Thai Shrimp Fried Rice - step by step recipe from a cooking school in Thailand. Jasmine rice: benefits, calorie content, composition, recipes, reviews

This ancient cereal, also known as Saracen grain, is the most important food product in many countries. It is nutritious, healthy and quite unpretentious to prepare, but only if you follow some simple secrets. It’s not difficult to guess that we are talking about rice, and in this article we will try to figure out how to properly cook rice (in particular long-grain polished rice) for a particular dish.

Depending on the variety, rice is cooked in a saucepan for 15-25 minutes.

In a slow cooker, polished rice will be ready in 20-30 minutes.

In a double boiler, rice is cooked for 35-40 minutes.

Secrets of making fluffy rice

The first and most important thing in order to cook rice fluffy is the correct choice of variety.

Remember! It is almost impossible to cook a crumbly side dish from round varieties of rice; they are intended for other purposes. The ideal rice for this is long, with thin grains.

The best varieties for cooking:

Basmati;
Jasmine;
Thai;
Domsia;
Caroline;
and some other long-grain varieties that are extremely rare in our country.

The main secrets of preparing the most delicious fluffy rice:

Rinse the cereal thoroughly in cold water. You need a lot of water and the more thoroughly the top starchy coating is washed off, the better the result will be. Rinse for a long time and thoroughly in running water or repeatedly (at least 10 times) changing the water in the bowl;
accurately calculate the proportion of cereal and water. On many packages there is a recommendation to cook rice with water in a ratio of 1:2, but it is better to slightly reduce the amount of liquid, to about 1:1.5/1.7;
The main process of cooking rice should take place over minimal heat. High heat is only needed during the boiling stage;
The size and type of dishes plays a huge role. The pan should be spacious and at least 3-4 times the volume of rice and water. It is advisable to use dishes with a good coating (to which nothing sticks) and a thick bottom.

If you are unsure about the coating of your dishes or have a history of sticking, you can line the bottom with parchment paper. This will not affect the quality of the finished product in any way, but it will definitely not stick to the pan.

Video on how to cook rice for a side dish

How to cook rice in a saucepan

We have already revealed the main secrets of how to cook long polished rice into crumbs. Now we will describe the cooking process step by step.

1

Rinse the rice thoroughly until the water becomes completely clear.

2

Place the washed rice in a colander and let drain well (at least 20 minutes).

3

Place the rice in a saucepan, add water at the rate of 1 part rice to 1.5 water.

4

Add a little salt.

5

Bring rice to a boil over high heat.

6

Reduce heat to low, cover the pan and cook for 20 minutes. After this time, turn off the heat, but do not open the lid for another 15-20 minutes.

7

Open the lid and “comb” it a little with a fork.

After this, you can serve the finished side dish to the table.

How to cook basmati rice in a saucepan

This Indian variety has an incredibly delicate aroma and taste, which can only be preserved and revealed by following the correct cooking technology. To properly cook basmati in a pan so that it is crumbly and tasty, you need:

place it in a wide, deep bowl, fill it with water and begin to gently rub it between your palms; this procedure with changing the water must be carried out at least 10 times so that the water becomes completely clear;
pour cold water over the rice in a 1:2 ratio to soak and leave for 30 minutes;
drain the water, place the rice in a sieve or colander and let drain for 10-12 minutes;
transfer the cereal to the pan;
fill with water in a ratio of 1:1.25;
add salt to taste;
place over high heat until it boils;
reduce heat to low, cover and cook for 17-20 minutes;
Remove the pan from the heat, carefully stir the rice and close the lid for another 5-7 minutes.

Delicious aromatic rice is ready, now it can be used for its intended purpose.

How to cook jasmine rice in a saucepan

This species, originally from Thailand, is distinguished by the subtle, subtle aroma of blooming jasmine, which is why it got its name.

