Yield: 1 Servings
|2 cups||Japanese rice|
|3 tablespoons||Jasmine tea|
|1 tablespoon||Peanut oil|
|1 teaspoon||Coarse salt|
|Freshly ground pepper|
Makes 4 cups
1. Rinse rice well. Grind tea in a spice grinder until it becomes a fine powder. In a medium pot, add rice and 2 cups cold water. Let soak 30 minutes. Stir rice well, and bring to a boil over high heat. Stir well again, and reduce heat to low. Cover, and let simmer 11 minutes. Remove from heat, and let rest, covered, about 5 minutes. Let cool 10 minutes.
Stir in tea powder, oil, salt, and pepper with a wooden spoon or spatula.
2. Wet hands and rice molds with water to prevent rice from sticking. Fill molds about two-thirds full with rice. Using a gentle rocking motion, evenly compact rice with the mold's press. Push the rice through the mold.
Repeat with remaining rice. Serve hot or at room temperature.
Recipe by: Martha Stewart
Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Mar 6, 1998