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Under 30 Minutes

Jasmine Tea Rice

  • Prep:
  • Total Time:
  • Servings: 4
Jasmine Tea Rice

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


  1. 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.

  2. 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.

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