Jasmine rice is said to stick less than other varieties, provided it is cooked properly. It requires a minimum of water compared to other varieties. It should be steamed, rather than boiled violently.

To properly cook jasmine rice you need:

rinse the rice thoroughly with water, changing the water at least 7-10 times;
If desired, soak the rice in water for 20-30 minutes;
let drain well and transfer to a saucepan, add water in a ratio of 1:1 (maximum 1:1.25), salt;
put on high heat and bring to a boil;
reduce the heat to low, close the lid and cook for 10 minutes (if you didn’t soak it first, then 17-18 minutes);
remove from heat and stir very carefully, or rather fluff the grains of rice with a fork;
close the lid and let the rice sit for another 10-12 minutes.

Now this aromatic side dish can be served.

How to cook rice in a slow cooker

This kitchen gadget is famous for its ability to cook grains. Moreover, almost all models of multicookers already have a standard Rice/Grains mode. In many European countries, this gadget is called a rice cooker. It doesn’t matter what model of multicooker you have, more expensive - Redmond, Philips or simpler - Polaris, Saturn, the result will always be good, naturally, provided that everything is done correctly. How many minutes to cook rice in a multicooker depends on the type of rice, multicooker model and the desired end result. But basically, the built-in mode produces cereal of excellent consistency.

To cook delicious fluffy long rice in a slow cooker, you need:

1

Wash the rice very thoroughly in several waters until it becomes transparent.

2

Let drain well.

3

Place the cereal in the multicooker bowl and smooth it out. Pour salted boiling water in a 1:2 ratio, where you need one part rice and two parts water.

4

Set the Rice/Grains program and start the cooking cycle. In some models it may be called Buckwheat or Express. If there is no special mode, then the Cooking mode will do, only the time in it will have to be adjusted experimentally, depending on the model, in the range of 20-35 minutes.

5

After the cooking cycle is complete, open the lid and gently fluff the rice with a fork. Ready rice can be seasoned with oil or sauce to taste.

How to cook basmati rice in a slow cooker

In a slow cooker, basmati turns out very tasty and crumbly. Cooking it is not that difficult. To do this you need:

rinse the rice until the water runs clear;
pour warm water (40-50°C) and let stand for 10 minutes;
place on a sieve and let drain well;
move the cereal into the multicooker bowl and level it;
pour water in a ratio of 1:1.75;
add salt to taste;
close the multicooker lid and set the Rice/Grains/Express mode;
At the end of the program, open the lid, fluff the rice with a fork and close for another 10 minutes.

After this, a delicious side dish with the finest aroma is ready. It is seasoned to taste with ghee or just butter.

How to cook jasmine rice in a slow cooker

Jasmine is quite whimsical in preparation. To preserve the flavor as much as possible, it is advisable to steam it. Multicookers of almost all models are equipped with a Steam/Steam mode, but the difficulty is that the steaming tray has too large holes. But this problem can be solved, and we will describe in detail how exactly below.

To cook jasmine in a slow cooker you need:

rinse the rice thoroughly until clean;
pour the cereal with water at room temperature for 1-2 hours;
rinse again and let drain well;
line the multi-cooker tray-steamer with food foil or parchment paper, make small holes in it with an awl or thick needle;
spread out the rice and smooth it out;
sprinkle with salt to taste;
pour water into the multicooker bowl according to the model instructions;
turn on the Steam/Steam mode for 30 minutes. Important! If your multicooker counts from turning on, and not from the moment the water boils, then increase the cooking time by 10 minutes;
After completing the cooking cycle, leave the lid closed for another 5-7 minutes.

The delicious crumbly side dish is ready. Season it to taste with butter or other dressings.

How to cook rice in a steamer

It is believed that it is the easiest way to cook rice in a double boiler. It is guaranteed to work even for those who are far from culinary skills and cooking in particular. The process looks like this:

Rice- An ancient agricultural crop. It was first cultivated in China and India. Ancient Chinese treatises describe rice as a sacred plant. The Chinese began cultivating it about 7,000 years ago. In Russia, rice became known only in the 15th century. India and China are the leading suppliers of rice worldwide, joined by Thailand in 2008.

