Type what you have

Ingredients

• ✓ jasmine rice
• coconut milk
• water
• sugar
• salt

Instructions

1. 1 Stir coconut milk, water, sugar, and salt together in a saucepan over medium heat until sugar dissolves, 1 to 2 minutes.
2. 2 Add rice and bring to a boil. Cover, reduce the heat to low, and simmer until rice is tender and liquid is absorbed, 18 to 20 minutes.

By Tony Reinert

Ingredients

• ✓ jasmine rice
• water
• rice vinegar
• white sugar
• salt
• nori
• cucumber
• imitation crab

Instructions

1. 1 Rinse rice until water runs clear. Combine rice and 1 1/2 cups water in a saucepan and bring to a boil, about 5 minutes. Reduce heat to low, cover, and simmer until water is completely absorbed and rice is soft, 8 to 10 minutes.
2. 2 Use a wooden spoon to transfer cooked rice to a non-metal bowl and set aside to cool.
3. 3 Meanwhile, combine vinegar, sugar, and salt in a small saucepan and bring to a boil, about 5 minutes. Reduce heat and simmer 1 minute more. Combine vinegar mixture with the cooling rice a few tablespoons at a time until rice is coated; you may not need all of the vinegar mixture. Set aside to finish cooling completely, about 15 minutes.
4. 4 Place a sheet of nori on a sushi mat with the rough side facing up. Place a small bowl of water nearby. Use wet hands to evenly spread a handful of rice onto the nori. Arrange cucumber and crab across the nori, about 1/2 inch from the edge closest to you. Roll the wrap starting at the close edge and rolling away from yourself. Press and roll again to seal. Repeat with remaining nori, rice, cucumber, and crab.
5. 5 Dip a sharp knife into water and slice each roll into 8 pieces, rinsing the knife after each cut to prevent sticking.

By Lisa Lou

Ingredients

• ✓ jasmine rice
• butter
• ginger
• water
• sea salt
• black pepper
• lime

Instructions

1. 1 Melt butter in a small pot over medium-high heat. Add ginger; cook and stir until fragrant, 1 to 2 minutes.
2. 2 Add water and a pinch of sea salt; bring to a boil. Stir in rice, cover, and reduce heat to a gentle simmer. Cook until tender, about 15 minutes.
3. 3 Fluff rice with a fork and season with salt and pepper. Serve with lime wedges.

By Fancy Pants

Ingredients

• ✓ jasmine rice
• olive oil
• onion
• green pea
• bay leaf
• water
• salt

Instructions

1. 1 In a large saucepan over a medium-low heat, warm the oil. Add onion and saute for 3 to 5 minutes. Mix in green peas, bay leaf, and jasmine rice. Stir to coat the rice.
2. 2 Pour 3 cups water into the saucepan and add the salt. Increase the heat to medium and let the rice come to a quick simmer. Reduce heat to low and let rice simmer lightly and sit uncovered until all of the liquid is absorbed. Cover the rice and remove from heat. Let sit for about 40 minutes.

By Brian

Ingredients

• ✓ jasmine rice
• water
• canola oil
• luncheon meat
• sweet pork sausage
• egg
• canola oil
• garlic powder
• pineapple chunk
• oyster sauce
• green onion

Instructions

1. 1 Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Let rice cool completely.
2. 2 Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook and stir luncheon meat and sausage in hot oil until browned. Remove meat mixture to a plate. Pour beaten eggs into the same skillet; cook and stir until eggs are scrambled. Transfer eggs to the plate with meat mixture.
3. 3 Heat 2 tablespoons oil in the same skillet over medium heat. Cook and stir cooled rice in hot oil until heated through and beginning to brown, about 2 minutes. Add garlic powder; toss rice to develop garlic taste, about 1 minute. Stir in cooked meats, scrambled eggs, pineapple, and oyster sauce. Cook and stir until well combined and heated through, 2 to 3 minutes. Stir in green onion to serve.

