Basic recipe on how to cook brown jasmine rice:
Ingredients:
1 cup of brown jasmine rice
2 cups of water
A pinch of salt
Instructions:
Rinse the Rice: Start by rinsing your brown jasmine rice under cold water. You can do this by placing the rice in a strainer and running water over it until the water runs clear.
Soak the Rice (Optional): This is not a required step, but if you have some extra time, soaking the brown jasmine rice for 30 minutes to an hour can reduce cooking time and make the rice a bit fluffier.
Cook the Rice: Add the rinsed (and soaked, if you chose to do that) rice to a pot. Add two cups of water and a pinch of salt.
Bring to a Boil: Place the pot on the stove over medium-high heat. Bring the water to a boil.
Simmer the Rice: Once the water is boiling, reduce the heat to low, cover the pot, and let it simmer. The rice should cook for about 35 to 45 minutes. Don't lift the lid during this time - you want all the steam to stay in the pot to cook the rice.
Check the Rice: After about 35 minutes, you can check the rice. It should be tender and all the water should be absorbed. If not, you can cook it for another 10 minutes.
Rest and Fluff the Rice: Once the rice is cooked, remove the pot from heat and let it rest, covered, for about 10 minutes. Then, fluff the rice with a fork and it's ready to serve!
Enjoy your perfectly cooked brown jasmine rice!
Now, remember to buy quality brown jasmine rice for the best taste and texture. You can always count on Yaseen Mills for premium quality rice and seamless online shopping experience.
Additional recipes with brown jasmine rice
1. Brown Jasmine Rice Pilaf
Ingredients:
1 cup brown jasmine rice
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 cups chicken or vegetable broth
Salt to taste
1/2 cup chopped fresh parsley
1/4 cup sliced almonds, toasted
Instructions:
Rinse the rice under cold water until the water runs clear.
In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté until they're soft and fragrant.
Add the rice to the saucepan and stir it around for a couple of minutes to toast it slightly and coat it in the oil.
Add the broth and salt and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 40 minutes, or until the rice is tender and the liquid is absorbed.
Remove the saucepan from the heat and let it sit, covered, for about 10 minutes. Then, fluff the rice with a fork.
Stir in the chopped parsley and toasted almonds before serving.
2. Brown Jasmine Rice Stir-fry
Ingredients:
1 cup brown jasmine rice
2 cups water
1 tablespoon vegetable oil
1 small onion, sliced
2 cloves garlic, minced
1 bell pepper, sliced
1 cup broccoli florets
1 carrot, sliced
2 tablespoons soy sauce
1 teaspoon sesame oil
Salt and pepper to taste
Instructions:
Rinailse the rice under cold water until the water runs clear. Cook the rice according to the instructions in the previous posts.
While the rice is cooking, heat the vegetable oil in a large pan or wok over medium heat. Add the onion, garlic, bell pepper, broccoli, and carrot and stir-fry them until they're tender-crisp.
Once the rice is done cooking, add it to the pan with the vegetables. Pour in the soy sauce and sesame oil and stir everything together.
Season with salt and pepper and stir-fry the mixture for a couple more minutes before serving.
3. Brown Jasmine Rice Salad with Roasted Vegetables
Ingredients:
1 cup brown jasmine rice
2 cups water
Salt to taste
1 zucchini, sliced
1 bell pepper, cut into strips
1 red onion, sliced
2 tablespoons olive oil
Freshly ground black pepper
2 tablespoons balsamic vinegar
1/2 cup feta cheese, crumbled
1/4 cup fresh basil leaves, torn
Instructions:
Rinse the rice under cold water until the water runs clear. Cook the rice according to the instructions in the previous posts.
Preheat your oven to 400°F (200°C). Place the zucchini, bell pepper, and onion on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast the vegetables in the oven for about 20 minutes, or until they're tender and lightly browned.
In a large bowl, combine the cooked rice, roasted vegetables, and balsamic vinegar. Stir until everything is well mixed.
Top the salad with the crumbled feta cheese and torn basil leaves before serving.
4. Brown Jasmine Rice with Black Beans
Ingredients:
1 cup brown jasmine rice
2 cups water
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 teaspoon cumin
Salt and pepper to taste
Fresh cilantro for garnish
1 lime, cut into wedges
Instructions:
Rinse the rice under cold water until the water runs clear. Cook the rice according to the instructions in the previous posts.
Heat the olive oil in a pan over medium heat. Add the onion and garlic and sauté until they're soft and fragrant.
Add the black beans, cumin, salt, and pepper to the pan and stir well. Cook the beans for about 5 minutes, or until they're heated through.
Stir the cooked rice into the pan with the beans, mixing well to combine everything.
Serve the rice and beans hot, garnished with fresh cilantro and a squeeze of lime.
5. Brown Jasmine Rice and Lentil Soup
Ingredients:
1 cup brown jasmine rice
1 cup green lentils
6 cups vegetable broth
1 onion, diced
3 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
2 teaspoons cumin
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Rinse both the brown jasmine rice and lentils under cold water until the water runs clear.