Nowadays you can find a huge number of types of rice on supermarket shelves. They all differ in cooking time, taste and scope of application in various dishes.

Let's start with a short review of popular types of rice:

Advice
When buying rice, carefully inspect it; if you notice a lot of broken rice grains, then this grain is of low quality. You shouldn't buy it.

Long grain polished

This is the most popular type of rice, it is used for side dishes, salads and pilaf, it goes well with fish and seafood and is used in most famous rice recipes. Long grain polished rice can be found in any store. More often it comes across the Basmati variety. The grains of rice have an elongated shape; rice acquires its familiar white color after polishing. No less often on the shelves you can see steamed long-grain rice, that is, processed with steam.

If you want to get fluffy rice, then you should pay attention to steamed rice. The grains of rice do not stick together when cooked, their contours remain clear, which is especially important for preparing good pilaf. I think many people received just porridge with meat instead of real crumbly pilaf.

How to cook rice correctly:

For 1 cup of rice you need 2 cups of water.
Rinse the rice until the water runs clear.
If you purchased not steamed, then to ensure that it turns out crumbly, you should dry it in a preheated oven on a baking sheet, stirring occasionally.
Place rice in boiling salted water.
Bring to a boil for 5 minutes, then simmer over low heat for about 20 minutes.
Unparboiled rice takes 5 to 8 minutes longer to cook.
The lid of the pan should be kept closed, otherwise a lot of liquid will evaporate and the rice may burn.
After cooking, do not open the lid for 5 - 10 minutes to allow the rice to finish cooking.
Rice can be cooked in more water, but then you will have to check its readiness more often, otherwise you risk getting porridge, of course, if cooking porridge is not your goal.

Brown unpolished rice (brown)

In fact, brown rice is the same long-grain rice, the only difference is in the processing. Unlike what we are used to, the nutritious shell of brown rice is preserved during processing. Brown rice has an unusual brownish tint. Thanks to the shell, this rice is healthier than regular, polished rice; it retains many nutrients. Therefore, brown rice is chosen by adherents of a healthy diet.

How to cook brown rice:

For 1 cup of rice, 2.2 cups of water.
Rinse the rice thoroughly.
Pour it into salted boiling water.
Cook on high heat for 5 minutes, then on low for 30 minutes.
Open the lid as little as possible.
After cooking, let sit for about 10 minutes.

Advice
When cooking any type of rice, you need to use a thick-bottomed pan. First, the bottom heats up, and only then does the heat begin to transfer to the rice, which prevents burning.

Thai jasmine rice

Jasmine rice is a long grain variety. It has an unusual, subtle aroma and snow-white color. Jasmine grains are much smaller than the long grain rice we are used to. This variety of rice is very young; it entered the world market only in the 70s.

Jasmine rice is good for side dishes and sweet dishes, and its milk porridge is simply excellent. You should not add various spices to jasmine rice dishes; you are 100% guaranteed to overpower its delicate taste.

How to cook jasmine rice:

For 1 cup of rice, 1.5 cups of water.
Rinse the rice well.
Pour into hot water and bring to a boil.
Cook over low heat for 15 minutes with the lid closed.
Mix gently and leave covered for 5 - 10 minutes.

Short-grain polished rice is well suited for making porridge. This rice is very popular in Italy and is found in many Mediterranean dishes, mainly soups and risottos. Short grain rice contains a lot of starch and absorbs moisture well, has good stickiness, which makes it ideal for use in Japanese cuisine. This is what is used to make rolls. Puddings and casseroles are made from glutinous rice; rice desserts are especially popular in Thai cuisine.