By chen

Ingredients

• ✓ jasmine rice
• olive oil
• onion
• cranberry
• chicken broth
• kosher salt
• black pepper
• green onion
• almond
• cilantro

Instructions

1. 1 Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onions in hot oil until tender and translucent, about 5 minutes. Stir in rice and cranberries until rice is coated with oil and lightly toasted, about 5 minutes.
2. 2 Pour in chicken broth; season with kosher salt and black pepper. Bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and liquid is absorbed, about 22 minutes.
3. 3 Remove the skillet from heat; stir in green onions, almonds, and cilantro. Adjust seasoning if needed.

By BOGINIA2

Ingredients

• ✓ jasmine rice
• butter
• shallot
• garlic
• salt
• turmeric
• coriander
• cumin
• bay leaf
• chicken broth

Instructions

1. 1 Heat butter in large, heavy saucepan over medium heat. Add shallots; cook and stir until softened and translucent, about 3 minutes. Pour in rice, garlic, salt, turmeric, coriander, cumin, and bay leaves. Continue to cook and stir for 3 minutes. Add chicken broth and bring to a boil. Reduce heat to low, cover, and cook until broth is absorbed and rice is tender, 20 to 25 minutes.
2. 2 Remove from heat. Discard bay leaves. Transfer to a bowl.

By EthioCook

Ingredients

• ✓ jasmine rice
• chili garlic sauce
• soy sauce
• sesame oil
• brown sugar
• rice wine vinegar
• salmon fillet
• red bell pepper
• snow pea
• carrot
• aluminum foil

Instructions

1. 1 Preheat the broiler to low heat.
2. 2 Whisk together the chili garlic sauce, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, sugar and vinegar until combined.
3. 3 Add the cut up salmon to the bowl and mix until coated.
4. 4 Line a cookie sheet with Reynolds Wrap® Non-Stick Foil and evenly spread out the salmon and cook under the broiler for 8 to 10 minutes or until browned and cooked throughout.
5. 5 Pour the remaining 1 tablespoon of sesame oil into a large frying pan on high heat and add in the bell peppers, snow peas and carrot and stir-fry for 3 to 4 minutes. Finish the vegetables by adding the remaining 1 tablespoon of soy sauce.
6. 6 Divide the rice into 4 portions and serve the cooked salmon and vegetables evenly.
7. 7 Optional Servings: Serve with a hard boiled egg or a fried egg.

By Reynolds KitchensR

Ingredients

• ✓ jasmine rice
• water
• bacon
• chicken breast
• garlic powder
• onion powder
• nutmeg
• salt
• black pepper
• butter
• heavy cream
• cream of mushroom soup
• cream of chicken soup

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
3. 3 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain on paper towels; set drippings aside.
4. 4 Season chicken breasts with garlic powder, onion powder, nutmeg, salt, and black pepper.
5. 5 Melt butter in a large skillet over medium-high heat. Add chicken breasts, in batches; cook, turning once, until centers no longer pink and juices run clear, 10 to 12 minutes per batch. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board; cut into small pieces. Set drippings aside.
6. 6 Bring heavy cream, cream of mushroom soup, and cream of chicken soup to a simmer in a large saucepan; stir in bacon, bacon drippings, and chicken drippings.
7. 7 Spread rice in a thick layer in the bottom of a 9x13-inch dish; spread chicken on top, then add soup mixture. Cover dish with aluminum foil.
8. 8 Bake in the preheated oven until heated through and bubbling, 10 to 15 minutes.

By Bjorn Stacey

Ingredients

• ✓ jasmine rice
• paprika
• flour
• half-and-half
• onion
• mushroom
• butter
• onion
• green bell pepper
• black pepper
• salt
• creole seasoning
• olive oil
• pork chop
• butter
• salt
• water

