Elswets Jasmine Rice Food

JASMINE RICE

Steps:

• Bring water, salt, and butter to a boil.
• Stir in rice with a fork.
• Bring back to a boil, then cut heat to simmer.
• Cover (do not take off lid to check on rice, or stir, you may get gummy rice, if you do!) and cook for 15 minutes.

ELSWET'S JASMINE RICE

Steps:

• Deposit the loose tea into a tea ball and drop into the 1/4 cup hot water and let steep.
• Pour 5 cups cold water to a 2 quart pot, add 1 teaspoon salt and rice, and bring to boil.
• Reduce heat and cook until done; approximately 20 minutes.
• When fully cooked, drain rice and deposit into a large bowl.
• Add margarine, garlic powder, Italian seasoning, remaining 1/2 teaspoon salt, and black pepper, stirring well to mix.
• Remove tea ball from 1/4 cup jasmine tea and set aside; pour tea over rice and stir well to mix.
• Serve and enjoy!

JASMINE RICE

Steps:

• Rinse and drain rice in cold water to remove starch and impurities. Place drained rice and the cold water in a heavy saucepan. Bring the water to a rolling boil, uncovered, over high heat.
• Stir, reduce the heat to low, cover the pan tightly, and cook for 20 minutes. Remove the covered pan from the heat and let stand 10 minutes without removing the lid.
• Remove the lid and fluff the rice gently with a fork or rice paddle. Serve warm.

ELSWET'S CHICKEN / SHRIMP SCAMPI

Steps:

• Heat wine, olive oil, butter, margarine, and garlic in a large skillet on medium heat until it just starts to boil. Then add all the other spices, lemon juice, and parsley flakes; stir in and immediately add shrimp. Cook for about 4 or 5 minutes or until shrimp turns pink. Don't overcook! If using this recipe with chicken, cook approximatey 8-12 minutes, until the chicken bits are cooked throughout.
• Spoon shrimp/chicken into toasting/baking dish with some of the cooking sauce and top liberally with parmesan cheese.
• Preheat at "toast" or broil temperature for 5 minutes and Broil/toast for 2 minutes ONLY!.
• Serve this as is, with home made Italian bread, or over a bed of tri-colored pasta, Elswet's Crab Dressing [which see], or Elswet's Jasmine Rice [also which see].

ELSWET'S ROSEMARY RICE

Steps:

• Heat the oil over medium high heat in a medium-sized sauce pan that has a lid.
• Add the rosemary, garlic, and red pepper.
• Then cook the green onions and parsley until soft- 2-3 minutes.
• Add rice, and salt, and cook, stirring constantly for 30 seconds.
• Pour in the chicken broth and let rice cook on low heat until liquid is absorbed- 15-17 minutes.
• Add one cup of HOT water, add the gumbo filé [or sassafras leaves] and continue to cook until rice is done.
• Remove from heat and let sit for 5 minutes.
• Stir in vinegar and serve hot.

JASMINE RICE

Steps:

• Put the rice in a medium pot with 3 cups of water. Gently swirl your fingers in the pot to allow the starch to separate from the grains. Once the water becomes white, tilt the pot over the sink to drain out the water. Be careful not to let your rice go into the sink. Repeat this process twice more. With each time, the water will get less cloudy. The idea is not to get rid of all the starch, just enough so that the rice will not be too sticky or too dry when cooked. After you have drained the rice the third time, add remaining 1 3/4 cup clean water. Swirl you fingers in the pot once to ensure the rice is leveled and place the lid on the pot. Cook the rice over medium heat, stir the rice with a wooden spoon a few times, then let rest, covered, for 5 minutes.

ELSWET'S SAUSAGE-STUFFED ONIONS

Steps:

• Cut off both ends of all 4 onions, and carefully scoop out insides, leaving 2 layers of onion for your shell. Set aside.
• Combine all remaining ingredients except cheese, and mix until thoroughly combined. Spoon into onion shells, cover and bake 40 minutes in a moderate [350°F] oven. Baste with its own juice after 20 minutes, and again after 40.
• Remove cover, add cheese, and bake for an additional 8-10 minutes.