| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Japanese | 1 | Servings | |
INGREDIENTS
| 2 | c | Japanese rice |
| 3 | tb | Jasmine tea |
| 1 | tb | Peanut oil |
| 1 | ts | Coarse salt |
| Freshly ground pepper |
INSTRUCTIONS
Makes 4 cups 1. Rinse rice well. Grind tea in a spice grinder until it becomes a fine powder. In a medium pot, add rice and 2 cups cold water. Let soak 30 minutes. Stir rice well, and bring to a boil over high heat. Stir well again, and reduce heat to low. Cover, and let simmer 11 minutes. Remove from heat, and let rest, covered, about 5 minutes. Let cool 10 minutes. Stir in tea powder, oil, salt, and pepper with a wooden spoon or spatula. 2. Wet hands and rice molds with water to prevent rice from sticking. Fill molds about two-thirds full with rice. Using a gentle rocking motion, evenly compact rice with the mold's press. Push the rice through the mold. Repeat with remaining rice. Serve hot or at room temperature. Recipe by: Martha Stewart http://www.marthastewart.com Posted to recipelu-digest by "Valerie Whittle" <[email protected]> on Mar 6, 1998
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