You’ve probably noticed “special rice for sushi and rolls” on the shelves of Asian products; this is just a marketing gimmick. It is better to find simple round-grain rice in the cereal department; for example, “Krasnodar” is perfect for these purposes. Don't overpay for words on packaging.

Arborio rice is usually used to prepare risotto, but if you are saving money, then our native variety is no worse in taste. Arborio rice is noticeably larger than regular short-grain rice varieties, and risotto with it will look more attractive.

Advice
Do not wash rice before cooking to preserve the starch present in the grains.

How to cook short grain rice:

For rolls and sushi

For 1 cup of rice, 1.3 - 1.5 cups of water.
Rice should be placed in cold water.
Bring to a boil and simmer over low heat for 15 - 20 minutes.
It is very important not to open the lid during the entire cooking process.
Season hot rice with rice vinegar, salt and sugar.

For risotto

For 1 cup of rice you need 2.5 - 3 cups of broth.
Rice should be poured into a frying pan with heated vegetable oil.
Fry until the grains become translucent and saturated with oil.
Cook over low heat for 20 minutes, stirring constantly.

Red rice Ruby

It appeared on Russian shelves relatively recently, and some consumers are not even aware of its existence. Red rice has a characteristic dark brown color; there are both short-grain and long-grain varieties.

In southern Russia, red rice has been grown for quite a long time, mainly the Rubin and Mars varieties. In India, ruby rice is used not only for food, but also for traditional rituals to this day.

Red rice is the healthiest type of rice, since during processing it is only peeled and completely retains its shell, rich in vitamins and fiber.

Red rice has an unusual taste for rice. It goes well with tomatoes, peppers, mushrooms and meat. Used for stews and soups. Rice is difficult to digest due to its hard shell.

How to cook red rice:

For 1 cup of rice - 2.5 cups of water.
Rinse the rice well.
Pour into cold water, after boiling, cook for 40 - 45 minutes
After boiling, add salt and keep the lid closed.
Let sit for about 10 minutes after cooking.

Advice
To reduce the cooking time for red and wild rice from 40 to 25 minutes, soak it overnight.

Wild rice is a herb called Tsitsania aquatica, also called water rice or Indian rice. Grows mainly in North America. The grains of this variety are almost black in color, thin and elongated in shape. Wild rice contains a large amount of proteins, B vitamins, has 18 amino acids and a considerable amount of folic acid.

In addition to wild rice, Tibetan black rice also has a black color; you can distinguish it from wild rice by its shape. Tibetan - more rounded in shape. In ancient China, Tibetan rice was called “Forbidden” because it was only available to the imperial family.

The preparation technology for both types is similar.

In Russia, wild and black rice are less common than others; they are mainly sold in mixtures and are considered one of the most expensive.

Black rice has a slight “nutty” flavor with a slight hint of sweetness. It is used for side dishes and a variety of hot dishes. Wild and black rice go well with meat, vegetables and seafood.

How to cook black rice correctly:

For 1 cup of rice you need 2.8 cups of water.
Rinse the rice.
Pour into water and bring to a boil.
Cook for 50 minutes in salted water with the lid closed.
After cooking, let it sit for 10 minutes.

Mixtures of different types of rice

For mixtures, brown, red and wild rice, as well as their paired combinations, are usually used. If you purchased a ready-made package of rice cereal mixture, follow the instructions for proper preparation. Typically, the cooking time for the mixture depends on the type of rice that takes the longest to cook. This should be taken into account if you make the mixture yourself, from separately packaged varieties of rice.

Regular, white milled rice should not be mixed with red or wild rice. White rice will be overcooked, but wild rice will not even have time to cook. If you mix these varieties, you must cook them separately. Wild rice will contrast effectively with white rice.

It should also be remembered that long-grain and round-grain varieties of rice do not combine with each other for the simple reason that round varieties are often more sticky.

Some housewives believe that there is nothing easier than cooking rice. As a result, the rice they end up with is either sticky, half-raw, or even burnt. Now we will teach you how to cook rice correctly and give recommendations in which dishes to use this or that variety.

