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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Normally, I like to steam rice in a rice cooker, but jasmine rice cooks just fine on the stove top. This rice is one of my fav's to serve with curry, but it also goes nicely with a chinese dish called mabo tofu Ingredients:
1 1/2 cups jasmine long grain rice |
3 cups water |
1/4 tsp sesame oil (optional) |
1 tbsp olive oil |
1/4 cup pine nuts |
zest of 1 lemon |
freshly grated ginger |
1/2 tsp kosher sea salt |
Directions:
1. Steam rice according to directions. Normally if I'm not using my rice steamer, a ratio of 1:2 (rice to water) works well.
2. Bring rice to the boil, then cover and reduce heat. Simmer till water is mostly gone, then remove lid and cut the heat off
3. in a large skillet or wok, heat the olive oil and sesame oil
4. Add rice and salt and lightly stir fry
5. Add in the lemon zest, grated ginger root and pine nuts and fry a bit longer, stirring constantly. If desired, add some of the lemon juice for added tanginess
6. Serve with topping of choice
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