Instructions

1. 1 Combine water, rice, and 1/2 teaspoon salt in a saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender, about 20 minutes. Remove from heat and add 1 tablespoon butter; stir until rice is fluffy.
2. 2 Preheat oven to 350 degrees F (175 degrees C). (If using a countertop induction oven, preheat on the "Combo 1" setting.)
3. 3 Place pork chops in a 9-inch baking pan (or grill pan if using the countertop induction oven). Drizzle olive oil on top. Sprinkle Creole seasoning, salt, and pepper over both sides. Arrange green bell pepper and onion slices on and around pork chops.
4. 4 Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 20 minutes in the conventional oven and 10 to 15 minutes in the countertop induction oven. Cover with aluminum foil.
5. 5 Melt 1/4 cup butter in a large skillet over medium heat. Add mushrooms and chopped onion; cook and stir until onion is translucent, about 5 minutes. Pour in half-and-half. Stir in flour slowly; cook and stir until sauce thickens, about 5 minutes.
6. 6 Pour sauce over pork chops; stir to incorporate juices in the pan.
7. 7 Return pork chops to the preheated oven and bake until flavors combine, 3 to 5 minutes. Serve over rice. Sprinkle paprika on top.

By Nikki D Lovely

Ingredients

• ✓ jasmine rice
• green onion
• water
• smoked sausage
• cayenne pepper
• garlic powder
• water
• canola oil
• all-purpose flour
• olive oil
• celery
• green bell pepper
• yellow onion
• chicken broth
• white wine
• olive oil
• cajun seasoning blend
• chicken breast
• chicken drumstick

Instructions

1. 1 Peel back chicken drumstick and breast skin without removing it all the way; make several deep cuts in the meat. Sprinkle 3 teaspoons Cajun seasoning into the cuts and onto the meat, then replace the skin. Whisk 1/2 cup olive oil and white wine together in a large bowl. Add chicken, spoon marinade over top, then cover and refrigerate for 1 hour.
2. 2 Remove chicken from marinade and shake off excess; discard remaining marinade. Heat 1/4 cup olive oil in a large skillet over medium heat until shimmering. Add chicken, working in batches if necessary, and cook until browned, about 5 minutes per side. Transfer chicken to a large soup pot and pour broth over top. Bring to a boil, then reduce the heat and simmer until chicken is tender, about 20 minutes.
3. 3 While the chicken is simmering, cook onion, bell pepper, and celery in a skillet with 3 tablespoons of olive oil, stirring occasionally, until onion is transparent and pepper has softened, about 8 minutes. Remove from the heat and set aside.
4. 4 Mix flour and canola oil together in a nonstick pan to make a roux; stir until smooth and lump-free. Heat over medium-high heat, stirring constantly with a wooden spoon and scraping the bottom of the pan to prevent burning. After about 5 minutes of stirring, the roux will begin to turn a pale golden color and gently bubble and foam. Stir roux until it turns the color of milk chocolate and gives off a nutty fragrance, 30 to 40 more minutes. Watch carefully so it doesn't burn. Remove from the heat and stir until roux cools and stops cooking, about 5 more minutes.
5. 5 Stir onion mixture and 1 cup boiling water into roux; be careful to avoid spattering. Heat over medium heat until mixture comes to a simmer. Whisk until roux and water combine and become thick, about 10 minutes. Add thickened roux to the chicken, stir together, and add remaining 9 cups boiling water. Season with remaining 2 teaspoons Cajun seasoning and bring to a rolling boil. Reduce the heat and simmer for 1 hour.
6. 6 Sprinkle garlic powder and cayenne pepper over smoked sausage. Brown sausage in a skillet with 2 tablespoons of olive oil. Transfer sausage to the soup and simmer for 30 more minutes. Remove chicken from the pot and take meat off bones; discard skin and bones. Return meat to the soup and simmer for 15 more minutes. Skim off the layer of oil that forms on the top.
7. 7 While the gumbo is simmering, bring rice and 3 cups water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
8. 8 Serve gumbo over hot, cooked rice with a generous sprinkling of chopped green onions over each serving.

