Wednesday, March 11, 2009

Jasmine Tea Rice

Bring 2 1/4 cups water to boil. Remove from heat and add 2 jasmine tea bags.
Add 1/2 tsp. salt and 1 1/2 cups basmati (or jasmine) rice; cover and cook until tea has been absorbed and rice is tender, about 15 minutes.

Just a note: because your tea water is already hot you don't need to start the rice on a high heat. It'll cook too fast if you do.

Serve with Spice Shrimp and Hot and Sour Salad.

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