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.
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Very simple and very tasty. My Korean wife was impressed.
A few tweaks -- 1. Skip the salt (the sesame oil is pretty salty). 2. Mix in the sesame seeds right off the heat, prior to the 5 minutes covered unheated for more sesame flavor. I also mixed in another bit of butter at this stage. 3. Garnish with a few pinches of fresh parsley and black pepper.
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!
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