When thinking about rice, as a side dish or starch to another dish, there are a few things to think about. One, what is it adding texturally? Second, what is it adding visually to a plate. Third, what flavors is it contributing? This Steamed Jasmine Rice recipe does all three. First, I added some cooked Forbidden Black Rice, as the difference in texture, adds mouthfeel and chew to each bite. Second, it adds color to an otherwise plain white canvas. And third, using beer to cook the rice adds unique flavor attributes that water alone can not.
When cooked these rices, if they are cooked together, the color of the Forbidden Black Rice will bleed into the Jasmine Rice and will make all the rice a pale purple color. As these two rices are different, they also require different cooking times. The Forbidden Black Rice can be left out of this recipe as well.
Steamed Jasmine Rice
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This rice dish uses a blend of Jasmine Rice and Forbidden Black Rice, cooked in a kettle soured ale, adding texture, color and flavor to any meal.
Place the Forbidden Black Rice into a small pot, that has a tight fitting lid. Add the water and salt, placing over medium high heat. Once the liquid comes to a boil, reduce the heat to low, cover with the lid and allow to cook for 30 minutes. Once cooked, use a fork to fluff the rice, separating the individual grains.
1/2 cup will yield 1 1/2 cups of cooked rice
Steamed Jasmine Rice | Rice Steamer Directions:
If you have a electronic rice cooker, I would recommend using it to cook your jasmine rice. It is easy, convenient and will hold the rice in its warm cycle, having it at the ready to use. Follow your rice cooker brands instructions on the ratio of water to rice ratio, then half the water and add the same amount of beer, seasoning the rice with salt.
Steamed Jasmine Rice | Stove Top Directions:
Place the rice, beer, water and salt into a medium size pot with a tight fitting lid. Place over medium high heat, until the liquid comes to a boil. Cover with a lid and reduce the heat to low. Cook the rice for 15 minutes. Then turn off the heat, with the lid still on, and let the rice sit for another 10 minutes, to finish steaming.
To Serve:
Using a fork, fluff the rice before serving. Blend the cooked and fluffed Forbidden Rice together and transfer to a serving dish or individual bowls.
When thinking about rice, as a side dish or starch to another dish, there are a few things to think about. One, what is it adding texturally? Second, what is it adding visually to a plate. Third, what flavors is it contributing? This Steamed Jasmine Rice recipe does all three. First, I added some cooked Forbidden Black Rice, as the difference in texture, adds mouthfeel and chew to each bite. Second, it adds color to an otherwise plain white canvas. And third, using beer to cook the rice adds unique flavor attributes that water alone can not.
