Jasmine Rice Timbales With Black And White Sesame Seeds Recipes

JASMINE RICE TIMBALES WITH BLACK AND WHITE SESAME SEEDS

Steps:

• Combine rice, 1 tablespoon butter, 1 teaspoon sesame oil, 2 1/2 cups water and 1/4 teaspoon salt in large saucepan. Bring to boil. Reduce heat to low. Cover and simmer until rice is tender, stirring once, about 15 minutes.
• Add remaining 1 tablespoon butter, chives and sesame seeds to rice. Fluff with fork. Cover and let stand 5 minutes. Fluff rice again. Season to taste with salt and pepper.
• Brush six 3/4-cup soufflé dishes or custard cups with remaining 2 teaspoons sesame oil. Divide rice among dishes. Pack rice tightly into dishes. Turn timbales out onto plates and serve.

ZHIR MA BAO (BLACK SESAME FILLING FOR BUNS)

Steps:

• Toast sesame seeds very lightly (be careful, black sesame becomes very bitter if overtoasted.).
• Add 1/4 cup sugar to the boiling water, dissolve.
• Combine 1/4 cup remaining sugar, sesame seeds, and 1 tbs peanut oil in a blender or masher.
• Process or crush to desired fineness - it can be anything from a gritty paste to a smooth filling.
• Add the hot water and remaining 1/4 cup of sugar and the remaining 1 tbs oil during the grinding process to adjust sweetness, consistency, and smoothness to taste.
• NOTE: This recipe should yield a very sesame-flavored, gritty paste after 5 - 10 minutes of start-stop processing without any extras.

WILD MUSHROOM AND RICE TIMBALES

Steps:

• Place porcini mushrooms in a small bowl, cover with 1 cup boiling water.
• Let stand 20 minutes or until soft.
• Drain mushrooms in a sieve over a bowl, reserving liquid.
• Place reserved mushroom liquid, 1-1/2 cups water, rice and 1/4 teaspoon salt in large sauce pan; bring to a boil.
• Cover reduce heat, and simmer 50 minutes or until rice is tender.
• While rice cooks, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
• Add onion, saute 2 minutes.
• Add remaining 2 teaspoons oil, 1/8 teaspoon salt, portobello mushrooms and button mushrooms, cook 5 minutes or until mushrooms are tender and liquid mostly evaporates, stirring frequently.
• Stir in remaining 1/8 teaspoon salt, porcini mushrooms, chopped thyme, and peas.
• Remove rice from heat; stir in mushroom mixture, cheese and pepper.
• Coat 4 timbales or ramekins with cooking spray.
• Pack about 1 cup rice mixture into each timbale; invert onto plates.
• Garnish with thyme or chives or/& almonds.

BLACK SESAME RICE

Steps:

• Bring rice and water to a boil in a 1 1/2- to 2-quart heavy saucepan. Cover pan and cook rice over low heat until tender and most of water is evaporated, about 30 minutes.
• Let rice stand, covered, off heat 10 minutes. Fluff with a fork, then stir in sesame oil and salt and pepper to taste.

SESAME JASMINE RICE WITH SOYBEANS

Steps:

• Combine 2 cups water, rice, soybeans, oil, and salt in large saucepan. Bring to boil over high heat, stirring occasionally. Reduce heat to medium, cover and simmer until rice is tender, about 15 minutes. Remove from heat. Let stand, covered, 5 minutes. Fluff rice with fork. Stir in sesame seeds; season with salt and pepper.

BROWN RICE WITH SESAME SEEDS

Steps:

• Saute rice in butter just until translucent and very lightly browned.
• Add onion and sesame seeds, and continue browning until onion is translucent, stirring frequently to prevent onion from burning.
• Drain any excess butter or olive oil.
• Add stock or water carefully to prevent steam burns; it WILL blow steam!
• Adjust heat for a slow simmer, cover, and cook about 45-50 minutes, stirring gently every 15 minutes.
• If all liquid is not absorbed, remove cover and continue cooking for up to another 15 minutes.
• Fluff with a fork before serving.