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Brown Jasmine Rice

Brown jasmine rice is grown in the marshy river delta area south of Galveston, Texas, by a third generation of rice growers. It is sold by Lotus Foods under the label of Lowell Farms. It is a pale tan, long-grain rice that we found cooks up very much like white rice because the bran and germ layers are so thin. But be prepared; it is a bit moist, like regular jasmine rice, rather than dry, like other long-grain brown rices. We found this had the most appealing aroma of all the brown rices, delicate and slightly nutty. The flavor is equally light and not overly sweet like other brown rices. We do not add salt during cooking; it is too strong and can be detected in the final flavor. This rice became a fast favorite.
  Domestic jasmine brown rice 1 Cup (16 tbs)
  Water 2 Cup (32 tbs)
  Unsalted butter 1 Tablespoon

1. Coat the rice cooker bowl with nonstick cooking spray or a film of
vegetable oil. Place the rice in the rice bowl. Add the water and
butter, swirl to combine, close the cover, and set for the
regular/Brown Rice cycle.
2. When the machine switches to the Keep Warm cycle, let the rice
steam for 15 minutes. Fluff the rice with a wooden or plastic rice
paddle or wooden spoon. This rice will hold on Keep Warm for 1 to 2
hours. Serve hot.

Machine: Medium (6-cup) rice cooker; fuzzy logic or on/off
Cycle: Regular/Brown Rice

This recipe has been excerpted from The Ultimate Rice Cooker Cookbook written by Beth Hensperger. To learn more about Beth, visit her blog at

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Brown Jasmine Rice Recipe