Texas hash
2020-08-13 / test@t
Jasmine rice boiled in chicken broth with butter
Jasmine rice has an exquisite aroma, and if first fried in butter and then boiled in chicken broth, it tastes amazing. An excellent side dish even for the picky ones.
Ingredients
- water 60 ml
- chicken broth 320 ml
- white rice jasmine 200 g
- butter 15 g
- fine sea salt 0.5 tsp
STEP-BY-STEP COOKING RECIPE
Step 1
Combine stock and water in a large bowl, add salt and microwave. Bring to nearly a boil, 3-5 minutes. In the meantime, place the ladle on medium heat (3.5 out of 6 electric stove) and let it warm up. When the bottom of the bucket is hot (no smoke!), Melt the butter. It usually takes 2-3 minutes to heat up a 1.5L ladle.
Step 2
Put rice in melted butter and fry for 2 minutes, stirring constantly.
Step 3
When done with frying, pour hot liquid into a ladle, stir quickly with a spatula, reduce heat to low (electric cooker 1 of 6), cover tightly and leave in this position for 23 minutes. You cannot stir during the "steaming" process, otherwise let off steam, and we need it for cooking rice.
Step 4
After 23 minutes, remove the ladle from the heat. Pay attention, sometimes already at 14 minutes you can see that the water seems to have all evaporated and it's time to shoot now. Don't do this, it's a visual trick. The rice is still in progress.
Step 5
Once the ladle has been removed from the heat, cover it with a towel and let sit for another 5 minutes. Don't open the lid, it's too early.
Step 6
After 5 minutes, open the lid and loosen the rice with a fork. Place the lid back on, but this time leaving a couple of mm gap. Our goal is to keep the rice warm, but at the same time release the "excess water". And by the way, that's why we loosen rice after 5 minutes, not after 10 or half an hour. Chances are high that later it will be a little "late", the rice may stick together, because overwrite. That's it, fragrant fluffy rice is ready! Enjoy your meal!
See more
