Ginger-Scallion Jasmine Rice with Toasted Sesame

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Additional 10 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1/2 cups (270 g) jasmine rice
2 1/4 cups (540 ml) water
1 tbsp (15 ml) neutral oil (vegetable or canola)
1 tbsp (15 ml) finely minced fresh ginger
3 scallions, thinly sliced (whites and greens separated)
1/2 tsp (2.5 ml) fine salt, or to taste
1 tsp (5 ml) toasted sesame oil
1 tbsp (15 ml) toasted sesame seeds
Pinch of white pepper (optional)

Show original ingredient measurements

1 1/2 cups (270 g) jasmine rice
2 1/4 cups (540 ml) water
1 tbsp (15 ml) neutral oil (vegetable or canola)
1 tbsp finely minced fresh ginger
3 scallions, thinly sliced (whites and greens separated)
1/2 tsp fine salt, or to taste
1 tsp toasted sesame oil
1 tbsp toasted sesame seeds
Pinch of white pepper (optional)

Instructions

1. Rinse the jasmine rice under cold water, swishing with your hand, until the water runs mostly clear; drain well.
2. Warm the neutral oil in a medium saucepan over medium heat. Add the minced ginger and scallion whites; sauté until fragrant, 30–45 seconds.
3. Stir in the drained rice to coat, about 30 seconds.
4. Add the water and salt. Bring to a boil, then reduce heat to low, cover, and cook until the water is absorbed and the rice is tender, 12–15 minutes.
5. Remove from heat and let rest, covered, for 10 minutes.
6. Fluff the rice with a fork. Fold in the scallion greens, toasted sesame oil, and white pepper (if using).
7. Sprinkle with toasted sesame seeds and serve hot.