Subscribe to Chef Jean-Pierre Newsletter

Check Out Online Store

Let's Go!

 

Jasmine Rice, easy to cook, partners with countless dishes and it’s delicious. The perfect combination!

 
Jasmine rice is one of my favorite types of rice. It has a delicate, floral aroma and a slightly sticky texture that goes well with so many different dishes, such as Shrimp Curry. Whether it’s served as a simple side or used as the base for a more complex recipe, jasmine rice is always a welcome addition to the table. And thankfully, it’s also very easy to cook. This is how to cook jasmine rice perfectly every time!

 

Jasmine Rice

Ingredients
  

½ cup brunoise (very very small) Carrots

    1 cup Jasmine Rice

      ½ cup Coconut Milk and 1 tablespoon unsweetened Coconut flakes.

        1 ½ to 2 cups Water (if using Coconut Milk only use 1 cup water)

          Salt and Pepper to taste

            1 tablespoon chopped Chives

              1 tablespoon Butter

                Instructions
                 

                • Dice Carrots into small brunoise “the smallest possible dice”.
                • Rinse the Rice until the water is clear.
                • In a small sauce pan add the rice, carrots, coconut milk, water, butter, salt and pepper, bring to boil.
                • Add chives and cover immediately, reduce the heat to simmer and cook for about 10 minutes.
                • Take off the heat and let stand for another 10 minutes.  Use a fork to fluff.
                • Or much easier put all ingredients in a rice cooker, turn on and VOILA!!!!!

                 

                Please share this recipe with your family and friends! Thank you!

                 

                Chef Jean Pierre Email Pop-Up

                Join the Chef Jean Pierre community!

                Get his Best Recipes and Product Offers Delivered Right to Your Inbox!

                 

                Top of Form

                Sign Up Today!

                Bottom of Form

                By signing up, I agree to the Terms & to receive emails from ChefJeanPierre.com

                Thank You! You have been successfully subscribed!

                Pin It on Pinterest