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Triple-Sesame Jasmine Rice

Scott Phillips

Servings: 4

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.


  • 1 cup jasmine rice
  • 1 Tbs. Asian sesame oil
  • 1 tsp. unsalted butter
  • Kosher salt
  • 1 Tbs. black sesame seeds
  • 1 tsp. toasted white sesame seeds

Nutritional Information

  • Calories (kcal) : 210
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 5
  • Sodium (mg): 210
  • Carbohydrates (g): 37
  • Fiber (g): 1
  • Protein (g): 3


  • 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.


Rate or Review


  • MMX | 09/17/2014

    I've really simple rules for my food. Either be really simple to make and taste very good, or be really annoying to prepare and taste excellent. This recipe is so easy to prepare (less than six minutes worth of work) and it tastes more than very good. :)

  • Russcalot | 04/11/2014

    Always popular. A nice change from my regular rice with fruit and nuts, but I'll be darned if I can find black sesame seeds!

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