Sesame Rice?

[jeral Profile]

Suffs wrote in the dominoes thread:
"Miso jam [pairs with] with monkfish (and sesame rice)"

What is sesame rice please? I do toss egg or rice noodles in a spot of toasted sesame oil to serve, but dunno about rice.

Does sesame rice use toasted seeds or oil, and if so added when? Ta.

[Suffs Profile]

A bit of both

This is the recipe I base mine on

1. In a medium saucepan, boil 1 1/2 cups water with 1 teaspoon salt. Stir in rice; return to a boil. Reduce heat to a simmer; cover and cook until rice is almost dry, 15 to 20 minutes. Remove from heat. Let stand, covered, until completely dry, 10 to 15 minutes.
2. Fluff with a fork; toss with scallions, sesame seeds, and sesame oil. Season with salt and pepper.

https://www.marthastewart.com/337382/sesame-rice

I sometimes add some steamed tenderstem broccoli bits as well.

[jeral Profile]

Thanks Suffs.

I like that idea being a fan of sesame taste generally.

The scallions are no doubt a good foil for what could be a lingeringly thick oily mouthfeel, which toasted sesame oil can have if over used, which is probably why Martha suggests only a mere 1/4tsp per cup of rice.

With veg stir fries that are finished with coconut milk, I can see that rice going very well. Not forgetting monkfish of course.
Cheers.

[karadekoolaid Profile]

I´d dry-roast the sesame seeds first; set them aside once browned, then finish the rice with a touch of sesame oiland add the seeds.