My Recipe Box

Triple-Sesame Jasmine Rice


Serves 4

  • by from Fine Cooking
    Issue 115

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

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.

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

Photo: Scott Phillips

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. :)

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!

Wonderfully simple and delicious! I've used this recipe with brown rice and basmati. I love it with grilled salmon.

Excellent, went well with Pernil-style Pork Tenderloin.

Easy & delicious! Went well with "Roasted Salmon with Shallot-Grapefruit Sauce"

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