How to Master Cherry Smoke Rice Technique

Liquid Infusion Technique

Strategic replacement of cooking water with cherry juice and aromatics. This method creates deep flavor penetration while maintaining proper rice hydration levels.

Layered Smoke Method

Multiple smoke elements applied at different cooking stages. This approach builds complexity through primary (liquid smoke), secondary (smoked salt), and tertiary (smoked garnishes) applications.

Humidity Control Strategy

Parchment paper barrier technique preventing excess moisture return. This technique ensures consistent texture throughout the cooking vessel.

Temperature Gradient Approach

Initial high heat followed by extended low-temperature cooking. This method prevents scorching of sugars in cherry juice while allowing proper grain expansion.

Baking Tips

For the most vibrant color, use 100% tart cherry juice rather than cherry cocktail or sweetened cherry juice

Rinse the rice thoroughly to remove excess starch for fluffy, distinct grains

If liquid smoke is unavailable, substitute with 1 teaspoon smoked paprika

The parchment paper lid technique prevents condensation from dripping back onto the rice

For a more intense smoke flavor, toast 1 tablespoon of tea leaves in the dry pot before adding oil

Maintain a very low simmer during cooking to prevent the cherry juice from scorching

Allow the rice to rest off-heat for the full 10 minutes to achieve perfect texture

Rice can be made up to one day ahead and gently reheated with a splash of water

For a vegan variation, use maple smoked salt instead of standard smoked salt

Smoked paprika oil can be made by infusing 1/4 cup olive oil with 1 tablespoon smoked paprika over low heat

This rice pairs beautifully with grilled meats, especially duck or pork

Store leftovers refrigerated for up to 3 days; add a splash of water when reheating

Cherry Smoke Rice

Name: Cherry Smoke Rice
Prep time: 25 min
Cook time: 35 min
Total time: PT1H30M (includes resting time)
Yield: 6 servings
Cuisine: Modern Fusion
Ingredients: For the Cherry Smoke Rice Base:; 2 cups (400g) jasmine rice; 1½ cups (360ml) tart cherry juice, unsweetened; 1 cup (240ml) vegetable stock or water; 1½ teaspoons smoked sea salt; 2 tablespoons high-quality olive oil; 1 tablespoon liquid smoke (hickory or cherry wood preferred); For the Aromatics Mixture:; 1 medium shallot, finely diced; 2 cloves garlic, minced; 1 tablespoon fresh thyme leaves; 1 bay leaf; 1 teaspoon black peppercorns, lightly crushed; 2 whole star anise; For the Cherry Smoke Garnish:; ½ cup (75g) dried tart cherries, chopped; ¼ cup (30g) smoked almonds, roughly chopped; 2 tablespoons chives, finely sliced; 1 tablespoon smoked paprika oil (see recipe notes); For Serving:; Fresh thyme sprigs; Flaky smoked salt; Freshly cracked black pepper; Lemon wedges (optional); For Equipment:; Heavy-bottomed pot with tight-fitting lid; Fine mesh strainer; Wooden spoon or rice paddle; Kitchen thermometer (optional); Parchment paper (for pot lid)

Cherry Smoke Rice features a sophisticated preparation technique where aromatic jasmine rice is infused with tart cherry juice and smoked ingredients, creating a striking crimson hue with subtle smoky undertones. This medium-difficulty creation transforms ordinary rice into a visually stunning side dish through a carefully crafted cold-infusion process and precise cooking control.

Prep Time

25 Minutes

Cook Time

35 Minutes

Total Time

1H30 Minutes (includes resting time)

Chef

JUE

Ingredients

Custard Cream

For the Cherry Smoke Rice Base:

2 cups (400g) jasmine rice

1½ cups (360ml) tart cherry juice, unsweetened

1 cup (240ml) vegetable stock or water

1½ teaspoons smoked sea salt

2 tablespoons high-quality olive oil

1 tablespoon liquid smoke (hickory or cherry wood preferred)

For the Aromatics Mixture:

1 medium shallot, finely diced

2 cloves garlic, minced

1 tablespoon fresh thyme leaves

1 bay leaf

1 teaspoon black peppercorns, lightly crushed

2 whole star anise

For the Cherry Smoke Garnish:

½ cup (75g) dried tart cherries, chopped

¼ cup (30g) smoked almonds, roughly chopped

2 tablespoons chives, finely sliced

1 tablespoon smoked paprika oil (see recipe notes)

For Serving:

Fresh thyme sprigs

Flaky smoked salt

Freshly cracked black pepper

Lemon wedges (optional)

For Equipment:

Heavy-bottomed pot with tight-fitting lid

Fine mesh strainer

Wooden spoon or rice paddle

Kitchen thermometer (optional)

Parchment paper (for pot lid)

Instructions

Begin by rinsing the jasmine rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents clumping. Drain well in a fine mesh strainer.

In a bowl, combine the tart cherry juice and vegetable stock or water. This will be your cooking liquid.

In a heavy-bottomed pot with a tight-fitting lid, heat the olive oil over medium heat. Add the diced shallot and cook until translucent, about 2-3 minutes.

Add the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to brown the garlic.

Add the thyme leaves, crushed peppercorns, bay leaf, and star anise to the pot. Stir for 30 seconds to release the aromatics.

Add the drained rice to the pot and stir to coat each grain with the aromatic oil. Toast the rice for 2-3 minutes, stirring occasionally.

Pour in the cherry juice and stock mixture, along with the smoked sea salt. Stir once to distribute ingredients evenly.

Add the liquid smoke, distributing it evenly throughout the mixture. The liquid should have a vibrant red color.

Bring to a gentle boil, then immediately reduce heat to the lowest setting. Cover the pot with a piece of parchment paper, then place the lid on top (this helps create a better seal and absorbs excess moisture).

Cook for exactly 18 minutes without lifting the lid. The liquid should be fully absorbed and the rice tender with a slight bite.

Remove from heat and let stand, covered, for an additional 10 minutes to allow the rice to steam and fully absorb any remaining liquid.

While the rice is resting, prepare the garnish by lightly toasting the chopped smoked almonds in a dry pan to enhance their flavor. Set aside to cool.

After the rice has rested, remove the lid and parchment paper. Discard the bay leaf and star anise.

Using a fork or rice paddle, gently fluff the rice to separate the grains. The rice should have a beautiful deep red color with visible spice specks.

Fold in the chopped dried cherries while the rice is still warm to slightly plump them.

Transfer the cherry smoke rice to a serving dish. Drizzle with the smoked paprika oil, then sprinkle with chopped smoked almonds and sliced chives.

Garnish with fresh thyme sprigs, a light sprinkle of flaky smoked salt, and freshly cracked black pepper.

Serve immediately. Offer lemon wedges on the side for guests to add brightness if desired.

Cherry Smoke Rice

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Master Cherry Smoke Rice Technique

Cherry Smoke Rice

Ingredients

Instructions