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5 pounds of Basmati Rice

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My husband came home with 5 lbs. of jasmine rice that a co-worker had over bought. I'd like to use it up and am cooking for a group of 20 homeless women. I usually make a meat dish but don't want to just dump chicken pieces on rice. Any ideas? (This will be made the night before and nuked on site the next day.

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  1. I can't imagine anything not being good on jasmine rice. Some easy ideas that keep well:

    1. Fried rice (keep rice in fridge overnight)
    2. Curry (Indian, Thai, Japanese, Korean, etc)
    3. Braise chicken thighs, serve over rice with teriyaki sauce
    4. Asian-style cabbage rolls - make rice mixture with ground meat and vegetables, serve with soy sauce/sesame oil/vinegar/sugar sauce.

    If you want to use rice as a side, you can make a nice pilaf (cook rice with pineapple juice and water) with nuts and various fruits, coconut rice pudding, jook, etc.

    1 Reply
    1. re: link_930

      I _meant_ to write "Basmati." I love jasmine rice and brown rice.

    2. Basically lived on rice for a couple years. My all-time favorite was rice mixed with pesto and cubes of smoked gouda with parmesan on top and black pepper.
      - Cheesy rice another v simple good one-- just rice mixed with cheddar.
      - Cooked rice scrambled up with eggs is pretty tasty as well...
      - There's also Jamaican red beans and rice.
      - Or black beans and rice.
      - And of course jambalaya.

      10 Replies
      1. re: bite bite

        Would basmati (my error) be okay in jambalaya?

        1. re: ginnyhw

          i would not use basmati in jambalaya, or with beans other than chickpeas. i would use it in a recipe for basmati rice, like a biryani.

          here's a veg example "for a crowd", or google a recipe you like-- chicken biryani is delicious, my favorite is lamb biryani
          http://onehotstove.blogspot.com/2007/...

          1. re: ginnyhw

            I'm not a jambalaya expert or a basmati purist -- so I would say yes.

            Basmati is a long grain white rice. And, according to wikipedia anyway, long grain white rice is what is most commonly used in jambalayas.

            I like basmati rice a lot so we use it in a lot of our cooking -- stir fries, rice pudding, etc, etc.

            1. re: ginnyhw

              Do NOT use basmati in Jambalaya. It is a very fragrant rice that would give a noticeably off flavor to something like jambalaya or fried rice for that matter.

              With a rice as fragrant as basmati, you have to work with aromatics to compliment the flavors inherent in the rice itself. A plain rice pudding from jasmine rice would cry out for cardamom, extra cinnamon and perhaps some rosewater if made with basmati. Basmati matches well with warm spices like cumin, cinnamon, allspice, clove, turmeric and bright spices like cardamom or coriander.

              That still leaves you with many options: biryanis, pullaos, pilafs, soup, pudding etc. Speaking from experience, recipes that call for jasmine are normally unpleasant with basmati.

              1. re: JungMann

                basmati is also fragile. not for use in jambalaya -- would be a mush! in addition to "off" from the scent of basmati.

                1. re: JungMann

                  I am still experimenting with it as we don't know if it is a basmati or not - the donor says "jasmine basmati" but my money is on basmati. Last night I soaked 1 cup of it and added the drained rice to boiling water - slightly greater than 2 cups. It came out mushy. Tonight I'm going to go for a pilaf style and saute 1 cup rice in a little oil and add 2 cups of cold water then steam. We will figure it out but appreciate all the chow advice.
                  And now I am making jambalaya from a friend's recipe. She's a locally well known cook from Alabama and says I have to use Uncle Bens so that will be the meal for the women on Friday.
                  Thanks everyone!

                  1. re: ginnyhw

                    1 cup rice to 1 1/4 cups water is what we do which gives a nice firm texture (not mushy/not crunchy). Just cook like regular rice in our rice-maker...

                    1. re: ginnyhw

                      You can tell the two apart once they are cooked. True basmati doesn't fatten up in the middle. It will be longer than what you are accustomed to, and skinnier in the middle. Jasmine will look more rounded. If the rice looks "normal" to you, but sticky once cooked, it is likely Jasmine.

                      Jasmine requires less water than your typical rice to cook up non-mushy. Use less than two cups water for one cup rice. I use 1 and a half cups water. It depends on your cooking method, though. Also, if you have more rice, like 2 cups, the liquid amount goes down, and is not 3 cups. Don't assume that your ratios for one cup of rice will hold if you do 10 cups of rice.

                      I'd soak basmati, but not Jasmine. I've worked with the imported versions of both. Domestic versions of basmati are noticeably not the same, I'm told.

                      This picture shows how basmati looks when cooked. Look closely at the middles of the grains. See, they are not plump.

                      http://i6.photobucket.com/albums/y246...

                      1. re: saltwater

                        2nd vote for soaking.

                        Rinse it and let is soak for at least an hour before cooking by absorption method.

                        1. re: saltwater

                          I grew up in a household that regularly ate both basmati and jasmine (we are East and South Asian) and was never taught to soak either.

                2. 4-5 cups will feed 20 people with ease and you will still have some left. Uncooked rice freezes so well just tuck the rest away for when you need it. BTW in awe of the good dead feeding the homeless.

                  I usually buy a 25 lb of jasmine rice and put it in 5lb zip lock bags. I store it in the freezer and use as needed.

                  1. I am confused. Do you have basmati rice or jasmine rice? Basmati is for North Indian/Pakistani food, Jasmine is for Thai and Vietnamese food. That would make a huge difference in what to make because they are totally different things.

                    1 Reply
                    1. re: luckyfatima

                      basmati.