Prep 15 mins
Cook 45 mins
This is how I love my brown rice. I always use short grain rice, adding about 1/2 cup more water than called for. With a splash of soy sauce, I'm in heaven!
- 236.59 ml brown rice
- 7.39 ml dark toasted sesame oil
- 354.88 ml water
- 78.07 ml minced scallion
- 29.58 ml toasted sesame seeds
- 9.85-14.78 ml soy sauce, to taste
- In a saucepan with a tight-fitting lid, toss the rice with 1/2 teaspoons of the sesame oil to coat the grains.
- Add the water, cover, and bring to a boil, then reduce the heat and simmer until the rice is tender, about 40 to 45 minutes.
- Stir in the scallions, sesame seeds, the remaining sesame oil, and soy sauce to taste.
- Toast sesame seeds in a single layer on an unoiled baking tray at 350*F for 2 to 3 minutes, until fragrant and golden.
- Watch carefully, so as not to burn!
This is a very nice way to have rice. I liked the flavor and the only thing I might do differently is to add just a little more scallons. I used long grain rice and used 2 cups of water and the rice was perfectly tender.
What a great and easy recipe. I follow the directions this time but next time I make it I'll try a low-salt chicken broth for more flavor. Thanks for a great recipe I'll add to my rotation.
This is a great rice to have with oriental cuisine. I made this to go with Chinese Lemon Chicken. Added 2 teaspoons of soy sauce and then allowed everyone to add additional to suit their taste. Definitely a winning recipe.