Steamed Jasmine Rice
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 |
| 6guests | 5minute |
| Cook Time |
| 30minute |
|
|
Ingredients
Forbidden Black Rice
-
1/2cup
rice, Forbidden Black Riceavailable from Lotus Foods
- 7ounce water
- 1/2teaspoon salt, kosher
Steamed Jasmine Rice
-
1cup
rice, Jasmine,available from Lundberg
- 6ounce beer,such as Lagunitas Brewing Co. Aunt Sally A Unique Dry-Hopped Sweet Tart Sour Mash Ale
- 6ounce wateror vegetable | chicken | duck stock
- 1/2teaspoon salt, kosher
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
