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Ching He Huang

Scented Jasmine Rice


Serves 4

Ingredients

  • 350g/12oz jasmine rice, washed until the water runs clear
  • 600ml/1 pint water
  • 2 Spring onions, chopped
  • 1 small handful of Coriander, roughly chopped
  • A few splashes light soy sauce
  • A dash of toasted sesame oil

Method

  1. Place the rice in a heavy-based saucepan and add the boiled water. Bring to the boil and then cover with a tight-fitting lid and reduce to a low heat. Cook for 15–20 minutes.
  2. Uncover the pan and remove from the heat. Fluff up the rice grains with a fork, stir in the remaining ingredients and serve immediately.
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