Rice is one of the foods that most cultures around the world have in common. The difference is the method each prepares or seasons the rice. I like rice in any “way, shape or form”. Ja! However, I make it only once or twice a week as opposed to almost every day like my mother used to while I was growing up. As you can see… I like to mix things up a bit in the kitchen.
Jasmine Rice, a variety native to Thailand, is very aromatic and tastes delicious cooked just plain. I also like to make it with vegetables as the main dish. It is a satisfying, flavorful and colorful dish. Jasmine rice will cling but not stick too much due to a lower amount of starch in its grains compared to other varieties (of course when cooked properly).
Jasmine Rice with Vegetables
2 tbsp extra virgin olive oil
1 carrot (chopped)
1/2 cup frozen green peas
1/4 cup yellow or white onion (chopped)
2 cups jasmine rice
1/4 tsp saffron threads
1 cup water
1 3/4 cupsvegetable broth
2 tsp kosher salt
1. Warm up water a bit in microwave. Place saffron threads in water and allow to bloom.
2. In a heavy sauce pan or “caldero” heat (medium) extra virgin olive oil and add carrots, onion and green peas. Sauté for about 3 minutes until onion is translucent.
3. Add rice and sauté for about 2 minutes over medium heat. Add water-saffron mixture, vegetable broth and salt.
4. Allow water to evaporate and then stir. Bring heat to low and cover until done.