In a large pot, sauté the onion, garlic, carrots, and celery until they're tender.
Add the cumin, salt, and pepper, then stir in the rice and lentils.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat, cover the pot, and let the soup simmer for about 45 minutes, or until the rice and lentils are cooked.
Garnish with fresh parsley before serving.
6. Spicy Brown Jasmine Rice with Shrimp
Ingredients:
1 cup brown jasmine rice
2 cups water
Salt to taste
1 pound shrimp, peeled and deveined
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 teaspoon paprika
1/2 teaspoon cayenne pepper
Fresh cilantro for garnish
Lemon wedges for serving
Instructions:
Rinse the brown jasmine rice under cold water until the water runs clear. Cook the rice according to the instructions in the previous posts.
While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the onion, garlic, and bell pepper and sauté until they're tender.
Season the shrimp with the paprika, cayenne pepper, and a pinch of salt. Add the shrimp to the skillet and cook until they're pink and cooked through.
Once the rice is done, stir it into the skillet with the shrimp and vegetables.
Garnish with fresh cilantro and serve with lemon wedges on the side.
Remember, the key to a successful dish is using high-quality ingredients. Yaseen Mills provides premium brown jasmine rice, perfect for these recipes and more. Enjoy!
7. Brown Jasmine Rice and Chicken Casserole
Ingredients:
1 cup brown jasmine rice
2 cups water
Salt to taste
1 pound boneless chicken breasts, diced
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 cup broccoli florets
1 cup shredded cheddar cheese
1/2 teaspoon paprika
Fresh parsley for garnish
Instructions:
Rinse the brown jasmine rice under cold water until the water runs clear. Cook the rice according to the instructions in the previous posts.
Preheat your oven to 375°F (190°C). In a skillet over medium heat, sauté the chicken pieces in olive oil until they're cooked through and golden brown.
In the same skillet, sauté the onion, garlic, and broccoli until they're tender.
In a casserole dish, combine the cooked rice, sautéed chicken and vegetables, shredded cheese, and paprika.
Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and slightly golden.
Garnish with fresh parsley before serving.
8. Brown Jasmine Rice and Mushroom Risotto
Ingredients:
1 cup brown jasmine rice
3 cups vegetable broth
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup sliced mushrooms
1/2 cup white wine
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh thyme for garnish
Instructions:
Rinse the brown jasmine rice under cold water until the water runs clear.
In a large saucepan, heat the olive oil over medium heat. Sauté the onion, garlic, and mushrooms until they're tender.
Add the rice to the saucepan and stir for a few minutes to toast the grains.
Pour in the white wine and stir until most of it is absorbed by the rice.
Gradually add the vegetable broth, one cup at a time, stirring frequently and allowing the rice to absorb the broth before adding more.
Once all the broth has been added and the rice is tender (this process should take about 45 minutes), stir in the Parmesan cheese and season with salt and pepper.
Garnish with fresh thyme leaves before serving.
Remember, the best dishes start with the best ingredients. Choose Yaseen Mills for top-quality brown jasmine rice. Enjoy these delicious recipes!
9. Brown Jasmine Rice with Roasted Pumpkin and Feta
Ingredients:
1 cup brown jasmine rice
2 cups water
Salt to taste
2 cups pumpkin, cubed
2 tablespoons olive oil
Freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
Instructions:
Rinse the brown jasmine rice under cold water until the water runs clear. Cook the rice according to the instructions in the previous posts.
Preheat your oven to 400°F (200°C). Place the pumpkin cubes on a baking sheet, drizzle with olive oil, season with salt, black pepper, cumin, and smoked paprika, and toss to coat. Roast the pumpkin in the oven for about 20-25 minutes, until it's tender and lightly browned.
In a large bowl, mix the cooked rice, roasted pumpkin, crumbled feta, and chopped parsley. Serve warm or at room temperature.
10. Spicy Brown Jasmine Rice and Tofu Stir-Fry
Ingredients:
1 cup brown jasmine rice
2 cups water
Salt to taste
1 block firm tofu, pressed and cut into cubes
2 tablespoons vegetable oil
1 small onion, sliced
2 cloves garlic, minced
1 bell pepper, sliced
1 cup snap peas
2 tablespoons soy sauce
1 tablespoon sriracha (adjust to taste)
Fresh cilantro for garnish
Lime wedges for serving
Instructions:
Rinse the brown jasmine rice under cold water until the water runs clear. Cook the rice according to the instructions in the previous posts.
Heat one tablespoon of vegetable oil in a large pan or wok over medium heat. Add the tofu cubes and stir-fry until they're golden brown on all sides. Remove the tofu from the pan and set it aside.
In the same pan, heat the remaining tablespoon of oil. Add the onion, garlic, bell pepper, and snap peas, and stir-fry until the vegetables are tender-crisp.
Return the tofu to the pan. Add the cooked rice, soy sauce, and sriracha, and stir well to combine. Cook for another 2-3 minutes, until everything is heated through.
Serve the stir-fry hot, garnished with fresh cilantro and with lime wedges on the side for squeezing over the top.