Use medium-grain polished rice and cooking water in a ratio of 1/2 (rice/water). Pour cold water over the rice and then bring to a boil very quickly. Vigorous boiling should last no more than 2 minutes. Then turn the heat to medium and cook the rice for another 5 minutes. Reduce heat to low and simmer for another 7 minutes. Cook the rice with the lid tightly covered. This rice is good for soups and milk porridges. If you cook it more viscous by adding a little more water, then you can make pudding from such rice. Long rice (Basmati, Jasmine, Thai) itself is drier, so it requires less water for cooking. It is enough to take one glass of rice and one and a half glasses of water. Pour water over the rice and bring it to a boil without covering. Then reduce the heat to low, cover the pan with a lid and cook for 20 minutes. Turn off the heat and do not open the lid for another 15 minutes. Floppy long rice can be served as a side dish for any meat or fish dishes.

Round rice (Arborio, Vialone, Carnaroli) is great for Italian risotto. Unlike medium-grain and long-grain rice, this type of rice needs to be cooked, stirring constantly and gradually adding hot broth to it. The risotto will then be viscous and silky. Should you wash rice before cooking? Even famous chefs disagree. You definitely shouldn’t wash rice for risotto, so as not to wash out the starch from it, which gives the dish its silky texture. Wash other varieties of rice if the price of the rice is not very high - it is not known under what conditions it was packaged, and water can wash off all foreign ingredients. If rice is expensive, then all sanitary standards were probably observed during its production.

Cook white rice for an average of 15-20 minutes, wild and brown rice for 35-40 minutes. Salt the rice when cooking if you will not prepare other dishes from it in the future. Then take 1 teaspoon of salt per 150 grams of rice. If rice is cooked for puddings, soups, casseroles, then you can do without salt - after all, it will be in the dish.

Jasmine rice- this is one of the types of long-grain rice (see photo), which is grown exclusively in Thailand, in its homeland. Outwardly, it resembles basmati rice, which is also a long-grain variety. Many cooks wonder what is the difference between these representatives of long grain rice? Basmati rice remains more crumbly during cooking, while jasmine rice tends to stick together without changing its ideal shape. There is also red jasmine rice, which is a worthy substitute for white rice. Jasmine rice is famous for its extraordinary taste and exquisite aroma. That is why it is called “White Jasmine Flower”.

The history of this high-quality rice variety goes back to the distant past. Even 100 years ago, the process of cultivating jasmine rice began, which grew only in the sandy and salty soil of Thailand. At the moment it is popular not only among Thais, but all over the world. Rice is amazing because from a rather simple product, at first glance, you can prepare a huge number of extraordinary dishes. This even includes desserts. Unusual, isn't it? The uniqueness of this product lies in the fact that despite the relatively high calorie content of boiled jasmine rice (365 kcal per 100g), the product is saturated with vegetable fats that do not accumulate in the body.

Benefits and harms

The benefits and harms of jasmine rice is a fairly relevant topic for every modern housewife. After all, we do not want to cause unconscious harm to our own health. Therefore, let's try to understand this issue.

The benefits of jasmine rice are enormous. This variety is rich in useful microelements and vitamins that improve metabolism. This is a real find for the fair sex who watch their figure. There are several reasons why you should include this type of rice in your diet:

for diseases of the cardiovascular system;
with dietary and healthy eating;
for problems with the gastrointestinal tract;
for poisoning of various types;
for diseases of the endocrine system;
for oncological diseases.

Jasmine rice contains fiber, which helps remove waste and toxins from the body. It also contains carbohydrates in large quantities. If you are faced with the problem of intolerance to certain proteins, then know that you can eat this type of rice, since it does not contain gluten.