By Crawfish

Ingredients

• ✓ jasmine rice
• green onion
• pea
• shrimp
• garlic
• green bell pepper
• onion
• olive oil
• egg
• cooking spray
• sesame oil
• chili oil
• chicken broth
• hoisin sauce
• soy sauce
• sugar
• butter
• water
• chicken broth
• coconut milk

Instructions

1. 1 Bring coconut milk, 1 1/2 cups chicken broth, water, butter, and sugar to a boil in a large saucepan. Stir in rice. Return to a boil; reduce heat and simmer until liquid has been absorbed and rice is fluffy, about 25 minutes. Remove from heat and let sit for an additional 5 minutes. Remove lid and fluff with a fork. Let cool in the refrigerator at least 2 hours.
2. 2 Whisk together soy sauce, hoisin sauce, 2 tablespoons chicken broth, 1 1/2 tablespoons chili oil, and sesame oil in a small bowl. Set sauce mixture aside.
3. 3 Spray a large non-stick skillet with cooking spray and set over medium heat. Pour in eggs; scramble to desired doneness, 3 to 4 minutes. Transfer to a bowl and set aside.
4. 4 Heat olive oil and remaining 1/2 tablespoon chili oil in the same non-stick skillet over medium heat. Add onion, bell pepper, and garlic; cook and stir until softened, about 3 minutes.
5. 5 Return scrambled eggs to the skillet and add cooked shrimp, peas, and green onions. Cook and stir over medium heat until peas are tender, about 3 minutes. Add cooked and cooled rice; cook and stir until rice is heated through, about 5 minutes. Pour in sauce mixture and toss to coat. Let sit, covered, on low heat to allow rice to absorb sauce flavor, about 10 minutes.

By Colette Trebon

Ingredients

• ✓ jasmine rice
• sweet chili sauce
• butter
• potato chip
• black pepper
• salt
• tuna steak
• black pepper
• salt
• cilantro
• red onion
• mango
• oregano
• garlic
• cider vinegar
• habanero pepper
• red onion
• lemon
• lime
• orange

Instructions

1. 1 Prepare marinade: Whisk orange juice, lime juice, lemon juice, red onion, habanero pepper, vinegar, garlic, and oregano together in a bowl large enough to hold the tuna steaks.
2. 2 Prepare salsa: Combine mango, red onion, cilantro, salt, and pepper in a separate bowl. Set aside.
3. 3 Prepare tuna: Sprinkle tuna with salt and pepper. Place in the bowl with the marinade and turn to coat. Marinate for about 30 minutes.
4. 4 While tuna is marinating, crush potato chips as fine as possible in a blender. Transfer to a bowl.
5. 5 Remove tuna from the marinade and press into the crushed chips until both sides are well coated.
6. 6 Heat heavy-bottomed nonstick skillet over medium-high heat. Add butter and heat until butter melts and foam subsides. Add tuna and sear for 2 to 3 minutes on each side. Remove from the skillet.
7. 7 To serve, top tuna with chile sauce and serve with jasmine rice and mango salsa.

By thedailygourmet

Ingredients

• ✓ jasmine rice
• ✓ jasmine rice
• coconut milk
• salt

Instructions

1. 1 Put rice in a fine-mesh sieve, and rinse with cold running water until water runs clear.
2. 2 Pour coconut milk into a saucepan and add salt and rice over medium-high heat. Stir to combine and bring to a boil. Once mixture is boiling, reduce heat to low, and cover.
3. 3 Cook until coconut milk is absorbed and rice is cooked through, abut 20 minutes. Fluff rice with a fork and serve.

By thedailygourmet

Ingredients

• ✓ jasmine rice
• butter
• poblano pepper
• onion powder
• garlic powder
• chicken broth

Instructions

1. 1 Heat butter in a skillet over medium-high heat. Sauté peppers in butter until slightly soft, about 5 minutes.
2. 2 Stir in onion powder and garlic powder. Pour in chicken broth and bring to a boil; add rice and reduce heat to low. Cover and cook until rice is tender and fluffy, about 12 minutes.

By MitchJGray

Ingredients

• ✓ jasmine rice
• butter
• shallot
• coconut milk
• water
• nutmeg
• black bean

Instructions

1. 1 Melt the butter in a small saucepan over medium heat. Stir in the shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the rice and stir until coated with the butter. Pour in the coconut milk and water; season with nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the liquid has been absorbed and the rice is tender, about 18 minutes. Stir in the black beans, and cook a few minutes until hot.

