Fragrant Jasmine Rice

About two months ago, our rice cooker conked out. We decided not to replace it and have been using a saucepan to cook rice ever since. I don't miss the rice cooker at all, and am glad to be able to try different ways of preparing rice. I'm also thrilled to be using fresh herbs from our container garden.

Here's another recipe from Moosewood Restaurant's Low-Fat Favorites.

Although plain jasmine rice smells wonderful enough as it cooks, when we combine it with lemongrass, basil, and pineapple, it makes an aromatic sensation. You will surely want to eat it, but the scent is almost enough.

2 cups jasmine rice
1 teaspoon canola or other vegetable oil (I use a small amount of water instead of oil)
2 tablespoons minced lemongrass* or 2 teaspoons freshly grated lemon peel
4 garlic cloves, minced or pressed
1 small fresh green chile, minced, seeds removed for a milder "hot"
1/2 teaspoon salt
1 cup undrained unsweetened crushed pineapple
2 tablespoons chopped fresh basil
2-1/2 cups boiling water

Place the rice in a colander or sieve, rinse with cool water, and set aside.

In a medium saucepan, preferably nonstick, warm the oil and add the lemongrass or lemon peel, garlic, chile, and salt. Cook on medium heat for 2 to 3 minutes, stirring frequently. Add the pineapple with its juice, the basil, rice, and boiling water. Cover and bring to a boil, reduce the heat, and cook for 15 minutes. Remove from the heat and allow to sit for 5 minutes before serving.


*Peel off at least two layers of the tough outer leaves of the lemongrass and cut off the root ends and the tops. Mince only 3 or 4 inches of the tender lower stalk.