Jasmine Rice

This delicate long grained Jasmine Rice is mostly imported from Thailand and it gets its faint aroma from the Jasmine flower.

 I followed the direction on the smartly packed Jasmine Rice and this white rice will see me through for many days to come. 

It is important to rinse the rice so that it will cook nice and white.  The rinsing also prevents the rice from lumping and sticking together.


I stirred the rice until it started to cook, lowered the heat, and let it slowly simmer undisturbed for about 15 minutes.  The 'undisturbed' part was difficult.

The white rice looks delicious with black beans or blanched broccoli or microwaved red bell pepper or slightly cooked green peas.  The contrast makes it appealing.

I will definitely continue to use this rice.

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