By Kim

Ingredients

• ✓ jasmine rice
• hatch chile pepper
• breakfast sausage
• bacon
• onion
• water

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; arrange chile peppers cut-side down on top.
2. 2 Roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes.
3. 3 Place blackened peppers into a bowl and seal tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Chop flesh.
4. 4 Heat a large skillet over medium heat. Add sausage and bacon; cook and stir until browned, 5 to 8 minutes. Drain excess grease. Add onion; cook and stir until golden, 3 to 5 minutes.
5. 5 Pour water into the skillet; bring to a boil. Add rice. Reduce heat; simmer until water is absorbed and rice is tender, 15 to 20 minutes. Fluff with a fork. Fold in chopped peppers before serving.

By MitchJGray

Ingredients

• ✓ jasmine rice
• water
• pineapple
• vegetable oil
• egg
• chinese sausage
• carrot
• onion
• green pea
• corn

Instructions

1. 1 Rinse jasmine rice and place in a rice cooker with water. Cook rice according to manufacturer's instructions, 15 to 20 minutes.
2. 2 Preheat the oven to 300 degrees F (150 degrees C).
3. 3 Cut pineapple in half lengthwise. Cut out flesh, leaving a thin layer on the skin. Chop 1/2 cup of the flesh; place in a bowl. Reserve remaining flesh for another use. Place pineapple 'bowls' on a baking sheet.
4. 4 Bake in the preheated oven until fragrant, about 5 minutes. Remove from the oven.
5. 5 Increase oven temperature to 350 degrees F (175 degrees C).
6. 6 Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat. Pour in beaten eggs; cook until set, about 5 minutes. Transfer to a plate and cut into small pieces. Use a paddle to fluff the cooked rice.
7. 7 Cook and stir Chinese sausage in a separate, dry skillet until fat renders, about 5 minutes. Transfer sausage to a bowl, reserving fat in the skillet.
8. 8 Stir remaining 2 tablespoons oil into the skillet used to cook the sausage. Heat it until you can feel the heat above the skillet. Stir in carrot for 1 minute. Add onion, peas, and corn; stir-fry until onion softens, 3 to 5 minutes. Add 1/2 of the rice; stir well to combine. Mix in remaining rice. Add egg pieces and sausage slices. Mix in pineapple cubes evenly.
9. 9 Transfer fried rice to the pineapple bowls. Cover with aluminum foil.
10. 10 Bake in the preheated oven until heated through, about 15 minutes.

By Tao,RN

Ingredients

• ✓ jasmine rice
• coconut milk
• water
• sugar
• salt
• coconut oil

Instructions

1. 1 Gather the ingredients.
2. 2 Place rice in a fine mesh strainer, and rinse with cold water, stirring rice using your fingers to remove excess starch, until water from rice runs clear, about 1 minute.
3. 3 Place rinsed rice, coconut milk, water, sugar, and salt in a medium saucepan; stir until sugar dissolves, about 1 minute.
4. 4 Bring mixture in saucepan to a boil over medium heat. Cover, reduce heat to low, and simmer, undisturbed, for 11 minutes. Turn off heat; steam, covered, until rice is tender and liquid is absorbed, about 10 minutes. Uncover and gently stir in coconut oil.
5. 5 Enjoy!

By SILVREZS

Ingredients

• ✓ jasmine rice
• wonton wrapper
• coconut milk
• red curry paste
• brown sugar
• chicken breast
• green bean
• red bell pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place each wonton/egg roll wrapper in a small non-stick tortilla bowl maker. Bake for 8 minutes. Allow to cool and remove from bowl maker.
3. 3 Prepare rice according to package directions.
4. 4 Bring coconut milk to a simmer in a large skillet over medium heat . Stir in curry paste and brown sugar until well blended; bring to a boil. Reduce heat to low and simmer 5 minutes. Stir in chicken and vegetables. Cook until chicken is warm and vegetables are tender crisp, about 5 minutes.
5. 5 Evenly spoon jasmine rice into the wonton bowls. Top with red curry mixture and serve.

