Monday, March 21

Jasmine Rice

I love the combination of flavors at work in this recipe. 
If you've never tried jasmine rice, here is an excellent place to start!
Jasmine Rice
Recipe from Essential Mormon Celebrations, by Julie Badger Jensen

1 cup chopped onion
1/4 cup olive oil or butter
2 cloves garlic, minced
2 (10-oz) cans beef consommé soup (I may have just used beef broth)
1/2 tsp salt
1/2 cup water
1 tsp cinnamon (optional) (USE IT!)
2 cups jasmine rice
1/2 cup currants or Craisins (I used Craisins)
1/2 cup pine nuts or slivered almonds (I used the almonds)
1 Tbsp olive oil (for toasting the almonds)
2 Tbsp chopped fresh parsley
(I would definitely recommend using fresh ingredients for all of the above—don’t you just LOVE sautéing garlic and onions?!!!)

In a large pan, briefly sauté onions in 4 tablespoons olive oil or butter. Add garlic and sauté for one more minute.
Add beef consommé soup, salt, water, and cinnamon and bring to a boil. Stir in jasmine rice; cover. Reduce heat to low and simmer for 20 minutes or until moisture is absorbed.
Add currants or Craisins.
In a small pan, saute pine nuts or almonds in 1 tablespoon olive oil over low heat for about 1 minute until lightly browned. Just before serving, add pine nuts or almonds and fresh parsley to rice.
Makes 8-10 servings (for my family half the recipe is sufficient!)

Now... what would you recommend serving with this flavorful and delicious rice?

Up next... Lighter Sesame Chicken, a perfect last minute dinner choice that's easy on the calories



  1. Looks good. Do you need jasmine rice? I don't have any right now, how do you think it would be with regular white rice? Not as good probably - but would it work until I can get to the store?

  2. Oh, and have you ever done it in a rice cooker?

  3. I've never tried it with anything else Camille. You might just wait until the next time you go shopping, and you don't have to buy a very big bag.
    I've never done it in a rice cooker actually, even though we normally cook rice that way. I don't see why you couldn't though, after you saute the garlic and onions. You'll have to let me know what you think if you try it that way!

  4. this sounds delish! kelly... what do you serve this rice with?

  5. Lately I've been serving this with some sesame chicken roll-ups. Just some asian chicken rolled in lettuce leaves. My family loves it!


Delicious comments are always welcome.

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