Flavored Jasmine Rice
Are you intimidated by making rice of any kind? Or maybe you want a different taste than regular white or jasmine rice. If so, follow my easy step by step directions and learn how to make delicious rice by clicking HERE.
http://www.InDianesKitchen.com
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Categories: Broth, Rice, Spices/Seasoning
Due to limited cooking facilities, I’ve been making rice in the microwave lately and it always turns out great 🙂 I use basmatic rice often.
I don’t know how we cooked before the microwave. There are so many things I cook in mine too. I don’t think I have ever tasted basmatic rice.
I’ve ended up staying in temporary places for years so have ended up using the microwave often. I used to refuse to use them. I know they are unhealthy for the food as well as even having the microwave technology waves in your house. But yes, they are quite convenient.
Oh…I love Basmati rice, both white and brown.
I will have to try it.
Thank you for the reblog Yernasia!
We use broth to cook the rice from time to time and it really makes such a difference in flavour!
If you have time, I suggest making Hainese Chicken. It’s a simple Chinese dish but the rice is made from the chicken broth and is so flavorful. Happy to send a recipe if you’re interested.
Yes please send it as I will know it is delicious that way. Thank you! (Sorry this is so late, I’m so far behind as we are dealing with a family death.)
I’m very sorry to hear about your family death. Hope you are ok!
Here’s the Instant Pot recipe I use but there are lots of other ways to make Hainese Chicken, even a recipe using a rice cooker.
https://www.pressurecookrecipes.com/instant-pot-hainanese-chicken-rice/
Thank you so much! I was shocked about plunging the chicken in ice water. I have never heard that before.
Lemme know if you make it and how it turns out. The ginger and green onion sauce is so good.
I will and I bet, the sauces all looked good.
Woohoo!! Did not know this!! Will try the broths. Lately I’ve been adding minced garlic and some of its juice in the water while boiling rice. Yum. Thank you for this idea. The part about putting the spices in oil first is helpful, too.
You are very welcome Jessica. I like the way you add the garlic, how clever!
Thank you so much!
This sounds wonderful, Diane!
Thank you Kellye.
So flavorful 😋
Thank you!
We love flavored rice! Our favorite is yellow rice with raisins (with salt, sugar, turmeric and obviously raisins) … just love it!
That sounds delicious! Thank you for sharing that with me. I would love it if you would post the recipe on my “It’s Friday What’s For Dinner” post as I would like to try this. Thank you and don’t feel like you have too.
Oh yes, I would love to. I’ll look out for your next “It’s Friday What’s For Dinner” post … I’m no chef (like you), but my yellow rice with raisins dish is always a winner with our friends when it’s on the table … must say something about the dish 😉!
Oh, we love jasmine rice at our house it has a very interesting flavor.
Me too, it seems fluffier too.
I was eating rice with my crockpot meals, then I read that you should not keep it in the fridge more than a couple of days as it can get harmful bacteria. I was surprised to learn that so I now just use noodles more.
Food Network states 3-4 days, leftovers never last that long in my house. Lol
Yes to your question about cooking rice.
I use to be too, but I figured out I needed to put the burner as low as it went on my stove. It’s funny because it isn’t hard to make but I still drag my feet. I will make a huge pan full and then make recipes with it for the next day or two.