Sesame Rice
Ingredients
- 300 gWhite rice (rinsed)
- 450 mlMineral water
- 2 tbspSesame oil
- 2 tbspSesame seed (toasted)
- 2 tbspsoy sauce
- 1 pcGarlic (finely minced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 1 tspGinger powder
- 1 pcFresh ginger (peeled and grated)
Method
Perfectly separated rice grains, glossy with a coat of toasted sesame oil. The nutty aroma of roasted seeds balances with the deep umami of soy sauce.
- 1
Rinse the white rice in cold water in a fine sieve until the water runs perfectly clear. This removes surface starch so the grains don't stick together.
- 2
Place the rice and mineral water in a saucepan. Bring to a boil, then reduce the heat to minimum. Cover tightly. Cook until all the water is absorbed and small craters form on the surface.
- 3
While the rice is cooking, mince the garlic, grate the fresh ginger, and finely slice the spring onions. In a small pan, dry-toast the sesame seeds until they pop and release a toasted bread aroma.
- 4
Incorporate the sesame oil, soy sauce, garlic, fresh ginger, ginger powder, and spring onions into the hot rice. Mix gently with a fork to fluff the grains without crushing them. Finish by sprinkling the crunchy sesame seeds.
Frequently asked questions
How do you get this dish right?
- Never lift the lid while the rice is cooking, steam is the key to the texture.
- If the rice sticks to the bottom, let it sit for 5 minutes off the heat with the lid on, the moisture will release the grains.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat with a small splash of water to restore softness.
