Jasmine Rice

From the 2002 KLO dinner — Hawaiian Luau

Jasmine Rice

• 2 cups jasmine rice
• 2-1/2 cups water
• 2 Tbsp olive oil
• 1/4 cup finely diced onion
• 1/4 cup peeled, cored, finely diced apple
• 2 Tbsp seeded, finely diced red bell pepper
• 2 Tbsp finely diced orange segments
• 3 Tbsp fresh basil, minced
• salt & ground black pepper, to taste

Thoroughly rinse the rice in cold water until the water is clear; drain. Put the rice in a saucepan with 2-1/2 cups fresh water and bring to a boil. Reduce the heat and simmer, covered, for 5 minutes, or until the water has evaporated and the rice is just cooked but firm to the bite and not soft (the rice should have a risotto-like texture).

Optional: Cook the rice in a rice cooker using the above amounts.

Heat the olive oil in a saute pan or skillet. Saute the onion, apple, bell pepper, and orange over medium-high heat for 30 seconds. Remove from heat, add the cooked rice and basil, and mix thoroughly. Season with salt & pepper.