Interesting Jasmine Rice

I did a web search for Interesting Jasmine Rice yesterday and didn’t come up with anything that sounded all that interesting to me. I think I wanted something that tasted like the rice you get at a teppanyaki restaurant. There is no way I can stir fry rice right now so I thought hard. I knew what generally goes into that rice so I needed to come up with my own version of it. Sadly, there was no onion volcano, but that aside, this recipe did the trick. It’s not really teppanyaki rice but it does have some of the same flavors. What to call it? Because I didn’t find anything that I wanted from my internet search, I will dub this recipe, Interesting Jasmine Rice. If I can’t find what I want then I make it myself.

Incidentally, it was a huge hit with everyone!

Print Recipe

Interesting Jasmine Rice

Buttery rice with Japanese steakhouse flavors

Prep Time10 minutes mins

Cook Time20 minutes mins

Course: Side Dish

Cuisine: Asian

Keyword: Interesting, Jasmine, Rice

Servings: 5

Ingredients

• 1 1/2 cups Jasmine Rice
• 2 1/4 cups Water
• 3 Tablespoons Soy Sauce
• 3 teaspoons Garlic Powder
• 3 Tablespoons Butter cut into roughly 6 pieces
• 1/4 cup Scallions chopped small
• 1 Tablespoon Toasted Sesame Seeds

Instructions

• Rinse jasmine rice with cool water to get the starch off. Put rinsed rice in a saucepan with water and cover. Turn heat to medium. As soon as rice comes to  a simmer reduce heat to low. Simmer and continue to cook until all the water is evaporated and rice is done about 10-15 minutes.
• Combine garlic powder and soy sauce in a small bowl. Whisk to combine. Add soy sauce mixture, butter, scallions and sesame seeds to cooked rice. Stir to combine.

Modifications

Even though I cooked the rice on the stove, a rice cooker would work equally well.

I chose garlic powder for this recipe so that there would be no stir frying of ingredients or the rice.

I used my kitchen shears for the scallions.

Instead of stirring the ingredients into the rice, I used a tight lidded container to dump the rice into and added all of the other ingredients. I held the lid on and shook it. It was so much easier than stirring when my hands don’t have much strength or control and I didn’t end up with rice all over the stove or floor.

I was lucky that I had about a Tablespoon of toasted sesame seeds sitting in a container on my counter from a recipe a few weeks ago. I would suggest toasting them in a pan at a different time to give yourself a break.