From looking at how people find this blog, frequently folks have been looking for directions to cook Pink Madagascar Rice. I couldn’t find a recipe for Pink Madagascar rice when I bought it or for the White Jasmine Rice but I had Lorna Sass’ Whole Grains book to use as a reference.
Her book has recipes for red rices and brown Jasmine rice, and we used those to give us as an approximation.
My DH was stationed in Thailand, and we used his technique to the cook rice. Bring the water to a boil, just. Add the rice. Turn the heat down to low. Put the lid on and KEEP it there for 20-30 minutes. Turn off the heat and wait 5 minutes. (If you’re using an electric stove, move the pan off the burner.) Fluff with a fork. If your stove burner is “hot” you may want to use a diffuser, I did. (You know how well your stove makes regular rice, and of course I don’t!)
Sass’ basic recipe for brown Jasmine Rice uses 1C rice, 2C water, pinch salt (I don’t cook with salt), in a 2 qt saucepan. So that’s what we did for the White Jasmine Rice. She figures her yield is 3C (Sass – Whole Grains, pg 44).
Her basic recipes for red rices vary quite a bit: 1C rice/1.25C water, 1C rice/10C water(!), 1C rice/2C water. We decided to try 1 to 2 with the Madagascar Pink Rice and it worked just fine! So that’s my recommendation.
Use 1C rice to 2C water, add salt if you do.
Saturday 60 = paperchase, 80 total today. old 8612, New 8532 84.8%
Sunday =138 (paperchase) old 8532, New 8394 83.4%