.Anyway, I chose to kick up the jasmine rice by adding a couple of flavors and something enchanted occurred. The turmeric and cumin added to the rich, nutty kind of the jasmine rice and the little touch of cinnamon added only a trace of hot pleasantness… like hitting the cymbals on a drum pack. The primary chomp was so acceptable, I swear I saw heavenly messengers.
This very delightful yellow rice makes an astounding side to pretty much any barbecued or broiled meat. I have served it with Chicken Adobo, Garlic Butter Baked Chicken Thighs, and Chimichurri Chicken Kebabs. It additionally makes an extraordinary segment to veggie lover suppers. I like to match it with a seared egg and some sautéed greens (see Golden Rice Bowls).
This savory Yellow Jasmine Rice combines warm and fragrant Indian spices and chicken broth to make the most flavorful rice you’ve ever tasted!
INGREDIENTS
- 2 Tbsp butter ($0.22)
- 2 cloves garlic, minced ($0.16)
- 1 tsp turmeric ($0.10)
- 1/4 tsp cumin ($0.02)
- 1/8 tsp cinnamon ($0.02)
- 2 cups uncooked long grain jasmine rice ($0.96)
- 3 cups chicken broth* ($0.38)
- 1 bay leaf, optional ($0.15).
INSTRUCTIONS
- Add the butter, garlic, turmeric, cumin, and cinnamon to a medium sauce pot. Sauté over medium heat for 1-2 minutes, or just until the garlic has softened.
- Add the dry rice to the pot. Stir and cook over medium heat for about 2 minutes to slightly toast the rice. You may hear a slight popping or crackling noise as the rice toasts.
- Add the chicken broth and bay leaf to the pot. Place a lid on top, increase the heat to high, and bring the pot to a rolling boil. As soon as it reaches a full boil, reduce the heat to low and let it simmer (with the lid in place) for 20 minutes.
- After letting it simmer for 20 minutes, turn the heat off and let it rest (do not remove the lid) for an additional 10 minutes. Fluff with a fork and serve.
NOTES
*I use Better Than Bouillon concentrate to make my broth, which provides plenty of salt to flavor the rice.
