Oven-baked Lemon Jasmine Rice
Here is another Fantastic and Easy recipe from our monthly Cooking Class Menu at bon COOK™! Did you know when you organize your cooking class with me, you get to gather with your friends and Family in your kitchen while I share all my tips and trick? It is so much fun that my guests love to host to get all the perks!
Also, if you did not know, we have so many delicious recipes on our bon COOK™ website for you to try and to share around your dining table. I am certain you will find something you will like to make!
Enjoy & Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
If this is your first visit, BIENVENUE! I am a bonCOOK™ Independent Consultant. BonCOOK‘s Mission is “to create confidence in the Kitchen” with Professional Flexible Bakeware and innovative Tools. I am available to guide you through our products and to organize your Virtual Culinary Workshops Gatherings with Friends and Family.
Oven-baked Lemon Jasmine Rice
Equipment
Ingredients
STEP 1
- 2 1/2 cups (590 g) Bottled Water
- 1 Tbsp (15 g) butter (Melted)
- 1 tsp (6 g) sea salt
STEP 2
- 1 1/2 cups (280 g) jasmine rice
STEP 3
- 2 garlic cloves (Chopped)
- 1 lemon zest (From 1 Lemon)
- 2 Tbsp (30 g) lemon juice
- 1 Tbsp (15 g) Meyer Lemon Oil
- 1 tsp (6 g) sea salt
Instructions
- Place your Fluted bon Mold Flexipan® on the top of a microwave safe plate.
- Preheat oven to 375F/190C.
STEP 1
- Directly in your Flexipan®, add in the water, butter and sea salt. Microwave for 3-4 minutes or until water is boiling.
STEP 2
- Carefully remove from microwave and slide your Flexipan® onto your Medium Perforated Baking Sheet.
- Add in the jasmine rice, stir to combine. Cover the mold with the Octagonal Bonmat. Bake for 35-40 minutes or until all water is absorbed.
BAKE!
- Bake for 40 minutes at 375F/190C. Stirring once at about 10 minutes. (Every oven heats differently, monitor your rice from 35min). It is ready when all water is absorbed.
STEP 3
- While rice is cooking, place garlic cloves in Mini Herb Chopper and mince the garlic. Set aside.
- In a small bowl, grate the lemon zest and use the citrus press to juice the lemon. Add in the minced garlic, Meyer lemon oil and sea salt. Whisk to combine.
ASSEMBLY
- Once rice is done, carefully remove the Octagonal Bonmat minding the steam. Gently fluff the rice with a fork. Pour the lemon mixture over rice and fluff until well mixed.
- Then, using your octagonal Bonmat once again, gently push the rice down to hug the curves of your mold. Flip it over your serving plate to demold and enjoy with your favorite main course. Bon Appétit!
Video
Special Notes
Nutrition
The lemon flavor was amazing. This is a perfect recipe to pair with fish.
Hi Jen! I am so glad you have enjoyed it. A simple dish with so much flavor to be customized as you wish! ~Nessa