Friday, August 23, 2013

Success Jasmine Boil in Bag rice- review

We love Chinese food. We love rice! I don't always have the time to make the rice that takes forever to cook so when I don't I use boil in the bag rice which is awesome because its done in like 10 minutes and tastes wonderful. Now we eat all kinds of rice like brown rice, white rice and now our new favorite is Jasmine rice. Success has a new Boil in the bag Thai Jasmine Rice and it is absolutely heavenly. 
 I love that I can use this rice in every rice recipe I have and it turns out fabulous every time. It is so soft and fluffy and almost sweet. I have used it for stir-fry and for a yummy rice pudding. It was to die for. I love cooking yummy foods that are so easy! I do recommend this if you love rice! You will love it and its cheap too!

Success® Thai Jasmine Rice is a fragrant, aromatic or scented long grain rice now available in a boil-in-bag. Grown in the highlands of Thailand for centuries, rain-fed Jasmine Rice was cultivated for the royalty of the kingdom of Siam. Named after the sweet smelling jasmine flower of Southeast Asia, Jasmine Rice has a naturally distinctive scent, released during the cooking process, likened to a flowery perfume.Jasmine Rice is known for its whiteness and aroma. When cooked it is soft and fluffy with a taste that enhances traditional spices of Oriental cuisine. Check out Success on Twitter, Facebook and even Pinterest!

Success Rice Pudding Recipe

1 bag Success® Rice
1 can (12 oz.) evaporated milk, divided
1/3 cup sugar
1/4 tsp salt
1/2 cup raisins
boiling water
1 egg
1 1/2 tsp vanilla, cinnamon or ground nutmeg (optional)

Prepare rice according to package directions.

 Combine rice, 1 cup milk, sugar, and salt in medium saucepan. Cook over medium heat, stirring frequently, until thick and creamy, about 25 minutes.

Meanwhile, place raisins in small bowl. Add enough boiling water to cover raisins; let stand 15 minutes.

Beat egg with remaining milk in small bowl. Gradually pour into hot rice mixture, stirring constantly. Remove from heat. Stir in vanilla. Drain raisins, fold into pudding. Sprinkle lightly with cinnamon.

 Serve warm or chilled.

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