Sesame Rice

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.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 392
• Protein: 7 g
• Carbs: 62 g
• Fat: 12 g

Ingredients

• 300 g White rice ( rinsed )
• 450 ml Mineral water
• 2 tbsp Sesame oil
• 2 tbsp Sesame seed ( toasted )
• 2 tbsp soy sauce
• 1 piece Garlic ( finely minced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 1 tsp Ginger powder
• 1 piece Fresh ginger ( peeled and grated )

Instructions

1. Rinsing the rice

   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. Absorption cooking

   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. Aromatic preparation

   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. Final seasoning

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat with a small splash of water to restore softness.