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Sesame Rice

July 25, 2011

I made a sort of Asian themed salmon last week (recipe coming on Wednesday) that I really wanted an Asian sort of rice as a side.  But I didn’t really have the calorie budget or inclination to make any kind of fried rice.  So I tried this experiment in my rice cooker.  It was easy and delicious.  Hubby didn’t dig it, but he’s not a fan of sesame as a dominant flavor.  Serves 2.


  • 1 cup chicken stock+enough water to get up to the line for brown rice on the cooker
  • 1 teaspoon sesame oil
  • 1/2 small onion, finely diced
  • 1 scoop (ok, this is the scoop that came with my rice cooker…I think it’s about 1/2 cup) of brown rice
  • 1 teaspoon roasted sesame seeds


  1. This hardly bears breaking down into steps.
  2. Add your rice, onion, stock, sesame oil, and however much water you need to get to the brown rice line on your cooker.
  3. Cook however your cooker works (mine you turn on and it kicks off when it’s done).
  4. Plate up your rice and sprinkle with sesame seeds.

Printable version.

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