Ingredients:

  • 1 cup Jasmine rice
  • 1 cup Basmati rice
  • 1 cup Arborio rice
  • 4 cups vegetable or chicken stock
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon salt, to taste
  • Fresh herbs for garnish

Instructions:

  1. Rinse each type of rice under cold water until the water runs clear to remove excess starch. Drain well.
  2. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent (about 5 minutes). Stir in minced garlic and cook for an additional minute.
  3. Combine Jasmine rice and 1 ¾ cups of stock in the pot. Bring to a boil, then cover and reduce heat; simmer for 15 minutes. In a separate pot, combine Basmati rice and 1 ¾ cups of stock. Cook as above until done (about 15 minutes). For Arborio rice, use 2 cups of stock, stirring frequently; cook until creamy and al dente (about 20 minutes).
  4. Gently fold together the cooked rice varieties in one large pot. Season with salt to taste and mix in chopped fresh herbs.
  5. Spoon the rice medley onto plates and garnish with additional herbs.