Original recipe yields 4 servings
Based on a 2,000 calorie dietSee full nutrition
Thanks for the awesome technique for making rice! I love rice, especially Jasmine and Basmati, but can never get it just right on the stove, and don't always feel like getting the rice cooker ou...
I've made this several times with brown rice. The ONLY way to cook brown rice. I pack it in 3 c. containers for the freezer after we have the first batch for supper - only 2 of us for supper.
This of course tastes great, I just like to cut the butter back a bit. I also substitute lemon juice for vinegar if I don't have it, and that tastes great, too! Mine usually takes longer to co...
I've made this recipe several times as written and it is yummy. Today I made a few changes. I wanted to double the recipe and add a new flavor. I used coconut oil in place of the butter. I also ...
Finally, I can walk away without bubbly rice mess to come back to! I threw everything in the pan except for the water, then measured the water and tossed the dish in the oven. It was a make-ahea...
I made it exactly the way the recipe was written. It was delicious with a great buttery taste. Has anyone tried to double this recipe, or used brown rice instead of white?
Perfect. I have a very temperamental electric stove that generally burns the bottom whenever I cook rice. This is perfect every time.
Pretty good . I omit the vinegar bcus I didn't care for it the firt time I made this recipe.
I have been making Jasmine rice this way for a few years know. My family absolutely loves this dish. I will continue making for my family this way!!! I double it cause it goes so fast!!!!