Jasmine rice is very different in texture and taste from basmati rice. It is more clingy, more spongy, and more glutinous and, at its best, has a jasmine-like aroma. On some days it is exactly the soothing rice I yearn for. It is certainly closer to the daily rice eaten in South, East, and West India, where basmati rice is reserved for special occasions only. Look for good-quality jasmine rice, usually sold by Thai and other Oriental grocers. Sadly, price is often a good indication of quality. I usually do not bother to wash it, as I enjoy its slightly sticky quality.
Recipe information
Yield
serves 4Āæ6
Ingredients
2 cups jasmine rice
Preparation
Put the rice in a heavy pan along with 3 cups water. Bring to a rolling boil. Cover tightly, turn heat to very, very low, and cook gently for 25 minutes.
Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright Ā© 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Buy the full book from Amazon.
