Jasmine Rice Timbales with Black and White Sesame Seeds |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Look for the black sesame seeds in the Asian foods section of a specialty market; they add a dramatic touch to this simple side dish. If you can't find them, just use all white seeds instead. Ingredients:
1 1/2 cups jasmine rice or long-grain white rice |
2 tablespoons (1/4 stick) butter |
3 teaspoons oriental sesame oil |
1/4 cup finely chopped chives |
2 tablespoons white sesame seeds, toasted |
1 tablespoon black sesame seeds |
Directions:
1. Combine rice, 1 tablespoon butter, 1 teaspoon sesame oil, 2 1/2 cups water and 1/4 teaspoon salt in large saucepan. Bring to boil. Reduce heat to low. Cover and simmer until rice is tender, stirring once, about 15 minutes.
2. Add remaining 1 tablespoon butter, chives and sesame seeds to rice. Fluff with fork. Cover and let stand 5 minutes. Fluff rice again. Season to taste with salt and pepper.
3. Brush six 3/4-cup soufflé dishes or custard cups with remaining 2 teaspoons sesame oil. Divide rice among dishes. Pack rice tightly into dishes. Turn timbales out onto plates and serve.
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