Wednesday, February 22, 2012
Yellow Jasmine Rice aka The Best Rice Ever
I usually wont say "The best" when posting recipes because I'm scared people will take that very seriously and then be disappointed when it doesn't live up to their standards. This time I think I've got something special here so I am pretty confident in labeling it "The Best Rice Ever." This stuff is amazing.
They all meet my expectations. You need to try this. Run to the store, get the ingredients and make this as a side dish for dinner. Heck! Make it for your main dish if you wish. I wont judge.
2 Cups of Dry Jasmine Rice
3 Cups Water
3 Chicken Bouillon Cubes (Or I used 1 Tbs. of Better Than Bouillon)
1 tsp. Turmeric
1/2 tsp. Diced Garlic
1/4 tsp. Ground Cumin
1/8 tsp. Cinnamon
1 Bay Leaf
2 Tbs. Butter
In a large pot, add the butter, garlic, turmeric, cumin, and cinnamon. Stir constantly on medium heat for about 2 minutes to get the spices cooking.
Add the jasmine rice and stir to coat the rice. The rice may pop a little bit. Continue to stir constantly for 2 minutes.
Add the water, bouillon cubes and bay leaf and give a good stir. Turn the heat up to high and put a lid on the pot. Once the water is rapidly boiling, turn the heat down to the lowest setting and let alone for 20 minutes.
After 20 minutes, take the lid off of the pot. Remove the bay leaf and fluff the rice with a fork.