Jasmine Rice Ingredients 2 cups Jasmine rice 10 Medjool dates 8 shallots 1 Tbsp butter Salt, to taste Freshly ground white pepper, to taste 2 Meyer lemons 3 Tbsp white sugar 1 1/2 Tbsp unsalted butter
Jasmine Rice Steal This Recipe® step-by-step Instructions 1. Blanch lightly in salted water until tender, approximately 5-7 minutes cooking time 2. Once the rice is cooked to your liking, pass through a strainer and let cold water run over it to gently chill the rice; set aside 3. Remove the pits from the Medjool dates and cut into strips; set aside 4. Peel and slice shallots; sauté in butter over a medium heat with a small amount of salt and fresh ground white pepper 5. Cook shallots until completely tender and caramelized, approximately 10-12 minutes; set aside 6. Cut the peels from the Meyer lemons into julienned strips 7. Blanch and chill strips 3 times; add to a small sauce pan with sugar and cook gently over a minimum heat for 20 minutes until gently candied; set aside 8. In a large sauté pan, heat 1 1/2 Tbsp unsalted butter and add the caramelized shallots and dates; cook over medium high heat for one minute 9. Add the rice and candied Meyer lemon to the pan; season with salt and fresh ground white pepper
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