Smoked Rice
Smoked rice is a truly special dish that perfectly complements grilled meats and vegetables. Lovers of smoky flavors will adore it, as smoked paprika and smoked salt add a unique depth to this simple yet magnificent side dish. During traditional rice preparation, plain salt and water are most often used for cooking, but in this recipe, the smoky elements truly make the flavors unique. During preparation, it is especially important not to over-stir the rice to avoid sticking and to maintain the separate texture of the grains. This recipe is a great choice with grilled meats, vegetables, or even enjoyed on its own with a few roasted mushrooms or toasted seeds. If you like intense, distinctive flavors, this side dish is guaranteed to be one of your favorites!
Ingredients for this recipe
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Preparation Steps
1
Rinse the jasmine rice thoroughly under cold water to remove excess starch, ensuring a fluffier texture when cooked.
2
In a medium saucepan, bring the water to a boil. Add a pinch of salt and the smoked paprika. Stir well to distribute the flavors evenly.
3
Pour in the rice and bring to a boil over medium heat. Once boiling, reduce the heat to low, cover, and let it simmer for 12-15 minutes, or until all the water is absorbed.
4
After the rice is cooked, turn off the heat and let it rest, covered, for another 5 minutes. This helps the rice steam completely and achieve a perfect texture.
5
Add butter and a pinch of smoked salt, then gently fluff with a fork to keep the rice light and separate.
6
Serve warm alongside grilled meats or vegetables to complement the smoky flavor profile.
