- 2 tablespoons butter
- 1 cup uncooked long-grain rice
- 1 teaspoon sesame seeds
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground pepper
- 2 tablespoons chopped fresh parsley*
- Garnish: fresh lime wedges
How to Make It
Melt butter in a 3 1/2-qt. saucepan over medium-high heat. Stir in rice, and sauté 2 minutes or until rice turns opaque. Stir in sesame seeds. Add chicken broth and next 3 ingredients; bring to a boil.
Cover, reduce heat to low, and cook mixture 20 to 25 minutes or until liquid is absorbed and rice is tender; fluff with a fork. Stir in 2 Tbsp. chopped parsley. Garnish, if desired.
*2 Tbsp. chopped fresh cilantro may be substituted.
Note: To make rice in the oven instead of on the cooktop, prepare recipe as directed through Step 1, using an ovenproof saucepan. Bake, covered, at 350° for 20 to 25 minutes or until liquid is absorbed and rice is tender. Proceed with recipe as directed.