Carrot Jasmine Rice (jasmine) Recipe
Jasmin (Yasemin) is quite different from other rice with its rice, smell and delicate structure. Jasmin Pirinç, which is grown in Southeast Asia, especially in Thailand, is long and thin. When cooked, it has a slightly adhesive texture and emits a jasmine flower aroma. We color this rice with carrots suitable for cooking steam and adapted to Turkish cuisine. Enjoy your meal!
Ingredients:
For: 4 People
Prep: 15 Min
Cook: 15 Min
| Jasmine (Jasmin) Rice | 2 Cup |
| Carrot (Medium size) | 2 Qty |
| Butter | 2 Tbsp |
| Liquid Oil | 1/2 Half Cup |
| Turmeric (Dust) | 1 Tsp |
| Fine Salt | 2 Tsp |
| Dill | 1/4 Bunch |
Steps:
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Pass the rice through the water and strain. Do not wait in the water so that it does not lose its aroma.
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In a spreading rice pot, heat oil and butter.
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Peel and wash the carrots and grate with the big side of the grater.
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Sauté the grater carrots until the color changes in oil.
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Take the rice in the saucepan and take 2-3 minutes of Narince and rice, take care not to break up and fry with carrots.
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Add 3 cups of hot chicken or broth rice and mix 1 round. Add salt, turmeric and black pepper. Take the bottom of the fire into the most part and close the lid.
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When pulled the rice juice (about 10 minutes), remove from the fire. Cover with paper towel and close the lid. Open the rice resting for 15-20 minutes and upside down. Serve warm next to your meal.
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At this stage, you can color your rice with additional butter, finely chopped dill. Enjoy your meal!
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Menu Recommendation: Creamy Mushroom Soup, Jasmin Rice, Turkey Tandoor, Barbunya Pilaki with Olive Oil, Şekerpare
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(TRACE.)
10 Min
