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Old 09-30-2010, 02:59 PM   #11
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kayelle, could you explain what jasmine rice is?
Thanks
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Old 09-30-2010, 10:16 PM   #12
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Hi Franka!! Jasmine rice is a rice grown in Thailand, and it has a slight taste and aroma of the Jasmine flower. It's my rice of choice after first buying it at Trader Joe's store here in California. It cooks into a nice firm consistency that is just slightly sticky. I don't know if you can find it available in Mexico, but it is sure would be worth the hunt. Any long cooking rice would work for the recipe I would imagine however.
Hope this is helpful.
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Old 09-30-2010, 10:18 PM   #13
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Quote:
Originally Posted by Kayelle View Post
Hi Franka!! Jasmine rice is a rice grown in Thailand, and it has a slight taste and aroma of the Jasmine flower. It's my rice of choice after first buying it at Trader Joe's store here in California. It cooks into a nice firm consistency that is just slightly sticky. I don't know if you can find it available in Mexico, but it is sure would be worth the hunt.
Hope this is helpful.
It's a very good rice for Asian dishes. It's a natural fit.
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Old 10-01-2010, 10:47 AM   #14
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I don't know how many miles of pasta I rolled out and how many thousands of ravioli I stuffed, but I am not very experienced with rice dishes. I am very interested in experimenting with this Jasmine rice, if I can find it in the Mercado. Any other types of exotic varieties?
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Old 10-01-2010, 10:56 AM   #15
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I don't know how many miles of pasta I rolled out and how many thousands of ravioli I stuffed, but I am not very experienced with rice dishes. I am very interested in experimenting with this Jasmine rice, if I can find it in the Mercado. Any other types of exotic varieties?
Thanks
Basmati is a long grain rice that can add a great flavor to a dish. It's a staple in Indian cooking.

Where Jasmine cooks up a little stickier, Basmati cooks up like any long grain rice. Both of these are available in brown varieties as well.
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Old 10-01-2010, 10:59 AM   #16
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Thanks. I am definitively interested in the brown varieties: less refined and more nutricious.
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Old 10-01-2010, 11:51 AM   #17
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In this dish the Jasmine rice isn't sticky at all, because it's first saute' in butter with the orzo. When I make plain steamed Jasmine rice, I rinse it three times with tap water in the pan I'll be using, and then add the required cooking water. Rinsing the rice before cooking keeps it from being "sticky".
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Old 10-03-2010, 01:39 PM   #18
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I use Jasmine rice to make fried rice when I make stir fry meals (subgum chicken chow mein or beef and broccoli) and to make mexican rice when I make mexican meals (beef enchiladas)
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