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Ginger-Sesame Jasmine Rice

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.

Oxmoor House OCTOBER 2006

  • Yield: 5 servings (serving size: 1/2 cup)
  • Cook time: 22 Minutes
  • Prep time: 8 Minutes


  • 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.

Nutritional Information

Amount per serving
  • Calories: 102
  • Calories from fat: 29%
  • Fat: 3.3g
  • Saturated fat: 1g
  • Protein: 1.6g
  • Carbohydrate: 15.8g
  • Fiber: 0.5g
  • Cholesterol: 3mg
  • Iron: 0.4mg
  • Sodium: 136mg
  • Calcium: 18mg

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Ginger-Sesame Jasmine Rice Recipe