Jasmine Rice With Caramelized Green Onions
"Asian inspired sweet 'n' spicy jasmine rice with caramelized green onions and coarsely chopped peanuts! Now, for the record, I don't like green onions cooked, but caramelizing them is a whole other story. From Canada's Company's Coming. Don't omit the garnishes: coarsely chopped peanuts!"
photo by Baby Kato
- Ready In:
- 25mins
- Ingredients:
- 10
- Yields:
-
5 cups
ingredients
- 1 3⁄4 cups water
- 1 cup jasmine rice
- 1⁄2 teaspoon salt, divided
- 1 tablespoon peanut oil
- 2 cups chopped green onions, cut into 1/2-inch slices
- 2 garlic cloves, minced
- 1⁄2 - 1 teaspoon sambal oelek (depending on how spicy you want it)
- 1 1⁄2 tablespoons rice vinegar
- 1 1⁄2 tablespoons sugar
- 1⁄2 cup coarsely chopped roasted peanuts, salted, coarsely chopped or 1/2 cup coarsely chopped roasted cashews, coarsely chopped
directions
- If necessary, lightly roasted the peanuts and coarsely chop. You want the peanuts coarsely chopped, not ground!
- Place the water, jasmine rice and 1/4 teaspoon salt in a rice cooker and cook. Once done, keep warm.
- In a saute pan, heat up the peanut oil on medium-low heat and saute the green onions, garlic and sambal oelek for about 2-3 minutes or just until softened. Stir occasionally.
- Increase the heat to medium and add the rice vinegar, sugar and remaining salt. Cook, stirring constantly until the mixture starts to caramelize, about another 3-4 minutes. Do not burn!
- Lastly, add the cooked jasmine rice and coarsely chopped peanuts; mix well.
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Reviews
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I liken this recipe to an estate sale. I was expecting Aunt Gladys's collection of jelly jars, but found Liberace's grand piano. -
Wow! I have eaten a lot of rice in my lifetime and I can honestly say this is the best rice I have ever eaten! I finished over half of it in one sitting, that's how good it was. It was like an explosion of flavor: sweet, spicy and salty all combined into one. When I first mixed the rice in with the sauce it looked like there wasn't enough sauce, but since there is so much flavor you just need enough sauce to barely coat the rice. I will definitely be making this again very soon...probably as soon as I finish the leftovers from this time! Thanks for the recipe! -
This stuff is too good to describe rationally. I made a half batch tonight and that was my supper. Only bad thing is that I'm kicking myself for not making the whole amount. It's sweet, salty, spicy, sour, and most of all, sublime. And I used coarsely chopped cashews, coarsely chopped. That's called 'gilding the lily'. -
I didn't add the peanuts to this but otherwise made the same. We loved it with our Thai Grilled Chicken! -
Loved the spiciness of the rice. I had already cooked rice so just added that at the end as written. Very quick and delicious. Served with Recipe #30291 and Recipe #60331.
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Tweaks
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As another reviewer this is the best rice I have ever had! Though I did not use sambal oelek like another reviewer as well. I did have to use what I had on hand but as I said it was the best so with all the proper amounts it would only be better!! I used Indian white Basmati rice instead of Jasmine, which I rinsed and soaked a bit first (will try Jasmine next time, for the first time), sea salt, to taste, unrefined extra virgin olive oil instead of peanut oil, to be peanut free, not enough green onions but will use the full amount next time, I cut them smaller, organic apple cider vinegar like another reviewer, & dry pan toasted and chopped unsalted pistachio nuts in place of cashews as that is what I had on had. We enjoyed this with recipe#416953 baked chicken thighs, and recipe#446644. A recipe I would like to make again, and again, and again!! Made for Veggie Swap 38 ~ September ~
RECIPE SUBMITTED BY
COOKGIRl
United States
