Organic Brown Jasmine Rice
Serving Size: 1/4 cup (49 g)
Calories / Calories: 170
Fat / Lipide: 1.5 g2%
Saturated / saturés: 0.5 g3%
+ Trans / trans: 0 g
Cholesterol / Cholestérol: 0 mg
Sodium / Sodium: 0 mg0%
Carbohydrate / Glucides: 36 g12%
Fibre / Fibres: 2 g8%
Sugars / Sucres: 0 g
Protein / protéines: 4 g
Amount per Serving
Teneur par portion
% Daily Value
% valeur quotidienne
Vitamin A / Vitamine A: 0%
Vitamin C / Vitamine C: 0%
Calcium / Calcium: 0%
Iron / Fer: 4%
Ingredients: Organic brown jasmine rice
Product Status: Certified Organic
Organic Certifying Body: Pro-Cert
Country of Origin: Cambodia
Warning: This product may contain sesame, soy, wheat and gluten.
Brown Coconut Rice Recipe
1 ½ C brown jasmine rice
2 C good-quality coconut milk
2 C water
1/2 tsp salt
2 ½ Tbl dry shredded coconut (baking type)
1 Tbl coconut oil, or other vegetable oil
1. Rub the oil over the bottom of a regular-sized pot. You will also need a tight-fitting lid.
2. Add the rice, coconut milk, water, salt, and shredded coconut. Stir and set over high heat. Bring to a bubbling (but not rolling) boil.
3. Immediately reduce heat to low and cover tightly with a lid.
4. Allow to cook for 1 hour or until the coconut-water has been absorbed by the rice.
When all (or nearly all) of the coconut-water is gone, turn off the heat, but leave the pot on the burner, covered. Allow the rice to sit for another 5-10 minutes, or until you're ready to eat. Your coconut rice will stay warm in this way for 1 hour or more.
5. Fluff the rice with a fork, and serve with your choice of entrees. If desired, coconut rice can be topped with a sprinkling of toasted coconut. Simply dry-fry 1-2 tablespoons of shredded coconut in a dry frying pan until toasted or top with a sprinkling of sweetened shredded coconut.
1. Bring 2 cups of water, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper to a boil in a medium saucepan over high heat.
2. When the water boils, stir 1 cup of brown jasmine rice and cover. Reduce the heat to low and cook until the rice is tender and has absorbed almost all the water, 20-30 minutes.
3. Take the pan off the heat. Uncover the rice and stir to fluff it. This helps excess liquid evaporate and the grains to separate. Re-cover the rice and set it aside 5 minutes before serving.
Jasmine rice is originally from Thailand and is also known as Thai Hom Mali. It is known for the floral aroma it gives off when cooked. Its most notable nutrients are protein, carbohydrates, and iron. The bran of the grain, which gives brown Jasmine rice its brown-tan colour, also gives the rice a slight nutty flavour.