Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Short-Grain Rice with Quick Pickled Jalapeños

Scott Phillips

Servings: 4

Sliced chiles pickle in a mixture of vinegar, salt, and sugar in the time it takes to cook a pot of rice. Serve with grilled salmon or shrimp.


  • 1 cup short-grain white rice
  • 1/4 cup thinly sliced fresh jalapeños
  • 3 Tbs. rice vinegar
  • 1 Tbs. granulated sugar
  • 1/4 tsp. kosher salt
  • Regular or black sesame seeds, toasted
  • Asian sesame oil

Nutritional Information

  • Calories (kcal) : 160
  • Fat Calories (kcal): 15
  • Fat (g): 1.5
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 0.5
  • Cholesterol (mg): 0
  • Sodium (mg): 70
  • Carbohydrates (g): 32
  • Fiber (g): 1
  • Sugar (g): 3
  • Protein (g): 2


  • Prepare the rice according to package directions. Meanwhile, in a small bowl, combine the jalapeños, vinegar, sugar, and salt, and let sit at room temperature while the rice cooks.
  • Toss the cooked rice with the chile mixture, sprinkle with sesame seeds and a generous drizzle of sesame oil, and serve.


Rate or Review


  • maryeliz | 08/06/2017

    Simple, with big impact!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Carmel, CA (511)

Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks