Named after the sweet smell of the native Jasmine Flower of Thailand, Jasmine Rice is slightly spicy even when cooked el dente. Jasmine Rice needs rinsing to remove the starch and if you have the time, let it rest and “dry” a bit before cooking.
Jasmine Rice
Compared to nearly all other rice’s, Jasmine rice is cooked 1 part rice to 1.5 parts liquid, and always goes hand in hand with Thai dishes, like Thai Curry Shrimp Soup and Red Thai Curry.
Products have various CHO counts so pay and even the same products can change their CHO over time.
Basmati and Jasmine Rice each have slightly less Carbs than long grain converted rice – 12 CHO vs 15 CHO per 1/3 cup.
Ingredients
- 1 cup (180 gr) Jasmine Rice (35 CHO/45 GR DRY) 140 CHO
- 1.5 cups water 0 CHO
- 1 tsp. salt 0 CHO
TOTAL CHO 140 CHO
- TOTAL WEIGHT 516 GRAMS
- 140 CHO DIVIDED BY 516 GRAMS = .271 CHO/GRAM
- 1/3 CUP = 43 GRAMS (.271 CHO x 43 GR) 11.65 CHO/1/3 CUP
Instructions
- Rinsing and soaking the rice is essential to removing the starch, and a light, fluffy stickier rice.
- Place rice in a fine mesh sieve over a larger bowl. Run cold water over the rice, stirring with your fingers while the water drains into the bowl. (The water in the bowl will be starchy looking to begin with and get clearer as more starch is removed.)
- Empty the bowl of starchy water and continue rinsing and emptying the bowl until the water in the bowl is clear. This is usually close to 10 times.
- Rest the rice in the sieve over the bowl for 20 minutes and let drain.
- You want the rice dry to the touch on top of the sieve.
- Always cook Jasmine 1 part rice: 1.5 parts liquid.
- Bring the water and salt to a boil. Add the rice, return to a boil.
- Once rice is boiling, reduce heat to low and cover tightly. Do not stir the rice.
- After 15 minutes, there should be holes in the top of the rice and little liquid.
- Remove from heat and let rest 5 minutes. Fluff with rice paddle or a fork and serve immediately.
