Quick and flavorful, this recipe is a nice side dish for an Asian-themed meal. Jasmine rice, a fragrant long-grain variety, is common in Thai cuisine and available in many grocery stores.
Look in the Asian section of your market (or an Asian market) for the sesame oil and both types of sesame seeds. For extra flavor and a punch of color, thinly sliced green onions would be a nice addition, too. Enjoy!
Triple-Sesame Jasmine Rice
-recipe from Fine Cooking Magazine
This rice gets three hits of sesame flavor: from toasted sesame oil and black and white sesame seeds, which also add subtle texture. It makes a perfect accompaniment to any dish with an Asian spin, especially salmon or other seafood dishes. Serves 4
1 cup jasmine rice
1 Tbs. Asian sesame oil
1 tsp. unsalted butter
1 Tbs. black sesame seeds
1 tsp. toasted white sesame seeds
In a large sieve, rinse the rice under cold running water and drain. In a 2-quart saucepan, combine 1-1/2 cups of water with the rice, sesame oil, butter, and 3/4 tsp. salt. Bring to a boil over medium-high heat; stir once. Reduce the heat to low, cover, and simmer until the rice is tender and the water is absorbed, about 15 minutes.
Put a clean dishtowel under the lid, and let stand off the heat, covered, for 5 minutes. Add the black and white sesame seeds, fluff with a fork, and serve.