By Uncle Ben's

Ingredients

• ✓ jasmine rice
• coconut milk
• water
• onion
• white sugar
• salt

Instructions

1. 1 Heat coconut milk, water, onion, sugar, and salt in a saucepan. Pour in rinsed and drained rice. Bring to a boil. Reduce heat, cover, and let simmer, stirring occasionally, until fragrant, tender, and liquid has been absorbed, 20 to 25 minutes.

By May Thu Khine

Ingredients

• ✓ jasmine rice
• vegetable oil
• cumin seed
• water
• salt

Instructions

1. 1 Heat the oil in a medium size saucepan over a medium-high heat. Drop in the cumin seeds, and cook until they splutter. Do not allow the cumin seeds to burn or become really dark brown in color. Add the rice and fry it in the oil for about 1 minute.
2. 2 Add the water and salt and bring to a boil. Once the water is boiling, reduce the heat to low and cover the saucepan. Cook the rice for approximately 15 minutes. If you feel the rice is getting burnt near the base of the pan as it cooks, one trick is to place the saucepan on another flat pan or griddle which is directly on the flame. Toss with a fork.

By Manisha Pandit

Ingredients

• ✓ jasmine rice
• egg yolk
• heavy cream
• lemon juice
• lemon zest
• butter
• chicken broth
• parmesan cheese
• parsley

Instructions

1. 1 Combine egg yolks, cream, lemon juice, and lemon zest in a bowl; whisk thoroughly.
2. 2 Melt butter in a saucepan over medium-high heat. Add rice; cook, stirring constantly, until opaque, 3 to 4 minutes. Add chicken broth; stir quickly. Bring to a boil. Reduce heat to low. Cover and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
3. 3 Fold lemon-cream mixture into the rice; mix well. Stir in Parmesan cheese and parsley.

By LemonLush

Ingredients

• ✓ jasmine rice
• water
• coconut oil
• lime
• shrimp
• chile pepper
• bok choy
• carrot
• red bell pepper
• scallion
• peanut butter
• sriracha sauce

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
2. 2 Melt coconut oil in a skillet over high heat while rice cooks. Squeeze juice of 1 lime into the skillet. Add shrimp and cook for 1 minute. Sprinkle some chile powder over the shrimp. Flip shrimp and cook for 25 seconds more. Transfer shrimp to a container. Sprinkle with more chile powder and a bit more lime juice. Cover and toss. Keep covered to keep warm.
3. 3 Reheat skillet over medium-high heat. Toss in bok choy, carrot, red bell pepper, and scallion. Stir in peanut butter and sriracha sauce; cook for 1 minute. Add cooked rice. Toss well to ensure that everything is coated evenly.
4. 4 Spoon rice onto a plate and place shrimp on top. Squeeze juice of the second lime over the finished plates. Zest 1 lime over the shrimp.

By danakillingthyme

Ingredients

• ✓ jasmine rice
• sesame oil
• green bell pepper
• carrot
• green onion
• ham
• green pea
• garlic
• soy sauce
• rice vinegar
• egg

Instructions

1. 1 Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and carrots; saute 2 minutes. Add 3/4 cup green onions, ham, green peas, and garlic; saute 3 minutes.
2. 2 Add unheated rice to skillet. Drizzle with soy sauce and vinegar; cook 3 minutes, stirring occasionally. Make 4 indentations in rice mixture; crack 1 egg into each indentation. Cover pan; cook until egg whites are set and yolks are cooked to desired degree of doneness, 5 to 7 minutes. Uncover and garnish with remaining 1/4 cup green onions.

