JASMINE RICE COOKING. JASMINE RICE

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Jasmine Rice Cooking


jasmine rice cooking
    jasmine rice
  • Jasmine rice (; or ), sometimes known as Thai fragrant rice, is a long-grain variety of rice that has a nutty aroma and a subtle pandan-like (Pandanus amaryllifolius-leaves) flavor caused by 2-acetyl-1-pyrroline. Jasmine rice is originally from Thailand.
  • rice of Thailand that is soft and aromatic when cooked.
    cooking
  • The practice or skill of preparing food
  • (cook) someone who cooks food
  • Food that has been prepared in a particular way
  • (cook) prepare a hot meal; "My husband doesn't cook"
  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
  • The process of preparing food by heating it

Jasmine Rice field
Jasmine Rice field
Who in last 500 years will know this grass have established named 'Jasmine Rice' that very famous plants of the world. Yes, almost harvest her fruits soon; I captured at Kanchanaburi province of TH when I drove to worked and found her amazing field. Jasmine rice is a rice varietal which is grown primarily in Thailand, although other nations cultivate the long grained, aromatic rice as well. It is frequently served with Thai and Chinese dishes, as the subtle, nutty flavor and rich aroma are very pleasing to the palate. Jasmine rice is readily available in most stores, and like many other kinds of rice should be used within six months of purchase for optimal flavor and freshness. Old rice tends to get dusty and woody in flavor, and the aromatic scent of jasmine rice will disappear entirely if it is allowed to age too long. Like other varieties of rice, jasmine rice is a grass which is cultivated in water logged paddies. During the harvest season, the long stalks of the rice are cut and threshed to remove the rice, which can be left in a hulled form and sold as brown rice, or shucked and sold as white rice. Jasmine rice has been bred for easy harvest, and unlike wild rice species, it will not shatter when it ripens, which would scatter the grains into the water that the rice grows in, making them impossible to harvest. Depending on when the rice is harvested, the flavor varies: many consumers prefer spring rice, which has a more delicate, refined flavor, especially when cooked very fresh. Thank you to interesting about food of the world:)
"my house smells of sweet vanilla and cinnamon for the past 2 hours" homemade jasmine rice pudding
"my house smells of sweet vanilla and cinnamon for the past 2 hours" homemade jasmine rice pudding
all the talk about rice pudding on one of eggrollboy's photos had me craving rice pudding. so i decided to make my own. the recipe is from the better homes and gardens cookbook, but i altered it to make it easier. saucepan rice pudding prep: 10 minutes cook:30 minutes makes: 6 servings 3 cups milk 1/3 cup uncooked long grain rice (i used jasmine rice) 1/3 cup raisins or mixed dried fruit bits (i just added cinnamon) 1/4 cup sugar 1 teaspoon vanilla (i just pour in whatever i liked) 1/4 teaspoon ground nutmeg (sprinkled whatever i liked) 1) in a medium heavy saucepan bring milk just to boiling; stir in uncooked rice and raisins. cook, covered, over low heat for 30 to 40 minutes or until most of the milk is absorbed, stirring occasionally. (mixture may appear curdles) 2) remove saucepan from heat. stir in sugar and vanilla, spoon into dessert dishes. sprinkle with nutmeg, serve warm, or chilled. --- OR --- my way: 1) take rice, put into pot, add milk, start boiling process while dumping in cinnamon, nutmeg, vanilla, and sugar. stir. bring to boil, turn heat down, cover, and let cook for 40 minutes, while stirring occasionally. when gooey, it's done. 2) throw it into tupperware and call it a night.

jasmine rice cooking
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