Jasmati rice
Grown in Texas, Jasmati is a combination of Thai jasmine and Carolina long-grain white rice from RiceSelect. It tastes like jasmine rice without any of the stickiness and is rated one of our favorite rices.
Ingredients
| 1 cup | 240 ml | Jasmati rice |
| 1½ cup | 360 ml | water |
| 2 tbsp | 30 ml | unsalted butter or margarine |
| ⅛ tsp | 0.6 ml | salt (optional) |
Instructions
We thought Jasmati rice was a combination of jasmine and basmati, but that is not the case. Grown in Texas, Jasmati is a combination of Thai jasmine and Carolina long-grain white rice from RiceSelect. The aroma of the uncooked rice is as intoxicating a perfume as the best jasmine, but the aroma becomes muted during cooking. The soft, tender cooked rice is a great alternative to regular bland white rice or one of the imported aromatics. It cooks up snowy white, gets ever so slight a curl on some grains, and tastes like jasmine rice without any of the stickiness. This is rated one of our favorite rices and we think you will agree. Jasmati can be substituted for any long-grain white rice or basmati in the pilaf recipes. Store in the refrigerator.
- Place the rice in the rice cooker bowl. Add the water, butter, and salt, if using; swirl to combine.
- Close the cover and set for the Regular cycle.
- When the machine switches to the Keep Warm cycle, let the rice steam for 15 minutes.
- 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 3 to 4