American Jasmine Rice

American jasmine rice is exclusively grown for and distributed by Lotus Foods under the Lowell Farms label. We got this recipe from the company founder, Caryl Levine, who not only searches out exceptional imported and domestic rices, but eats rice every day out of her 10-cup rice cooker. The organic jasmine rice grown in El Campo, Texas, is a variety developed by the International Rice Institute in the Philippines and Texas A & M University. American jasmine is less processed than imported Thai jasmine, so it will take a bit more time to cook and, as you will note from the proportions, a bit more water. Caryl always likes a bit of salt. "It brings out the best in rice," she says. A great everyday rice you just might end up liking better than the imported variety.

1. Place the rice in a fine strainer or bowl, rinse with cold water, and drain.
2. Coat the rice cooker bowl with nonstick cooking spray or a film of vegetable oil. Place the rice in the rice bowl.
3. Add the water and salt, if using; swirl to combine.
4. Close the cover and set for the Regular cycle.
5. When the machine switches to the Keep Warm cycle, let the rice steam for 15 minutes.
6. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This rice will hold on Keep Warm for hours. Serve hot.

MACHINE: Medium (6-cup) rice cooker; fuzzy logic or on/off CYCLE: Regular YIELD: Serves 6 to 8