Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

A good side to go along with an asian grilled dinner.

Ingredients Nutrition


  1. Preheat oven to 350°; add sesame seeds to a medium nonstick skillet over medium heat; stir until toasted (about 2 minutes); transfer to a small bowl and set aside.
  2. In the same skillet over medium heat, melt the butter.
  3. Add in celery, onion, and garlic; stir/saute 5 minutes or until tender.
  4. Add in rice and stir to coat.
  5. Stir in stock and soy sauce; bring to a boil.
  6. Transfer to a 2 1/2 quart casserole that has been coated with cooking spray.
  7. Cover and bake 45 minutes or until liquid is absorbed and rice is tender.
  8. Stir in seseme seeds.


Most Helpful

This is a delicious rice. It was the perfect accompaniment to our beef bulgogi. I made as written except used a bit more onion. We will definitely make again.

swissms August 02, 2011

I doubled this to serve a bunch of people. I really liked the sesame seeds, and I loved that it baked in the oven. I discovered in the process of making it that I was out of beef bouillon paste (that I thought I had on hand to make stock with). I decided to use chicken broth, but I only had about 1 c. left. So as a result, the finished dish needed salt. I think next time I will make this in my Dutch oven so as to dirty only one pot. (Originally posted 10/24/2010 but reposted because my stars vanished.)

evewitch October 29, 2010

This is our new favorite rice dish!! I made some adjustments for our taste and what we had in the pantry, like using brown rice and no-chicken broth. What a delicious recipe. Thank you!

49flavours November 03, 2009

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