But, unfortunately, not everyone can supplement their diet with this type of grain, especially people who are predisposed to diabetes. Because it is a high glycemic index product. If you have a tendency to constipation, then it is also not recommended to overuse jasmine rice. Remember that everything should be in moderation. Excessive consumption of even the healthiest foods can negatively affect your health.

Uses of jasmine rice in cooking

The use of jasmine rice in cooking is no longer an innovation. There are many recipes using jasmine rice. This unique type of long grain rice is renowned for its versatility and versatility.

We are accustomed to the fact that mainly main dishes can be prepared from rice. The absolute leader is pilaf. Jasmine rice is great for making pilaf. But every housewife is used to preparing this culinary creation in her own way. Chefs from different cuisines around the world bring their extraordinary recipes to life. You can make pilaf from lamb or pork. Rice is often prepared with vegetables and porcini mushrooms. But nevertheless, for all of us, rice is always associated either with a side dish or with a full-fledged second course. Jasmine rice is unique in that, despite its simplicity, this product produces truly interesting and inimitable haute cuisine dishes.

Many representatives of European cuisine use jasmine rice as a complement to the main dish. Its inimitable aroma and exquisite taste should not be interrupted by a huge amount of spices and aromatic herbs. After all, the highlight is that the milky taste and delicate aroma of jasmine give a special gastronomic touch to even the simplest, at first glance, creations of culinary art.

Let's delve into the Asian flavor. What associations do you have with the cuisine of the Land of the Rising Sun? Most people would agree that sushi is an integral part of Japanese cuisine. Who hasn’t tried Japanese sushi or rolls at least once in their life? For every Japanese, rice is the beginning of everything. It is eaten here instead of bread. Jasmine rice is used not only in making sushi, but also in other dishes, such as:

nigiri-mesi - rice cakes with sesame seeds;
mogi are large cakes made from boiled crushed jasmine rice.

Residents of Thailand cannot imagine their life without this type of grain crop. They use it not only as a side dish for vegetables, seafood, and meat. Jasmine rice often becomes the main dish, you just need to prepare a separate sauce, for example, oyster. Thais never skimp on the amount of hot, spicy spices. This addition gives a special charm to the product.

Also, the popularity of desserts based on jasmine rice is increasing every day. Its delicate milky aroma and pleasant texture allow you to prepare unforgettable desserts and get real gastronomic pleasure. One of the most common desserts is rice with coconut milk. It seems like nothing unusual, but the taste is simply divine.

How to cook properly at home?

How to properly cook delicious jasmine rice at home so that it does not boil over and turn into a paste? How to cook jasmine rice correctly? One of the main features of Thai rice is that during cooking the grains can stick together, but do not lose their ideal shape. There are several correct recipes for cooking jasmine rice..

In a saucepan

To do this, you must first thoroughly rinse the jasmine rice (200 g will be enough) under running cold water. Continue all these manipulations until the water becomes completely transparent. Once you are sure that the water in the bowl is not cloudy, drain the rice in a colander.

Then you need to pour about 400 ml of water into the pan, add salt to taste and add the prepared rice there. This mixture should be brought to a boil and then reduced to a minimum. Cook the rice for 10-15 minutes until cooked. An important point: you should set aside the boiled jasmine rice under the lid for about 10 more minutes so that it can brew after you remove it from the stove.

In a slow cooker

First, we carry out the same manipulations as in the first recipe. After rinsing the rice under cold water, you need to place it in a deep, large bowl, first fill it with warm water, and let it brew. Infusion time is approximately 60-90 minutes. Then you need to rinse the jasmine rice again and put it in a special hole in the multicooker for cooking in a steam bath. Add salt to taste. Next, you need to pour water into the bowl and close the multicooker. Based on your multicooker, choosing the appropriate mode, but the double boiler mode is most often used. Approximate cooking time is 40 minutes. After the set time has passed, leave the rice under the closed lid for about 10-15 minutes. The rice turns out more fluffy and much tastier than with regular cooking.

