This is a simple jasmine rice recipe that makes a delicious tasty side dish that will elevate your rice eating experience. Jasmine rice is a long-grain variety of fragrant rice that originates from Thailand. It’s known for its distinct, pleasant aroma, which is often described as a sweet, floral scent reminiscent of jasmine flowers (hence the name).
There are both white and brown varieties of jasmine rice, with white jasmine rice being the most common. Brown jasmine rice is less processed and retains its bran, giving it a chewier texture and higher nutritional value compared to white jasmine rice.
I Made a Mistake, But My Mistake Worked Out Great!!!
I created this tasty recipe by mistake.
I intended to add a little cumin to my rice, but instead I picked up the cinnamon (which looks the same) and started to shake it in before I realized it wasn’t the cumin. Yikes!!!!
I quickly attempted to remove the patch of cinnamon that I had shook into the skillet. I was successful trying to wash most of it off, but of course some of the cinnamon flavor still clung to the rice.
What To Do???
I had a decision to make!- Should I dump everything from the skillet and start over, or just continue cooking despite the cinnamon still mingling with the rice?
Since I did not want to discard all the ingredients that were already in the skillet, I thought, “How bad can it be with a little cinnamon?”
Cinnamon in Rice?
It was actually delicious added to this fragrant type of rice. The cinnamon kind of added that je ne sais quoi to the recipe.
We enjoy rice as a side dish or added to soup. Rice was a staple growing up in my husband’s Middle Eastern home. He still enjoys eating rice about 3-4 times a week.
Rice is a staple all over the world. This recipe is a simple way to enjoy an aromatic rice.
What do you eat as a side dish? Are you a fan of rice?
Ingredients:
1 cup of diced yellow onion
4 cloves of fresh garlic, sliced
1/8 of a teaspoon of ground turmeric
A pinch of cinnamon mixed into 1/4 cup of water
1/8 teaspoon salt and cracked pepper
1. 5 cups of brown Jasmine rice, washed and cleaned
3 and 1/4 cups of water.
1/4 cup of slivered almonds
Directions:
My Notes:
I was out of slivered almonds, so I blanched and halved whole almonds. Thanksgiving is coming up. Check out my recipes for
