Jasmine-tea rice with ellen

Yield: 1 Servings

Measure Ingredient
2 cups Japanese rice
3 tablespoons Jasmine tea
1 tablespoon Peanut oil
1 teaspoon Coarse salt
\N \N 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

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