Rice Sides, Southern sides
Southern
Yield: 2-3
Author: Tammy Nichols
Texmati Rice - Master Cookbook Recipe # 666

Texmati Rice - Master Cookbook Recipe # 666

Texmati rice is a unique American-grown hybrid that combines the aromatic qualities of Basmati with the hearty texture of long-grain white rice. It has a wonderful, nutty popcorn-like aroma that fills the kitchen as it cooks. This reliable simmer-and-cover method ensures fluffy, separate grains that pair beautifully with any Southern meal.

This is recipe #666 in Tammy’s Master Cookbook.

Prep time: 2 minCook time: 20 minTotal time: 22 min
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Ingredients

  • 1 cup Uncooked Texmati rice
  • 1 3/4 cups Water

Instructions

  1. Boil: In a medium saucepan, combine the uncooked Texmati rice and the water. Bring the mixture to a full boil over medium-high heat.
  2. Simmer: As soon as the water boils, reduce the heat to low.
  3. Cover: Place a tight-fitting lid on the saucepan. Let the rice simmer undisturbed for 15 to 20 minutes.
  4. Finish: Once the liquid is completely absorbed and the rice is tender, remove from the heat. Keep the lid on for about 5 minutes to let it finish steaming, then fluff gently with a fork.

Notes

Tammy’s Tips

"Texmati is a real treat because of that nutty scent,it smells just like popcorn while it's simmering on the stove!" If you're serving this with a saucy dish like my Stewed Cabbage or Collard Greens, try cooking the rice in chicken broth instead of water for an extra boost of savory flavor.

Nutrition Facts

Calories

464

Fat

14 g

Sat. Fat

5 g

Carbs

85 g

Fiber

4 g

Net carbs

81 g

Sugar

62 g

Protein

6 g

Sodium

315 mg

Cholesterol

13 mg