Jasmine Rice with Chili Oil and Scallions

Servings

1/2 cup rice

COOKING TIME

45 minutes

This recipe can easily be multiplied and keeps well, refrigerated. For 3-4 days.

2 cup Water

1/8 tsp. Salt

1/2 cup White rice

1 Tbsp. Chili Oil

2 large Green onions (thinly sliced crosswise)

In a medium sauce pan, heat the water and salt.

When the water boils, stir in the rice.

Reduce heat to medium-low and simmer, partially covered, for about 20 to 25 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and add the chili oil and green onions.

Fold the oil and onions into the rice gently, then let the rice stand, covered, for 3 to 5 minutes before serving.

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This recipe contains GERD triggers and those with GERD may wish to avoid it.

This recipe is safe for those who are lactose intolerant.

This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are sensitive to gluten.

This is a low sodium recipe.

The chili oil and scallions complement this rice dish and make it a perfect side dish for almost any Asian recipe. Try this with seared salmon and Ponzu Sauce or Seared Tuna Steak with Sake-Wasabi Sauce.

Auguste Escoffier, 19th century French chef