Sentences with phrase «use jasmine rice»

Go ahead and use jasmine rice as your base, but don't forget the greens.

That said, I use jasmine rice (don't care for brown).

If you're feeding growing boys, grown men, have a need for more carbohydrates yourself, or just want a starchier comfort food, I recommend you use jasmine rice (or another polished white rice) as the base.

I used jasmine rice instead of sushi rice - honestly it turned out fine and I've heard many people make sushi from other types of white rice - they just need to be sticky varieties.

I used jasmine rice and one cube of the Knorr Caldo de Pollo chicken bouillon.

Would using jasmine rice make it drier or maybe adding more rice would make a difference.

I used the jasmine rice.

Not exact matches

For the best results, use Chinese - style medium - grain rice, jasmine rice, or sushi rice.

One exception I know of - I have used brown jasmine before to create these split rice dishes (Fragrant Sri Lankan rice - http://www.girlcooksworld.com/2011/05/fragrant-sri-lankan-rice.html) and it worked fine.

This last go» round, I used chickpeas mashed with a bit (1/4 cup - ish) of jasmine rice to help with the «stickiness.»

Olive oil (1 teaspoon to 2 tablespoons, however much you want to use) 1 medium yellow onion, thinly sliced 2 cloves garlic, minced 1 teaspoon dry thyme 1 teaspoon salt Fresh black pepper 1/2 cup jasmine rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb cabbage, shredded (about 1/4 of a big head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (about 3 cups) 3 tablespoons fresh chopped dill, plus extra for garnish

I use brown jasmine rice and I keep everything on hand anyway except the fresh dill.

You can use it for bì (shredded meat with thinh) or grilled lemongrass beef with thinh and served with cơm tấm (jasmine broken rice).

For reference, I use Trader Joe's brown jasmine rice.

The only real change that I made to the recipe was to use a brown jasmine rice instead of a white one.

The preparation is similar to making basmati rice, with the main difference being that jasmine rice is used.

Anyway, to build the bowls just put one cup cooked rice (or whatever grain is your favorite — I used brown jasmine rice) in a bowl and add 1/4 of the sesame kale and 1/4 of the chili garlic tofu pieces.

I made David Lebovitz» frangipane tart last night and had a couple ounces of almond paste left over, so I'm using your rice pudding recipes as the framework for mine: in the simmering pot, there's now brown jasmine rice, two bay leaves, a pinch of ground cardamom, tangerine zest, Meyer lemon zest (they're in season now, Deb, in case you might want a reminder), three whole cloves, the almond paste (in place of the sugar and almond extract), some unsweetened, shredded coconut, and a big pinch of salt.

Followed the recipe with these few exceptions: used regular yellow onions, regular molasses and brown jasmine rice.

The Brasserie chef Dean Max uses locally sourced seafood and produce grown on - site through the restaurant's seasonal dishes, like this grilled wahoo with coconut jasmine rice, garden long beans, roasted local peppers, callaloo, herbed coconut broth and pea shoots.

I think this recipe would be a good use for a pinch of saffron, or in some jasmine rice.

I used the slow cooker shredded chicken recipe and did the casserole with jasmine rice.

We did use Uncle Ben's long grain white rice since we didn't have jasmine rice.

As I mentioned, I used Lundberg Farms organic California jasmine rice (a long grain), which I tend to use more often in grain salads compared to brown rice.

You can use basmati rice, brown rice, or jasmine as well.

Be sure to use long grain jasmine or basmati rice for this recipe, and check the rice after 1-1/2 to 2 hours.

I agree that using baguettes and jasmine rice as examples of forbidden foods in the US School Lunch program was idiotic, but I don't think you can just dismiss the issue of increased food waste either.

If you have leftover basmati or jasmine rice, go ahead and use that.

You can also use long grain, jasmine, and brown rice.

I used the bagged frozen jasmine rice and roasted corn from Trader Joe's, so I heated those up and chopped up some peppers, 1 avocado, 1/3 red onion, and added some olive oil and balsamic.