Ingredients
2 cup jasmine rice
2 1/2 cup ; water
2 tbsp fresh cilantro, chopped optional
NUTRITIONAL INFO PER SERVING
336 calories
7 g protein
4 mg sodium
74 mg carbohydrate
1 g fat
1 mg cholesterol
26 mg calcium
Directions
Rinse rice in cool water and drain.
In a deep saucepan, bring rice and water to a boil over high heat.
Cover, reduce heat to low and simmer until rice is tender, about 20
minutes. Remove from heat.
Fluff rice with a fork, cover and let steam for 10 minutes. Garnish
with cilantro and serve hot.
Source: Vegetarian Gourmet/Spring 94/MM by DEEANNE
Servings: 4 servings
Perfect Jasmine Rice Recipe brought to you by Recipe Ideas
Categories: Rice; Vegetable
The History of Recipes
Recipes as a concept can be observed far back into distant history, certainly as far into history as ancient Egypt, and potentially, even further back. Having said that, mostly, these old recipes were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history is a collection of stone tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. As our culinary historical trip moves on a few more years there are two books from the 14th Century - a book entitled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the curry that we all know today, but rather descriptions of the types of meals on the tables of the rich and powerful of that period. In the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from Arab countries, such as coriander, parsley, and rosemary. The introduction of these new foods and spices caused an explosion in manuscripts on food, most of which still exist in academic collections. Over the following few hundred years, the wealthy families of Wesstern Europe strove to lay on the best banquets, and as a consequence, cooks and their recipes increased in prestige. Notwithstanding that, it wasn`t until the 19th century that formal cookery and recipe books became really popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to assembling, testing, and publishing the recipes that were being prepared for the better households. The introduction of television brought us celebrity TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everyone to access thousands of recipes just like those on this web site. |
We hope you enjoy this Perfect Jasmine Rice recipe.
