Ginger-Sesame Jasmine Rice

Jasmine rice, which is often served with Thai dishes, is a long-grain rice that is slightly sticky when cooked. The seasonings in this rice will complement any Asian entrée.


5 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 22 Minutes

Nutritional Information

Calories 102
Caloriesfromfat 29 %
Fat 3.3 g
Satfat 1 g
Protein 1.6 g
Carbohydrate 15.8 g
Fiber 0.5 g
Cholesterol 3 mg
Iron 0.4 mg
Sodium 136 mg
Calcium 18 mg


1 cup uncooked jasmine rice
1 1/2 cups water
1 tablespoon light stick butter
1 teaspoon dark sesame oil
1 tablespoon minced garlic
1 tablespoon sesame seeds
2 teaspoons grated fresh ginger
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper


1. Combine rice and water in a saucepan; bring to a boil. Reduce heat; cover and simmer 15 minutes or until rice is tender and water is absorbed.

2. While rice cooks, heat butter and oil in a large nonstick skillet over medium-low heat until butter melts. Add garlic and sesame seeds; cook 3 to 4 minutes or until lightly browned, stirring constantly. Add ginger; cook 30 seconds.

3. Stir in hot cooked rice, salt, and pepper; cook 2 minutes.

Ana Kelly,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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