I love asian style rices with fish. The mix of sweet and sour works wonders with any rice. This is one of many combinations that I make. It goes well with the Asian style salmon. Triple the recipe for 6.
1 Tb butter
2 chopped scallions (green and white part)
1 TB fresh ginger minced
1/4 tsp. curry powder
1/2 C coconut milk
1 C chicken broth
1 C jasmine rice
1/2 C slivered almonds
Sautee scallions and ginger in butter. Add curry powder. Add Rice saute for 1 min. Add the coconut milk, broth and salt. Bring to a boil, lower the heat and cook until all broth is absorbed. Place a folded paper towel between the pot and the lid to absorb steam. Replace lid and turn off. Add almonds, correct salt and stir with a fork.
Leave rice alone after you add water. Cook in low heat. If you need to stir use a fork