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.

Ingredients

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

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

Preparation

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.

(2 ratings) Read Reviews

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Ingredient Spotlight

IN THIS RECIPE
Jalapeño Chiles
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Rice Vinegar
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Arborio Rice
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Chinese Black Rice

Reviews

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Reviews (3 reviews)

Mall0mar | 07/03/2020
I don’t know about the rice, but the jalapeños are GREAT1 we are adding them to lots of summer slaws and salads.
AmyBick | 07/30/2018
Reluctantly made this rice and my family said it was the best rice they have ever had. I will add this to my go to list of rice dishes.
maryeliz | 08/06/2017
Simple, with big impact!

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What We're Cooking Now

Name: Short-Grain Rice with Quick Pickled Jalapeños
Yield: 4 servings
Cuisine: Asian
Ingredients: 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