I usually cook rice with filtered water and a bit of salt. Maybe I toss in some random herbs or spices, or even a small dollop of olive oil or butter. This recipe is a more luxurious dish, for a special occaision, or simply to complement a strong flavored course or sauce (like the silky red wine one).
This produces enough for two large or three medium-small servings.
- 1 cup jasmine (medium grain) rice
- 1 cup chicken stock
- 3/4 cup water
- 1 to 2 teaspoons fresh herbs (1/2 to 1 teaspoon if dried), such as minced summer savory, marjoram, tarragon, etc.
- 1 bay leaf
- sea salt, to taste, if the stock is unsalted
- 2 to 3 tablespoons crème fraîche
- Place rice, chicken stock, water, herbs and bay leaf into your rice cooker. Stir in salt, if desired.
- Cook rice according to the cooker’s instructions (I know, easy way out! ;-). If you don’t have a rice cooker, put the ingredients in Step (1) in a medium sauce pan, and bring to a boil on the stovetop. Continue to simmer over low heat, covered, for 15 to 20 minutes.
- When the rice has finished cooking (absorbed the liquid), stir in the crème fraîche. You can keep the rice warm (i.e., at a low heat setting if using an electric rice cooker) until you’re ready to serve it.