Jasmine rice is a lovely, subtly perfumed rice used across South East Asia. It’s strongly associated with Thai food, and used for serving with everything from Thai marinated chicken to Chilli Basil Stir Fry, Satay Skewers and the many Thai curries out there.
Grandads Cookbook is a collection of recipes from various sources reproduced here for convenience. Recipes are accredited to their original author where known and links are provided to any online source materials.
A recipe from my Thai food collection
Thai food is vibrant, colourful, and absolutely delicious ,I love it and I’m sure you will too!
Jasmine Rice
Ingredients
- 1 cup Jasmine Rice
- 1¼ cups Water cold from the tap
Conversions
Instructions
- Place rice and water in a medium saucepan (one with a tight fitting lid). Bring to rapid simmer with NO LID on medium high.
- Turn down to low or medium low so it’s simmering gently, then place lid on. Do not lift lid during cook.
- Cook 12 minutes or until water is absorbed by rice – tilt pot to check (if lid not glass, then QUICKLY lift lid to check).
- Keep the lid on then remove from heat. Stand 10 minutes, fluff with rubber spatula or rice paddle, then serve
You may also like one of my other favourite recipes …
1
Thai Green Chicken Curry
An easy to make authentic Thai curry easily adapted for vegetarian diets.
Check out this recipe
2
Prawn Pad Thai
Check out this recipe