posted by RisaG 02-18-100 3:50 PM
* Exported from MasterCook *
Jasmine Rice Timbales with Black and White Sesame Seeds
Recipe By : Bon Appetit, February 2000, p. 85
Serving Size : 6 Preparation Time :0:00
Categories : Rice Side Dishes
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups jasmine rice or long-grain white rice
2 tbsp. unsalted butter (1/4 stick), divided
3 tsp. oriental sesame oil, divided
1/4 cup chives -- finely chopped
2 tbsp. white sesame seeds -- toasted
1 tbsp. black sesame seeds -- * see note
Combine rice, 1 tbsp. butter, 1 tsp. sesame oil, 2-1/2 cups water and 1/4 tsp. salt in a large saucepan. Bring to boil. Reduce heat to low. Cover and simmer until rice is tender, stirring once, about 15 minutes.
Add remaining 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 souffle dishes or custard cups with remaining 2 tsp. sesame oil. Divide rice among dishes. Pack rice tightly into dishes. Turn timbales out onto plates and serve.
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Notes : * Look for the black sesame seeds in the Asian food section of a specialty market; they add a dramatic touch to this simple side dish. If you can't find them, just use all white sesame seeds instead.