1. Jasmine Rice

“Rice is great if you’re really hungry and want to eat two thousand of something.” -Mitch Hedberg

So many varieties of rice exist in the world that it’s hard to figure out where to start. I’ve grouped them into 3 categories.

• Long Grain Rice – According to the Oldways Whole Grain Council, “Long grain rice has a long, slender kernel, four to five times longer than its width.”  (ex. jasmine, basmati)
• Not Long Grain Rice: Includes medium and short grain rice. (ex. arborio, calrose, bomba)
• Specialty Rice (ex. forbidden rice, wild rice)

I’ll start with what I grew up eating: steamed jasmine rice.

Jasmine rice is long grain rice, typically grown in Thailand. It should have a super subtle sweet odor if you are able to get your hands on newer rice. The odor starts going away after a few months. When cooked, it slightly sticks together.

My family always used a rice cooker and measured out the necessary using the “finger” method. Basically, you put rice in the rice cooker and rinse until the water is clear. Then, you put your middle finger into the rice until it touches the bottom. Use your thumb nail to hold a mark on your middle finger where the rice reaches. Finally, place your middle finger on top of the rice (gently!) while continuing to hold your thumb nail mark. Add water to reach your thumbnail. Turn on your rice cooker and wait for your rice.

Since I recently broke my rice cooker, and I’m pretty sure rice cookers aren’t a staple in all homes, this rice series is rice cooker free!

Jasmine Rice

Ingredients:

• 1 cup jasmine rice
• 1-1/4 cup water
• a pot large enough hold twice the amount of rice
• cover for pot (or, aluminum foil w/a small hole, another pan – anything that will let only a little bit of the steam escape.)
• salt (optional)

1. Place jasmine rice in pot or bowl. Rinse three times or until water runs clear. Drain.
2. Place rinsed jasmine in pot with water.
3. Have you cover at the ready.
4. Bring water and rice to a boil. As soon as this happens, change heat to low so the water is barely simmering. Cover. DO NOT TAKE OFF COVER UNTIL CLOSE TO THE END. I really recommend a see through cover.
5. After about 15-20 minutes, check the rice. It should be close to cooked. I like tilting the pot at a 45 degree angle to see if there is still water on the bottom. If so, let it go for another 5 minutes and check again. If not, turn off heat and leave it alone and covered for 5-10 minutes.
6. Eat it with anything. If you have leftover rice, spread it out in a layer and pop it in the fridge for future fried rice.