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Cooking with Tea: Jasmine Tea Rice [Jan. 23rd, 2006|11:34 am]
Tea Geeks


From the January 2006 issue of Martha Stewart Living:

Jasmine Tea Rice

Serves 4

1 tablespoon loose jasmine tea
1/2 teaspoon coarse salt
1 1/2 cups jasmine rice

1. Bring 2 1/4 cups water to a boil in a mediume saucepan. Remove from heat, and add tea; cover, and let steep 5 minutes. Strain; discard tea leaves, and reserve brewed tea.

2. Return brewed tea to saucepan; add salt. Bring to a boil over medium-high heat. Add rice; cover, and reduce heat to low. Cook until tea has been absorbed and rice is tender, about 15 minutes. Fluff with a fork. Serve immediately.