Living magazine had a great recipe this fall. I omitted the mint, but it's up to you.
1 tablespoon olive oil
1 cup jasmine rice
1 and ¼ teaspoons salt
2 cups carrot juice
5 drops Ginger Essential Oil
1 tablespoon finely chopped fresh mint
Preheat oven to 350 degrees (325 convection)
Heat a 1 or 2 quart saucepan over high heat until heat can be felt radiating from the surface of the pan when your hand is held about six inches from the bottom of the pan. Be sure to stay with the pan while being heated and turn off heat source.
Add olive oil to the pan and tilt to spread evenly.
Add rice and salt; stir frequently to keep from burning. When rice starts to turn opaque, remove pan from heat and gradually add carrot juice.
Add ginger essential oil and place lid on the pan (or cover tightly with foil) and place in the preheated oven for 30 minutes.
Remove from oven and let sit covered for 10 minutes
Remove cover and fluff rice with a fork.
Stir in the fresh chopped mint and serve hot.
1 tablespoon olive oil
1 cup jasmine rice
1 and ¼ teaspoons salt
2 cups carrot juice
5 drops Ginger Essential Oil
1 tablespoon finely chopped fresh mint
Preheat oven to 350 degrees (325 convection)
Heat a 1 or 2 quart saucepan over high heat until heat can be felt radiating from the surface of the pan when your hand is held about six inches from the bottom of the pan. Be sure to stay with the pan while being heated and turn off heat source.
Add olive oil to the pan and tilt to spread evenly.
Add rice and salt; stir frequently to keep from burning. When rice starts to turn opaque, remove pan from heat and gradually add carrot juice.
Add ginger essential oil and place lid on the pan (or cover tightly with foil) and place in the preheated oven for 30 minutes.
Remove from oven and let sit covered for 10 minutes
Remove cover and fluff rice with a fork.
Stir in the fresh chopped mint and serve hot.
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