I love just about every kind of “white” rice. I still am trying to train my taste buds towards the healthier brown rice but so far that has not happened. This rice is full of good flavor and I especially liked the idea of using some green tea. This is a recipe that can be adapted to your taste which is what I did from Cuisine At Home. I did feel there was too much garlic. My homegrown garlic is stronger than normal garlic so I need to be careful when and how much I add to a recipe.
Sushi rice is also known as sticky or glutinous rice. It is a small, round, ivory colored grain with a mildly sweet flavor. It is used in Sushi, as dessert rice in puddings and custard molds in addition to serving it like in the recipe below. It can also be cooked with coconut milk and sugar for sweet dishes.
It molds very easily as shown in one of the pictures below with my Asian and Snow Peas stir-fry. Just lightly oil 8 oz. custard cups, pack the rice in, cover with saran wrap and leave at room temperature until serving time.
There is a fellow food blogger who has lots of good recipes on rice, risottos and such. She has quite a collection of favorite recipes so please check out her blog; Liz @myfavouritepastime.com. You will not be disappointed with her rice dishes and so many other creative recipes 🙂
Ginger and Jasmine Tea Sushi Rice
- 2-3 tbsp. scallions, sliced
- 1 tbsp. each fresh garlic and ginger, minced (fresh is a must here in this recipe – do not use powdered ginger)
- 1/4 tsp. or more red pepper flakes
- 1 tbsp. toasted sesame oil
- 1 cup dry sushi rice
- 1-1/4 cups water (I almost substituted chicken broth as that is what I use in my Rice Pilaf – I like the additional flavor)
- 2 jasmine green tea bags
- salt, pepper and rice vinegar (see comment below) to taste
- sliced scallions, chives or parsley for garnish
Cook the scallions, ginger, garlic and pepper flakes in the sesame oil for a minute or two.
Stir in the rice to coat and it “glistens” for another minute or two. Increase the temperature to high, add the water (or chicken broth) and tea bags and bring to a boil. Cover and reduce the heat and simmer until the liquid is absorbed, for about 15-20 minutes.
Remove the pan from the heat and let stand for 10 minutes. Remove and discard the tea bags. Season with salt, pepper and rice vinegar; sprinkle with a garnish.
Comment: There are two kinds of rice vinegar, seasoned and unseasoned. One is just rice vinegar and water and the unseasoned variety has sugar, salt and corn syrup in addition to the rice vinegar and water. When possible I always try to use the unseasoned rice vinegar.
Recipe by cookingwithauntjuju.com