Jasmine Rice Recipe
Steamed white rice tossed with toasted sesame seeds and sliced green onions (GF, V)
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Ingredients
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Main
Finish
Method
Main
Rinse the rice
Place 1.5 cups jasmine rice in a fine-mesh sieve or bowl. Rinse under cold running water, gently swishing the rice with your hand, until the water runs mostly clear (about 3–4 rinses). This removes excess surface starch and keeps the rice fluffy.
Combine rice, water and salt
Transfer the rinsed rice to a medium saucepan with a tight-fitting lid. Add 2.25 cups water and 1/2 tsp fine sea salt. Stir once to level the rice.
Bring to a simmer
Set the saucepan over medium-high heat and bring the water to a gentle boil (small steady bubbles). Once boiling, reduce heat to the lowest setting that maintains only a bare simmer and cover with the lid.
Steam the rice
Cook covered for 12–15 minutes without lifting the lid. After 12 minutes, check: the water should be absorbed and the rice tender. If there is still visible water, continue cooking 1–2 minutes more.
Rest off heat
Remove the pot from the heat and keep it covered. Let the rice rest undisturbed for 10 minutes to finish steaming and firm up.
Fluff
Remove the lid and gently fluff the rice with a fork or rice paddle to separate the grains.
Finish
Toast sesame seeds (if not pre-toasted)
If your sesame seeds are untoasted, place 1 tablespoon seeds in a small dry skillet over medium heat. Shake or stir constantly for 1–2 minutes until fragrant and lightly golden. Transfer seeds to a small bowl to stop cooking.
Prepare green onions
Trim and thinly slice 2 stalks of green onions on a bias into approx. 1/8–1/4-inch slices. Reserve some green tops for garnish if desired.
Toss rice with sesame and onions
Add the toasted sesame seeds and sliced green onions to the fluffed rice. Drizzle 1/2 teaspoon neutral oil or toasted sesame oil (optional) over the rice for a subtle sheen and extra aroma. Gently fold the ingredients into the rice until evenly distributed.
Season to taste & serve
Taste and adjust seasoning: add a little more salt if needed and a pinch (about 1/4 tsp) freshly ground black pepper if using. Transfer to a serving bowl and garnish with reserved green onion tops and an extra sprinkle of sesame seeds if desired. Serve hot.