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Sesame Garlic Basmati Rice

Sesame Garlic Basmati Rice

I wanted to serve rice as a side dish to our Asian-flavored meal. I decided to sauté the garlic and rice in sesame oil and a bit of butter before cooking it – my kitchen smelled amazing while it sautéed. I tossed the cooked rice with green onions and toasted sesame seeds before serving. The rice was devoured by the four of us and we had none left after dinner. It paired nicely with the green bean side dish and the shrimp stir fry (recipes to follow) I served for dinner.

Sesame Garlic Basmati Rice

How to Make Sesame Garlic Basmati Rice

Heat the butter and sesame oil in a saucepan over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil then reduce heat to medium-low. Cover and let cook for 20 minutes.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped green onions and toasted sesame seeds and serve. Enjoy.

Sesame Garlic Basmati Rice

 

Sesame Garlic Basmati Rice

Sesame Garlic Basmati Rice

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Side Dish
Cuisine: Asian
Servings: 4

Equipment

  • Saucepan

Ingredients

  • ½ tsp butter
  • 1 ½ tsp sesame oil
  • 4 cloves garlic minced
  • ¾ cup uncooked basmati rice
  • 1 ½ cups chicken broth
  • Sea salt and white pepper to taste
  • 1 tbsp fresh parsley chopped
  • 1 tbsp toasted sesame seeds

Instructions

  • Heat the butter and sesame oil in a saucepan over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn't stick to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil then reduce heat to medium-low. Cover and let cook for 20 minutes.
  • Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped green onions and toasted sesame seeds and serve. Enjoy.
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13 Comments

  1. I wonder if I could “tart up” some already cooked white rice with the same ingrediants…hmmm.

  2. Hi Pam,
    I can just imagine how fragrant this rice must have been. I wish I would have seen this post earlier. I made Shrimp Kebabs for dinner. Your rice dish would have “married” with it just perfectly. Thanks for sharing, Pam…