Friday, September 28, 2012

Simple Asian Rice

Simple Asian Rice recipe by Barefeet In The Kitchen

Salty and savory rice that is just flavorful enough to be a perfect pairing for the Sticky Asian Chicken. With or without the peas, this is a rice that was declared two thumbs up by all of my boys. My youngest emptied his bowl twice and still asked for more.

Simple Asian Rice
(printable recipe)

3 cups chicken stock
1 1/2 cups jasmine rice
1 tablespoon soy sauce
1 tablespoon sesame oil
2 green onions, very thinly sliced
Optional: 1/2 cup frozen peas

Combine the rice and the chicken stock in a large saucepan or skillet, cover with a lid and bring to a boil. Reduce the heat to low and simmer for 18 minutes. At the end of the cooking time, stir the rice and check the rice for tenderness. If the liquid has been absorbed, drizzle with the soy sauce and sesame oil and toss well to coat. Add frozen peas, if desired, and stir to combine. The heat of the rice will cook them in just a minute or two. Add the green onions, stir and keep covered until ready to serve. Enjoy!

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  1. Since rice is one of my all-time favorites, I can't believe I haven't tried something like this yet. What a great simple way to elevate rice!

  2. I have thought about buying a rice maker and this would be perfect to make. You could serve this with anything. Add a scrambled egg and peas and done again! Have a great weekend Mary.

  3. I love rice and with a fried egg on top this would be perfect. Thanks for sharing.


  4. I can see this and the chicken making an excellent meal. I saw rice growing for the first time the other day while passing thru MO.

  5. I always thought I had to have a rice cooker for fluffy rice!

  6. Jasmine rice always smells so good when it's cooking, doesn't it?

  7. This was an excellent rice. I added the english peas and served it in a large white platter along with glazed carrots. It made for a delicious and also a gorgeous presentation. I took your suggestion at using a large sauce pan (instead of my usual small one) and the rice came out a much better texture than mine usually does. Thanks for the lovely recipe.