JASMINE RICE 5kg GOLDEN PHOENIX
- Stock: Temporarily Unavailable
- code: 0322372
- Weight: 5,050.00g
- Βarcode: 8858306005982
- Price / Kg: 3.40€
- Unit: Τεμάχιο
Perfume Rice is known for its flowery perfume and its pronounced nutty flavor and is very popular in Asia and beyond. Golden Phoenix Jasmine Rice comes from the green rice fields in Thailand and is the highest quality type of rice. Serve this fragrant perfume rice with all dishes. The unique flavor of the long grain Golden Phoenix Jasmine Rice fits perfectly well with sauces and curries.
How to cook Jasmine Rice:
1. On a kitchen stove:
Ingredients:
1 cup rice
1 & 1/2 cup water
Instructions:
1. Wash the rice carefully 2-3 times.
2. In a medium sized pot, pour 1 cup of rice and 1 1/2 cups of water. Cover with the lid, cook on medium heat until it boils and then turn down the heat, cooking for another 12 minutes.
3. Remove from the heat, place the pot on the table and leave with the lid closed for 10 minutes. Then open, mix carefully and serve.
2.In a microwave:
Ingredients:
1 cup rice, washed
2 cup water
Instructions:
1. Put the rice in a bowl and rinse with cold water 4 to 5 times.
2. Put 1 cup of rice and 2 cups of water in a microwave safe bowl. Cover with a special heat film and make 3-4 small holes in the center.
3. Place the bowl on a deep plate - to avoid water during baking - and set the time to 3'.
4. After 3', remove the bowl, let it rest with the film for 1' and put it back in the microwave for another 5'.
5. Remove from the oven, remove the film, mix carefully and it's ready to serve.
3.In an electric rice cooker:
Ingredients:
1 cup rice, washed
1 cup water
Instructions:
1. Put the rice in a bowl and rinse with cold water 4 to 5 times.
2. Place 1 cup of rice and 1 cup of water in the electric rice cooker and press the "cook" button.
3. Once the cooking process is done, leave it closed for 10 minutes. Then open, mix carefully and it is ready to serve.
TIP: If you want to give extra flavor to our rice, ypu can garnish with fresh, chopped coriander.
