+Episode Details: Hello and Welcome to Nathalie Travel Chef…
Thank you for watching how to make Jasmine Rice in an Electric Rice Cooker. Today I teach you a little about the varieties and two of the cooking methods for rice and to show you how to make Jasmine Rice perfectly in an electric rice cooker. If your interested in the types of rice eaten around the world and some of the different preparations click the links below to learn more. This is an easy recipe to follow and my Zojirushi rice cooker makes it even easier. Coming from an Asian family we always have rice made every day and this rice cooker is the best! It does a great job keeping rice warm and fluffy.
+Recipe and Fun facts
3 Cups Jasmine Rice
3 ¾ Cups Water
Directions: Measure rice into bowl. Wash rice 2-3 times or until rice water is clean after washing. Drain rice well using strainer. Put rice into pot, add water and swirl to even out the rice. Put in machine and click cook.
+If you love rice and this video helped you navigate the confusing world of cooking rice please be sure to LIKE this video and SUBSCRIBE. I’m a culinary trained chef and an instructor for more than 10 years. So if you have any questions please leave them in the comments below! I would love to help you with your culinary questions. Thank you for watching Nathalie TravelChef, click the notification bell if you would like to see what creation I make next!
What are all the kinds of rice by Food Republic, published by Quadrille Publishing:
To each rice, its own cooking method by Fine Cooking: Rice by The Editors of Encyclopeadia Britannica:
+Guide to Rice Varieties by Fine Cooking Editors:
To classify the many types of rice from all over the world, rice is generally described as being long-, medium- or short-grained.
+Long Grain Rice
-American long-grain white rice is the most popular in American kitchens. It’s often cooked by the absorption method—in a tightly covered pot with a measured amount of water, which gets completely absorbed by the rice—for a dry, fluffy texture with distinct grains.
-American long-grain brown rice is the whole-grain version of its white counterpart. Use the pasta method (cooking the rice in a large pot of boiling water until tender, then draining off the excess water) is a quick way to cook brown rice evenly.
-Basmati- the predominant rice in Indian and Pakistani cuisine, is marked by its extra-long grains and subtly nutty fragrance and flavor.
-Jasmine rice- from Thailand, has long, translucent grains. When cooked, it has a floral aroma and a soft, clingy texture.
+Medium Grain Rice
-Japanese-style rice is used for sushi, but also served plain with a typical meal.
-Bomba is the rice of choice for the Spanish classic paella. It absorbs up to twice as much liquid as long-grain rice, but without getting sticky, like short-grain rice.
+Short Grain Rice
-Arborio rice- predominantly used in Italy for risotto. is the most widely available variety of Italian superfino rice, used to make risotto.
-Short-grain brown rice- like other short-grained varieties, has a higher level of amylopectin, making it slightly sticky. The intact bran gives it more chew than white short-grain rice.
+Specialty Rice
-Wehani rice is a whole-grain, reddish-brown American hybrid of basmati and long-grain brown rice. It has intense chew and great in pilaf.
-Kalijira rice is a medium-grain rice from the Bengal region of India, often called “baby basmati” because of its diminutive size.
-Wild rice isn’t a true rice at all, but the seed of a grass native to North America. Actually cultivated, the long grains are chewy, and add interest to dishes.
-Chinese black rice- also known as forbidden rice. It’s a whole-grain rice that cooks up firm, non-sticky, and tender and has a dramatic deep purple color when cooked.
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+Special ingredients/equipment links :
-Zojirushi Rice Cooker:
-Rice Paddle:
OXO Good Grips Measuring cups:
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