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Sesame-Ginger Rice

Sesame-Ginger Rice

Southern Living JUNE 2007

  • Yield: Makes 4 servings
  • Cook time: 30 Minutes
  • Prep time: 15 Minutes


  • 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


1. 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.

2. 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.


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Sesame-Ginger Rice Recipe