Rhys jasmine

Unsurprisingly, Jasmine rice has such a beautiful name. And in fact, the practically impeccable snow-white grains of this rice are very similar to jasmine flowers. This fragrant product belongs to the category of white long-grain varieties of rice, which is grown mainly in Thailand. Jasmine's use of rice is truly grandiose - dishes based on it are prepared not only in Southeast Asia, but around the world.

And really, how can you dislike Jasmine rice, which has a subtle, practically milky aroma and unmatched taste? It's just perfect for making a wide variety of meals - whether it's exotic or spicy Asian cuisine, or pilaf and porridge, characteristic of Eastern cuisine.

When cooking rice grains, Jasmine may stick together a little, but this does not prevent the product from maintaining its ideal shape. In addition, during the cooking process, the rice takes on a dazzling snow-white color. This aromatic variety of rice, by the way, serves as an excellent basis for a variety of dessert dishes, so pastry chefs enjoy using Jasmine in their culinary creations.

It is believed that for this variety of rice, the most suitable cooking method is cooking "under the lid. " In addition, the main trick when cooking it, cooks call the use of a minimum amount of liquid, arguing that it is not necessary to cook it, since steam does the main work. By the way, Thai chefs, who like no other know a lot about the preparation of Jasmine rice, are generally used to laying grains in muslin nodules and, in limbo, cooking them in a steamer.

Meanwhile, Jasmine's rice cooking process is pretty simple. Rice washed several times is laid out in thick-walled, ideally cast-iron, dishes. When adding water at the rate of a glass of rice, one and a half glasses of liquid, the figs sit down a little and bring to a boil. After that, the fire is brought to a minimum, the pan is covered with a lid and cooking lasts for 20 minutes. Moreover, it is strictly forbidden to look under the lid or top up water during cooking.

After a given time, the lid finally opens, and Jasmine rice, in neat movements, seems to swell. Then, without a fire under a closed lid, the rice reaches for another ten minutes. If everything is done correctly, then you will feel the aroma characteristic only of it from the first minutes of preparation. Well, Jasmine's unrivalled and eye-popping taste of finished rice will be a good reward for the pangs of waiting.