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Herbed jasmine rice

5 from 1 reviews

A simple herbed jasmine rice recipe to serve with your favorite protein.

Ingredients

Scale
  • 1 cup jasmine rice
  • 1 1/2 cup water (or less if you are using a rice cooker)
  • 1/2 teaspoon kosher salt
  • 1 teaspoon olive oil
  • 1 heaping tablespoon dried herbs (such as Herbes de Provence)
  • lemon wedges

Instructions

Stove Top Method:

  1. Briefly rinse jasmine (for no more than 3-5 seconds) and drain.
  2. Add rice to a pot along with water, salt, olive oil and herbs. Give it a quick stir and bring to a boil. Lower to a low simmer, cover and cook for 15 minutes.
  3. Remove the pot from the heat and let rest for 10 minutes. Transfer rice to a bowl, fluff with a fork and squeeze lemon juice on top. Serve.

Rice Cooker Method:

  1. Briefly rinse jasmine (for no more than 3 seconds) and drain.
  2. Add rice (about 1 1/4 cup for rice cooker), water, salt, olive oil and herbs to the rice cooker. Give it a quick stir, close and press start.
  3. When the rice is ready, leave for an additional 10 minutes before opening the lid.
  4. Transfer rice to a bowl, fluff with a fork and squeeze lemon juice on top. Serve.

Notes

This herbed jasmine rice recipe will keep refrigerated for up to 4 days. Alternatively, you can freeze it in an airtight container for up to 3 months.

Keywords: recipe, vegan, vegetarian, gluten-free, easy

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