By Uncle Ben's

Ingredients

• ✓ jasmine rice
• water
• coconut cream
• turmeric
• salt
• coconut oil
• garlic
• fish sauce

Instructions

1. 1 Place rice in a large bowl with enough water to cover by a few inches; swirl with your fingers, then drain. Repeat until water runs clear, about 3 times.
2. 2 Combine rice, 1 ½ cups water, coconut cream, turmeric, and salt in a saucepan; bring to a boil. Reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 20 minutes. Chill, uncovered, 2 to 4 hours to overnight.
3. 3 Heat coconut oil in a 12-inch skillet or wok over high heat. Add garlic; cook until it just begins to brown, about 1 minute. Add rice and spread in an even layer; cook, without stirring, until lightly browned and crisp on the bottom, about 4 minutes. Add fish sauce; cook, stirring, until fully combined and heated through, about 2 minutes.

By Yana Gilbuena

Ingredients

• ✓ jasmine rice
• water
• coconut milk
• ginger
• soy sauce
• lemongrass
• curry leaf
• thai basil

Instructions

1. 1 Rinse the rice under cold water. Combine the rice, water, coconut milk, ginger, soy sauce, lemongrass, and curry leaves in a saucepan and stir. Bring to a boil over medium heat; reduce heat to low and simmer uncovered until rice is tender, about 10 minutes. Fold the basil into the rice. Serve immediately.

By anonymous

Ingredients

• ✓ jasmine rice
• chicken
• ginger root
• lemongrass
• salt
• cilantro
• chive
• black pepper
• lime

Instructions

1. 1 Place chicken in a stock pot. Pour in enough water to cover chicken. Add ginger, lemon grass, and salt; bring to a boil. Reduce heat, cover, and gently simmer for 1 hour to 1 1/2 hours.
2. 2 Strain broth, and return broth to stock pot. Let chicken cool, then remove bones and skin, and tear into bite-size pieces; set aside.
3. 3 Stir rice into broth, and bring to a boil. Reduce heat to medium, and cook for 30 minutes, stirring occasionally. If necessary, adjust with water or additional salt. The congee is done, but can be left to cook an additional 45 minutes for better consistency.
4. 4 Ladle congee into bowls, and top with chicken, cilantro, chives, and pepper. Squeeze lime juice to taste.

By DawnH

Ingredients

• ✓ jasmine rice
• olive oil
• smoked sausage
• onion
• celery
• red bell pepper
• garlic
• jalapeno pepper
• chicken stock
• tomato
• salt
• cayenne pepper
• shrimp
• scallion
• lemon juice

Instructions

1. 1 Heat oil in a large Dutch oven over medium-high. Add sausage; cook about 6 minutes, stirring occasionally, until lightly browned. Add onion, celery, bell pepper, garlic, and jalapeno. Cook 5-6 minutes, stirring frequently, until vegetables are softened. Add rice and cook, stirring constantly, 30 seconds.
2. 2 Add stock, tomatoes, salt, and cayenne pepper. Bring to a boil; cover, reduce heat to medium-low, and simmer until rice is just tender, 10 minutes. Add shrimp, cover, and cook until shrimp turn pink, about 4 minutes. Remove from heat. Stir in scallions and lemon juice. Garnish with additional scallions.

By Hillshire FarmR Brand

Ingredients

• ✓ jasmine rice
• water
• apple cider
• raisin
• apple cider vinegar
• sugar
• brown sugar
• cinnamon
• olive oil
• apple
• sweet onion
• celery
• white pepper
• salt
• cinnamon
• almond

Instructions

1. 1 Combine water, apple cider, and golden raisins in a pot. Bring to a boil; add rice. Cook, stirring often, until most of the water is absorbed, about 17 minutes. Mix in white sugar, brown sugar, and 1/4 teaspoon cinnamon; continue cooking until rice is tender, about 3 minutes more. Remove from heat.
2. 2 Heat olive oil in a large skillet over medium heat. Cook and stir apple, onion, and celery in the hot oil until softened, about 5 minutes. Season with white pepper, salt, and a dash of cinnamon. Stir in almonds; cook until starting to brown, 3 to 5 minutes.
3. 3 Fold apple and almond mixture into rice. Let stand until flavors combine, about 5 minutes.

By Erin Ok