Jasmine Rice Timbales with Black and White Sesame Seeds
Info
Rating
Calories
256.0
Protein
4.0
Sodium
2.0
Fat
9.0
Description
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
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.
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.
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.
