Name: Jasmine Rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 2 cups (500 ml) jasmine rice; 3 cups (750 ml) chicken broth; 1/2 teaspoon (2.5 ml) salt; 1 tablespoon (15 ml) butter; Fresh herbs to taste, chopped

Ingredients

2 cups (500 ml) jasmine rice
3 cups (750 ml) chicken broth
1/2 teaspoon (2.5 ml) salt
1 tablespoon (15 ml) butter
Fresh herbs to taste, chopped

Preparation

Rinse the rice under cold water until the water runs clear and drain. In a saucepan, pour the broth and add the rice. Let stand for about 30 minutes. Add the salt, cover and bring to a boil. Reduce the heat, stir and simmer for 15 minutes. Add the butter and herbs to half of the cooked rice, keep the remaining rice for another use (see note below).

Note from Ricardo

We created this recipe making sure that you had enough salmon and rice to prepare other meals. With the remaining fish (about 250 ml or 1 cup), make the Salmon, Shrimp and Lemon Vol-au-vent. You can serve the remaining jasmine rice, without the butter and herbs, with the Red Curry Tofu and Vegetable Stir-Fry.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Jasmine Rice

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note