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Home » Recipes

Steamed Jasmine Rice

Published: Feb 2, 2021 · Modified: Apr 15, 2022 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Steamed Jasmine Rice, Steamed Jasmine Rice
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This steamed jasmine rice recipe is also from Ching-He Huang's Chinese Food Made Easy recipe book.   You'll also find it on the BBC website.  It's a very easy rice dish to make, turning out nice and fluffy.   No seasoning is added, but we found this wasn't required as the flavours of whatever dish you make to go with it will provide enough flavour.

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Tips

  • In the recipe book, Ching-He lists 600ml water in the ingredients list, however, on the BBC food website, it’s 600ml boiling water.  I make it with boiling water.
  • Try it with our chicken and cashew nut stir-fry or your favourite Chinese dishes.   There are a few other Chinese dishes within the links below.
  • The recipe is easily halved if you're only making for 2 people.

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Steamed Jasmine Rice, Steamed Jasmine Rice

Ingredients

  • 350g jasmine rice, rinsed until the water runs clear
  • 600ml boiling water
  •  

Instructions

  1. Place the rice into a heavy-based saucepan and add the boiling water. Bring to the boil and then cover with a tight-fitting lid and reduce to a low heat. Simmer for 15 to 20 minutes, or until all of the water has been absorbed and the rice is tender.
  2. Uncover the pan and remove from the heat. Fluff up the rice grains with a fork and serve immediately.

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Steamed Jasmine Rice, Steamed Jasmine Rice

Steamed Jasmine Rice

Deborah
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Course Side Dish
Cuisine Chinese
Servings 4 people

Ingredients
  

  • 350g jasmine rice rinsed until the water runs clear
  • 600ml boiling water

Instructions
 

  • Place the rice into a heavy-based saucepan and add the boiling water. Bring to the boil and then cover with a tight-fitting lid and reduce to a low heat. Simmer for 15 to 20 minutes, or until all of the water has been absorbed and the rice is tender.
  • Uncover the pan and remove from the heat. Fluff up the rice grains with a fork and serve immediately.

Notes

  • In the recipe book, Ching-He lists 600ml water in the ingredients list, however, on the BBC food website, it’s 600ml boiling water.  I make it with boiling water.
  • Try it with our chicken and cashew nut stir-fry or your favourite Chinese dishes.   There are a few other Chinese dishes within the links below.

 

You might also like to try:
  • chicken and turkey dishes
  • rice dishes
  • side dishes
  • pork dishes
  • beef dishes
Keyword Chinese Food Made Easy, ching he huang, jasmine rice
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About

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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