Easy Sesame and Seaweed Rice Pilaf
Servings: 6 servings
This simple yet flavorful side dish goes with pretty much any Asian-inspired meal. Give it a try, and let me know what you pair it with!
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Ingredients
- 2 cups jasmine rice or any white long-grain rice
- 1 Tbsp oil
- ½ tsp salt
- 2 cups chicken broth or any broth of your choice
For tossing with rice:
- 1 Tbsp roasted sesame oil
- 20 g nori seaweed the kind you use to wrap sushi
- 3 Tbsp toasted white sesame seeds or mixture of white and black sesame seeds
Instructions
Rinse and soak the rice:
- Rinsing rice is essential for removing excess starch, which helps achieve a fluffy texture. Place the rice in a fine-mesh strainer and rinse under cold water, gently stirring with your fingers, until the water runs clear.
- After rinsing, soak the rice in fresh water for 30 minutes. This allows the grains to absorb moisture evenly, resulting in a more tender and perfectly cooked rice. Drain the rice well before cooking.
Toast the rice:
- Preheat a heavy-bottom pot with a tight-fitting lid over medium heat. Add oil and swirl to coat the bottom of the pot evenly. Add the drained rice and sauté for about 1-2 minutes, stirring continuously. This lightly toasts the rice, enhancing its nutty aroma and adding an extra layer of flavor.
Start cooking:
- Pour in the broth and salt, bring it to a boil, then reduce the heat to the lowest and cover the pot with a tight-fitting lid. Let the rice simmer for 15 minutes. Do not peak or open the lid during this cooking process
Toast the seaweed sheets and sesame seeds:
- Place one nori sheet on a dry non-stick pan over medium heat and toast it until it turns crispy and aromatic. Repeat with the rest. Let them cool down and then crumbled them up and you can use a spice or coffee grinder to grind up into flakes. They can be stored in an air-tight container at room temperature
- If the sesame seeds you have is untoasted, toast them on a dry pan over medium-low heat, until they are lightly golden brown and nutty. Take care not to burn them. Set aside to cool down completely. Store in an air-tight container and keep them in the fridge. I like to store high-fat nuts and seeds in a fridge or freezer to prolong their shelf-life
Back to the rice:
- Once cooked, remove the rice from the heat and let the rice rest for 10 minutes, keeping the lid on. This step allows the remaining steam to distribute evenly, making the rice fluffier.
- After 10 minutes, uncover the lid and add 1 Tbsp of toasted sesame oil, toasted nori seaweed flakes, and toasted sesame seeds. Fluff the rice and put the cover back up and let it rest another 10 minutes before serving
- You can read more details on ingredients, substitutions, variations, and other tips in my post that may answer your questions not covered in the recipe card
Notes
This recipe is adapted from Start Here cookbook by Shola El-Waylly
