Cass Cooks, Too!

Recently, I gave in to temptation, and finally purchased some jasmine rice. I had long wondered how it compared to regular white rice, and now I know! Jasmine rice is sweet, and the grains separate very well. I served it in this Jasmine Rice with Seafood. (Gratuitous Food Picture: No Charge)

Now, I did cook the jasmine rice according the directions 2 parts rice and 3 parts water. I have always cooked white rice with 1 part rice to 2 parts water, and I am curious if it would come out as light and separate better if I followed the 2 to 3 ratio. That’s going to be my next cooking experiment, and I will report back in a few days.