Herb Jasmine Rice


10 Min


15 Min



A Note from Chef Logan:
When you first remove the lid of the cooked rice the bay leaf and anise should have risen to the top and can be easily removed. Or leave it in for a nice presentation at the table. You can easily alter this recipe to incorporate other flavors of your choice. Saute half an onion in the pot before adding water, or add a little chili flake or tomato paste for a deeper richer flavor. Check out and cross up different recipes and go wild!


3 ½ cups water

2 cups jasmine rice

3 bay leaves

4 whole star anise

1 teaspoon salt

1 teaspoon olive oil



Step 1

You can cook this rice on the Sidekick or dutch oven inside a smoker.

Step 2

Heat the smoker to 400ºF and place the dutch oven inside, lid off, with the water, bay leaf, oil, anise, and salt in the pot.

Step 3

ou can set the probe in the water and walk away, make sure the lid of the smoker is closed. Once the probe registers over 200ºF check the water. It should be simmering but not quite boiling, (boiling 212ºF).

Step 4

Add the rice in and stir making sure it doesn't clump; put the lid on the dutch oven and close the lid to the grill.

Step 5

Allow the rice to cook for 15 minutes undisturbed, don't move the pot, stir it, or open the lid.

Step 6

Once 15 minutes have passed remove the pot and set aside to rest for about 2 minutes before you open the lid and fluff the rice. Serve warm.