Long-grain jasmine rice is wonderfully fragrant, almost sweet, making it a great complement to seafood. We use the pilaf method (coating the grains in fat first before simmering) so the rice can slowly release its starch and become fluffy, not sticky. The pilaf method also toasts the grains just as you would toast nuts or spices in a pan, adding a wonderful nuttiness. Feel free to use water in place of stock if you have none on hand.
2 tablespoons olive oil
1/3 cup thinly sliced shallots
1 cup uncooked jasmine or basmati rice
1 3/4 cups unsalted chicken stock (such as Swanson)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 bay leaf
1/4 cup finely chopped fresh flat-leaf parsley
Est. added sugars 0g
How to Make It
Heat oil in a medium saucepan over medium-high. Add shallots; sauté 3 minutes. Add rice; cook 2 minutes, stirring to coat. Add stock, salt, pepper, and bay leaf to pan with rice; bring to a boil.
Reduce heat; cover, and simmer 18 minutes or until liquid is absorbed. Remove pan from heat; let stand 5 minutes. Discard bay leaf. Stir in parsley.