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Jasmine rice plus what?

post #1 of 8
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Had a few tilapia filets kicking around the house (ok, they were on sale) so I dropped 'em in 13X9 Pyrex, mixed up some oj, some orange zest, a bit of garlic, and some olive oil and sat 'em in that for an hour. Grilled it up over coals, got good reviews, so ok there.

Took some jasmine rice, steamed it up, added some orange zest (a pinch), some black pepper, and about 1/3 cup of chunked pineapple. Everyone gobbled it up, but agreed the rice needed something. So now I'm stuck- other than throwing a jalapeno in the rice, what to add to give it the zip the group was looking for?

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post #2 of 8
try 2 finely diced shallots, 1 teaspoon minced garlic, and 1 teaspoon minced ginger. I personally would go with the jalapeno or other chili, finely diced but you don't have to.
post #3 of 8
Kind of a basic question: Did you salt the rice?

A lot of recipes I have for basic cooking of jasmine (and basmati) never mention adding salt when cooking. Since there are gradations of both, some with more inherent flavor than others, I always think it helps to add a little salt. Just a pinch, at least, to bring out the flavors there.
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #4 of 8
A little soy at the table probably would have sparked it up fine and accented your flavors.

I usually don't salt my rice at all. Mostly because of my sodium condition. But it's easy to make rice taste good and harmonize with the meal without salt.

For every 1 up of uncooked rice add two whole cloves and two lightly crushed cardamom pods. Cook it as you ususally would. This works well with Chinese, Vietnamese and Indian food. I think it would also have worked with your dish.
It's not right for Japanese food.

Phil
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #5 of 8
I'm with Coolcook. Chilli, shallots and garlic can add sooo much. Make sure its well seasoned and at the last minute, add a handfull of chopped coriander(cilantro) and flat leaf parsley
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #6 of 8

i found that keeping the rice simple is the best due to its aroma. I make a traditional thai northeastern (isaan) dish called sum-dam, to help complement the rice, the sum-dam is a spicy vegetable salad, it contains:

shredded papaya, sliced tomatoes, sliced seeded thai chilli, fish sauce, sugar, and lime juice (all of which are banged using the pestle and mortar)

The best rice to use i think is the Isaan Rice's brand, Pure Jasmine. Its great it tastes and smells more purer than other jasmine rice brands. 

I thinks is IsaanRice or isaanrice.com , anyway hope that helps.... :)

 

post #7 of 8

I concur with  Coolcook and Bughut.  You don't need to tart up rice too much, unless you are making a fried rice combo.

 

Must salt the water though, to me.  Sometimes I'll put a tsp of tumeric in the water to colour it if I'm doing Indian.

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #8 of 8

Another vote for simplicity. Whenever I cook Jasmin rice or Basmati, it's only water and salt. Usually I serve it like that. These rices have enough delicate flavor by themselves.

Maybe another question to bleudogz; how do you cook your rice? I always measure; 1 cup of rice + 1,5 cup of water. You may have guessed I use the absorbsion method.

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