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Jasmine Tea–Cooked Rice with Rice Vinegar and Scallions

Serves: Makes 4 servings

Ingredients:

  • 1¾ cups water
  • 1 jasmine tea bag
  • 1 cup jasmine rice
  • 3 tablespoons rice vinegar
  • ½ teaspoon sugar
  • ¼ teaspoon peeled, grated fresh ginger
  • 1 teaspoon salt
  • 1 tablespoon thin, diagonally sliced green onion tops, for garnish


Procedures:

Cooking rice in jasmine tea is a whimsical idea that adds extra flavor to this dish. The rice vinegar and ginger add a mild tang and heat to the softly floral flavor of the jasmine rice.
  1. In a small saucepan, bring the water to a boil, remove from the heat, add the tea bag, cover, and steep for 5 minutes. Discard the tea bag and let the tea cool to room temperature.


  2. While the tea is cooling, in a small bowl, stir together the rice vinegar, sugar, and ginger until the sugar has dissolved. Set aside.


  3. Place the insert in the rice cooker and add the brewed tea, rice, and salt. Stir to distribute the rice evenly. Cover, plug in the rice cooker, and press the lever to begin cooking. The lever will disengage in about 15 minutes, or when the water is absorbed and the rice is tender. Remove from heat and let stand, uncovered, for 10 minutes.


  4. Alternatively, cook the rice in a saucepan: Transfer the tea (it doesn't need to be cool) to a wide, shallow saucepan and bring to a gentle boil. Stir in the rice and salt, decrease the heat to low, cover, and cook for 12 minutes, or until the water is absorbed and the rice is tender.


  5. Drizzle the vinegar mixture over the hot rice and fluff with a chopstick or a fork. Spoon into a serving dish, garnish with the green onion tops, and serve at once.

by Sur La Table & Andrews McMeel Publishing

 
 
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