Jasmine Tea Rice
- Total Time:
- Servings: 4
Photography: Jean Cazals
Source: Martha Stewart Living, January Winter 2006
- 1 tablespoon loose jasmine tea
- 1/2 teaspoon coarse salt
- 1 1/2 cups jasmine rice
Bring 2 1/4 cups water to a boil in a medium saucepan. Remove from heat, and add tea; cover, and let steep 5 minutes. Strain; discard tea leaves, and reserve brewed tea.
Return brewed tea to saucepan; add salt. Bring to a boil over medium- high heat. Add rice; cover, and reduce heat to low. Cook until tea has been absorbed and rice is tender, about 15 minutes. Fluff with a fork. Serve immediately.