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Rice - Thai Jasmine
1 serving = 3/4 cup cooked rice
2-3 Servings: Dry Rice: 1/2 Cup Water/Broth: 1 cup Butter/Oil: 1 – 1.5 tsp. 4-6 Servings: Dry Rice: 1 cup Water/Broth: 1 3/4 cup Butter/Oil: 1 Tbsp. 8-10 Servings: Dry Rice: 2 cups Water/Broth: 3 1/2 cups Butter/Oil: 2 Tbsp. Directions Combine 1 cup rice, 1 3/4 cup water, and 1 tbsp butter (optional) in a pot and bring to a boil. Cover with a tight-fitting lid, reduce heat to low-simmer for 40 min. Remove from heat (with lid on!) and steam for 10 minutes. Fluff with fork. *If rice is crunchy at the end of cooking time, it may be necessary to add 1-2 Tbsp. liquid and cook longer. Tip: To prepare in rice cooker, use same water-rice ratio.
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