When I make this rice, my kids ask me if I popped popcorn. The nutty smell of jasmine, along with the toasted nuts, gives off a very delicious aroma. Along with its flavor, I also love the softer and more moist texture of jasmine rice. The smoothness is a great contrast to the crunchy nuts. As a shortcut, I use water from my urn to cook the rice so I don’t have to wait long for it to boil.
2 tablespoons oil
2 cups jasmine rice
1 tablespoon chicken soup mix
Salt and pepper to taste
1 cup cashews
1 cup sliced almonds
1 tablespoon olive oil
- Preheat oven to 350⁰F. Line a baking sheet with parchment paper or aluminum foil.
- Heat oil in a 4-quart pot over low heat. Add 2 cups jasmine rice and stir until rice is coated, about 1 minute. Stir in chicken soup mix, salt and pepper and continue to stir until mixture is heated through, about 1 additional minute.
- Add 4 cups water and bring to a boil over high heat. Lower heat to low, cover, and simmer until water is absorbed, 15 to 20 minutes. Remove from heat and let rest for 10 minutes. Uncover and fluff with a fork.
- Spread the cashews and almonds over the prepared baking sheet. Drizzle with olive oil. Bake until nuts are fragrant, about 10 to 15 minutes. Watch carefully so they don’t burn. Add nuts to rice and serve.
Yield: serves 6