What is Jasmine Rice?
Jasmine Rice is a variety of rice, which is grown primarily in Thailand, although other nations also grow long -term aromatic rice. It is often served with Thai and Chinese dishes, because a gentle, walnut taste and rich aroma are very pleasant to the floor. Jasmine Rice is easily accessible in most shops and, like many other types of rice, should be used within six months of buying for optimal taste and freshness. Old rice tends to get into the taste of dusty and woody and aromatic scent of jasmine rice completely disappear if permitted too long.
Like other rice varieties, rice is clear that cultivates in the recorded water. During the harvest season, long stems of rice are cut off and beaten to remove rice that can be left in the form of a torso and sells like brown rice, or throws and sells like white rice. Jasmine Rice was bred for easy harvest and unlike wild rice species does not break when it ripens that would dispel the grainAnd into the water in which rice grows, which makes it impossible to harvest. Depending on when the rice is harvested, the taste varies: many consumers prefer a spring rice that has a softer, more refined taste, especially when it is cooked very fresh.
Jasmin rice is often compared with Indian rice basmati, another long -term variety of rice. Basmati, however, is old and has a different, though equally tasty taste. However, both varieties of rice tend to be less sticky than other forms of rice, and if they are properly cooked, they will form fluffy piles of slightly chewing, walnut, well -formed grains. Many cooks use these two types of rice interchangeably, although most agree that Thai food should be consumed with Jasmine rice if possible.
JASMINE RICE WELL uses minimal water, so rice is steamed rather than bnaolajovaný. Thai chefs actually wrap bundlesrinse rice grains in muslin and hung them in the steamboat, so cooking rice stems and never touches water. Whether you steam or cook jasmine rice, it must be rinsed before cooking. When boiled, rice and water are added to the pot together: most chefs recommend one and one half cups of water per cup of jasmine rice. The lid is placed on the pot while the rice is raised on the boiling, and then the temperature turns into cooking until it boil all the way. If the rice has been sucked in advance, it will take approximately 10 minutes: if not, the rice will take about 20 minutes of cooking, then it should be gently fluffy with a fork and covered to rest another five minutes before serving.