In the oven

First, pre-prepare the rice by washing it thoroughly. When the liquid becomes completely transparent, jasmine rice must be placed in a gastronorm container and filled with the required amount of water. For 400 g of rice you will need 800 ml of liquid. The product should be placed in a preheated oven for about 40 minutes, heating temperature 160 degrees. Once you see that the moisture has evaporated, the jasmine rice is ready to eat. It is recommended to add spices to taste.

Remember that cooked boiled jasmine rice can be stored in the refrigerator for about three days, but only in an airtight container or container.

As you can see, jasmine rice is not only versatile in preparation, but also extremely healthy. Pamper yourself and your family with excellent home-cooked dishes without harm to your health.

Boil jasmine rice in salted water for 20 minutes. If you pre-soak the rice in water for 2 hours, the cooking time is reduced to 10 minutes. Cook the jasmine in a double boiler for 20-25 minutes. Steam jasmine rice in a slow cooker for 40 minutes.

How to cook jasmine rice in a saucepan

2. Pour water into a thick-walled cooking container, preferably cast iron, at the rate of 1.5 cups of water per cup of jasmine rice.
3. Place jasmine rice in a container with water, add salt to taste, and place over high heat.
4. Wait until it boils, reduce the heat to low, cook for 20 minutes, without stirring, without opening the container, without adding water - you need to keep maximum steam in the saucepan.
5. After cooking the rice for 20 minutes, remove the saucepan from the burner, open the lid, gently beat the rice with a fork until it fluffs up, close the lid, and set aside to simmer for 5 minutes.

How to Steam Jasmine Rice in a Saucepan
1. Sort the rice, discard the dark grains of rice, and wash.
2. Place the jasmine rice in a metal mesh or muslin bag that fits the diameter of the rice pan.
3. Pour a small amount of water into the pan - 300-350 milliliters.
4. Place the pan over moderate heat and wait until it boils.
5. Reduce heat to low.
6. Place a metal mesh or muslin bag containing rice in a pan with a little water and cover with a lid.
7. Keep the pan with rice on the burner for 20-25 minutes until it softens.

How to steam jasmine rice in a slow cooker
1. Sort the rice, discard the dark grains of rice, and wash.
2. Soak jasmine rice in cold water for several hours.
3. Rinse the soaked rice again, put it in a multi-cooker steamer basket, if the holes in it are too big, cover the bottom with foil, make small holes in it with an awl or a needle.
4. Sprinkle salt to taste on top of the rice.
5. Pour water into the steamer basket of the multicooker, based on the calculation of three glasses of water for one glass of rice.
6. Close the multi-cooker bowl and turn on the “Steam” mode for 40 minutes.
7. After the signal about the end of cooking, do not open the multicooker for another 5 minutes to allow the rice to cook.

Jasmine rice grows only in a certain part of Thailand. Currently, all Thai jasmine rice for export and domestic use is produced by 5 million farmers in the northeast of the country. In the 1990s, the Thai authorities tried to expand the growing area of this variety of rice, but the harvest turned out to be much worse in quality.

Jasmine rice gets its name from its aroma, which is reminiscent of the white jasmine flower.

Jasmine rice is a staple side dish in Thailand. It is prepared with hot spices and served with fish, meat, seafood, with vegetables or as a separate dish, seasoned with oyster or fish sauce. Thais also make sweet desserts from jasmine rice with coconut milk and fruits.

To cook jasmine rice, use a minimum of water, since it should not be boiled, but rather steamed. Therefore, when cooking jasmine rice in a pan, it is important to observe the proportions of water: for one glass of rice - one and a half glasses of liquid. Thai cooks place washed rice in muslin bags, tie them and hang them in a steamer. Properly cooked jasmine rice is fluffy, soft and holds its shape well.

If you pre-soak jasmine rice in cold water for several hours, the cooking time will be reduced by 10 minutes for each gadget.

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