I made a sort of Asian themed salmon last week (recipe coming on Wednesday) that I really wanted an Asian sort of rice as a side. But I didn’t really have the calorie budget or inclination to make any kind of fried rice. So I tried this experiment in my rice cooker. It was easy and delicious. Hubby didn’t dig it, but he’s not a fan of sesame as a dominant flavor. Serves 2.
- 1 cup chicken stock+enough water to get up to the line for brown rice on the cooker
- 1 teaspoon sesame oil
- 1/2 small onion, finely diced
- 1 scoop (ok, this is the scoop that came with my rice cooker…I think it’s about 1/2 cup) of brown rice
- 1 teaspoon roasted sesame seeds
- This hardly bears breaking down into steps.
- Add your rice, onion, stock, sesame oil, and however much water you need to get to the brown rice line on your cooker.
- Cook however your cooker works (mine you turn on and it kicks off when it’s done).
- Plate up your rice and sprinkle with sesame seeds.