My Recipe Box

Triple-Sesame Jasmine Rice

RATE IT

Serves 4

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

Photo: Scott Phillips

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"

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More