Toasted Jasmine Rice
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Long-grain jasmine rice is wonderfully fragrant, almost sweet, making it a great complement to seafood. We use the pilaf method (coating the grains in fat first before simmering) so the rice can slowly release its starch and become fluffy, not sticky. The pilaf method also toasts the grains just as you would toast nuts or spices in a pan, adding a wonderful nuttiness. Feel free to use water in place of stock if you have none on hand.