Jasmine rice originated in Thailand, is a long grain rice with an aromatic nutty flavor.
When preparing this type of rice, which is less sticky then others, try adding a lemon peel before the rice has finished cooking, it transforms it to a light bright taste. I made it that way last night, and it was deliciously nutty with perfect texture.
Other popular ways of preparing this rice are:
Intensify the flavor of Jasmine rice, by cooking it in Jasmine tea, instead of plain water. This intensifies the sweet rice flavor of Jasmine rice.
Substitute a combination of chicken broth and white wine for the water.
Cook with Shiitake mushrooms for an earthy smoky flavor.
Cooked Jasmine rice remains soft when chilled, making it an excellent choice for salads or rice puddings.