Enjoy creating these wonderful dishes with the premium brown jasmine rice from Yaseen Mills!
11. Brown Jasmine Rice Stuffed Peppers
Ingredients:
1 cup brown jasmine rice
2 cups water
Salt to taste
4 large bell peppers, tops cut off and seeds removed
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels, fresh or frozen
1 teaspoon cumin
1/2 teaspoon chili powder
1 cup shredded cheddar cheese
Fresh cilantro for garnish
Instructions:
Rinse the brown jasmine rice under cold water until the water runs clear. Cook the rice according to the instructions in the previous posts.
Preheat your oven to 375°F (190°C).
In a skillet over medium heat, sauté the onion and garlic in olive oil until they're tender. Stir in the black beans, corn, cumin, and chili powder.
Combine the cooked rice with the bean mixture, then stuff each bell pepper with this filling. Arrange the stuffed peppers in a baking dish and sprinkle the tops with shredded cheese.
Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and bake for another 15-20 minutes, until the peppers are tender and the cheese is bubbly and golden.
Garnish with fresh cilantro before serving.
12. Brown Jasmine Rice Pudding
Ingredients:
1 cup brown jasmine rice
4 cups whole milk
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Fresh berries for serving
Instructions:
Rinse the brown jasmine rice under cold water until the water runs clear.
In a large saucepan, combine the rice, milk, sugar, and salt. Bring the mixture to a simmer over medium heat, then reduce the heat to low and let it cook, stirring frequently, for about 2 hours, until the rice is tender and the mixture has thickened to a creamy consistency.
Remove the saucepan from the heat and stir in the vanilla extract and cinnamon.
Let the pudding cool for a bit before serving. It can be enjoyed warm or cold, and is delicious topped with fresh berries.
Remember, when you cook with Yaseen Mills' brown jasmine rice, you're guaranteed quality and flavor. Enjoy these unique recipes!
Tips for Perfect Jasmine rice recipes:
1. Rinse the Rice: Always rinse your rice under cold water until the water runs clear. This helps remove any surface starch and prevents the rice from clumping together when you cook it.
2. Right Water-to-Rice Ratio: When cooking brown jasmine rice, a good rule of thumb is to use a 2:1 water to rice ratio. For every cup of rice, use 2 cups of water.
3. Use a Tight-Fitting Lid: When you're cooking rice, make sure you have a tight-fitting lid on your pot. This helps keep the steam inside, which is essential for properly cooking the rice.
4. Cook on Low Heat: Once you've brought your water to a boil and added your rice, reduce the heat to low and let it simmer. Cooking rice on too high a heat can cause it to cook unevenly.
5. Don't Stir the Rice: Resist the urge to stir your rice while it's cooking. Stirring can release more starch and make your rice gummy.
6. Let it Rest: After your rice has finished cooking, remove it from the heat and let it sit, covered, for 5-10 minutes. This allows the moisture to redistribute, resulting in a more even texture.
7. Fluff the Rice: Before serving, fluff your rice with a fork to separate the grains and make it lighter and more airy.
8. Seasoning is Key: Don't forget to season your rice. This can be as simple as adding salt before you cook it, or you can get creative with herbs and spices.
9. Store Properly: Leftover rice should be cooled quickly, then stored in an airtight container in the fridge. It's best used within a day or two, though it can be frozen for longer storage.
10. Be Creative: Rice is a wonderfully versatile ingredient that can be used in a huge variety of dishes, from main courses to desserts. Don't be afraid to experiment with new flavors and techniques!
By applying these tips, you'll be able to get the most out of the delicious brown jasmine rice from Yaseen Mills. Happy cooking!
Frequently Asked Questions (FAQs) about brown jasmine rice and its recipes:
1. Q: What is brown jasmine rice?
A: Brown jasmine rice is a type of long-grain rice that retains the outer layer of bran, making it a whole grain. It's known for its fragrant aroma, slightly sweet flavor, and chewier texture compared to white jasmine rice.
2. Q: How does the cooking time for brown jasmine rice compare to white jasmine rice?
A: Brown jasmine rice takes longer to cook than white jasmine rice due to the presence of the bran layer. Generally, it takes about 45-50 minutes to cook brown jasmine rice, while white jasmine rice typically cooks in 15-20 minutes.
3. Q: Is brown jasmine rice healthier than white jasmine rice?
A: Yes, brown jasmine rice is generally considered healthier than white jasmine rice. It contains more fiber, vitamins, and minerals due to the presence of the bran. It also has a lower glycemic index, which means it has less impact on blood sugar levels.
4. Q: Can I substitute brown jasmine rice in recipes that call for white jasmine rice?
A: Yes, you can substitute brown jasmine rice in recipes that call for white jasmine rice. However, you'll need to adjust the cooking time and possibly the amount of liquid used, as brown jasmine rice takes longer to cook and may require more water.
5. Q: How do I store cooked brown jasmine rice?
A: Cooked brown jasmine rice should be cooled to room temperature within two hours of cooking, then transferred to an airtight container and stored in the refrigerator. It's best used within 3-4 days.
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