Jasmine Rice Timbales with Black and White Sesame Seeds
- Preparing Time: -
- Total Time: -
- Served Person: 6 servings
- 1 tablespoon black sesame seeds
- 1/4 cup finely chopped chives
- 2 tablespoons (1/4 stick) butter
- Carbohydrate 40 g(13%)
- Cholesterol 10 mg(3%)
- Fat 9 g(13%)
- Fiber 1 g(2%)
- Protein 4 g(8%)
- Saturated Fat 3 g(16%)
- Sodium 2 mg(0%)
- Calories 256
Preparation Combine rice, 1 tablespoon butter, 1 teaspoon sesame oil, 2 1/2 cups water and 1/4 teaspoon salt in large saucepan. Bring to boil. Reduce heat to low. Cover and simmer until rice is tender, stirring once, about 15 minutes. Add remaining 1 tablespoon butter, chives and sesame seeds to rice. Fluff with fork. Cover and let stand 5 minutes. Fluff rice again. Season to taste with salt and pepper. Brush six 3/4-cup soufflé dishes or custard cups with remaining 2 teaspoons sesame oil. Divide rice among dishes. Pack rice tightly into dishes. Turn timbales out onto plates and serve.
Preparation Combine rice, 1 tablespoon butter, 1 teaspoon sesame oil, 2 1/2 cups water and 1/4 teaspoon salt in large saucepan. Bring to boil. Reduce heat to low. Cover and simmer until rice is tender, stirring once, about 15 minutes. Add remaining 1 tablespoon butter, chives and sesame seeds to rice. Fluff with fork. Cover and let stand 5 minutes. Fluff rice again. Season to taste with salt and pepper. Brush six 3/4-cup soufflé dishes or custard cups with remaining 2 teaspoons sesame oil. Divide rice among dishes. Pack rice tightly into dishes. Turn timbales out onto plates and serve.
