Prep 0 mins
Cook 25 mins
Asian inspired sweet 'n' spicy jasmine rice with caramelized green onions and coarsely chopped peanuts! Now, for the record, I don't like green onions cooked, but caramelizing them is a whole other story. From Canada's Company's Coming. Don't omit the garnishes: coarsely chopped peanuts!
- 1 3⁄4 cups water
- 1 cup jasmine rice
- 1⁄2 teaspoon salt, divided
- 1 tablespoon peanut oil
- 2 cups chopped green onions, cut into 1/2-inch slices
- 2 garlic cloves, minced
- 1⁄2-1 teaspoon sambal oelek (depending on how spicy you want it)
- 1 1⁄2 tablespoons rice vinegar
- 1 1⁄2 tablespoons sugar
- 1⁄2 cup coarsely chopped roasted peanuts, salted, coarsely chopped or 1⁄2 cup coarsely chopped roasted cashews, coarsely chopped
- If necessary, lightly roasted the peanuts and coarsely chop. You want the peanuts coarsely chopped, not ground!
- Place the water, jasmine rice and 1/4 teaspoon salt in a rice cooker and cook. Once done, keep warm.
- In a saute pan, heat up the peanut oil on medium-low heat and saute the green onions, garlic and sambal oelek for about 2-3 minutes or just until softened. Stir occasionally.
- Increase the heat to medium and add the rice vinegar, sugar and remaining salt. Cook, stirring constantly until the mixture starts to caramelize, about another 3-4 minutes. Do not burn!
- Lastly, add the cooked jasmine rice and coarsely chopped peanuts; mix well.
I liken this recipe to an estate sale. I was expecting Aunt Gladys's collection of jelly jars, but found Liberace's grand piano.
Wow! I have eaten a lot of rice in my lifetime and I can honestly say this is the best rice I have ever eaten! I finished over half of it in one sitting, that's how good it was. It was like an explosion of flavor: sweet, spicy and salty all combined into one. When I first mixed the rice in with the sauce it looked like there wasn't enough sauce, but since there is so much flavor you just need enough sauce to barely coat the rice. I will definitely be making this again very soon...probably as soon as I finish the leftovers from this time! Thanks for the recipe!
This stuff is too good to describe rationally. I made a half batch tonight and that was my supper. Only bad thing is that I'm kicking myself for not making the whole amount. It's sweet, salty, spicy, sour, and most of all, sublime. And I used coarsely chopped cashews, coarsely chopped. That's called 'gilding the lily'.