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.

This Steamed Jasmine Rice was used with my Duck Coconut Green Curry Chili recipe.  As the cuisine was Thai, I wanted to add that sweet, sour, spicy element to the dish.  As the Thai Green Curry Paste adds heat and many Asian flavors, it doesn’t add sour.  I cooked the rice in a 50 | 50 blend of water and Lagunitas Brewing Co. Aunt Sally A Unique Dry-Hopped Sweet Tart Sour Mash Ale, using kettle soured ale as a tart component with the curry.

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.
Servings Prep Time
6 guests 5 minute
Cook Time
30 minute
Servings Prep Time
6 guests 5 minute
Cook Time
30 minute
Steamed Jasmine Rice
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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.
Servings Prep Time
6 guests 5 minute
Cook Time
30 minute
Servings Prep Time
6 guests 5 minute
Cook Time
30 minute
Ingredients
Forbidden Black Rice
Steamed Jasmine Rice
Servings: guests
Units:
Instructions
Forbidden Black Rice Directions:
  • 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.
Recipe Notes
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