Jasmine Tea Rice

  • Yield: Makes 4 cups

Source: Martha Stewart Living, January


  • 2 cups Japanese rice
  • 3 tablespoons jasmine tea
  • 1 tablespoon peanut oil
  • 1 teaspoon coarse salt
  • Freshly ground black pepper


  1. Rinse rice thoroughly. Grind tea in a spice grinder until it becomes a fine powder. In a medium pot, add rice and 2 cups cold water. Let soak 30 minutes. Stir rice well, and bring to a boil over high heat. Stir well again, and reduce heat to low. Cover, and let simmer 11 minutes. Remove from heat, and let rest, covered, about 5 minutes. Uncover, and let cool 10 minutes. Stir in tea powder, oil, salt, and pepper with a wooden spoon or spatula.

  2. Wet hands and rice molds with water to prevent rice from sticking. Fill molds about two-thirds full with rice. Using a gentle rocking motion, evenly compact rice with the mold’s press. Push the rice through the mold. Repeat with remaining rice. Serve hot or at room temperature.


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