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1 1/2 cups short-grain rice, preferably Japanese (see Substitution Note)
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1 tablespoon green tea leaves, preferably sencha
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2 tablespoons sesame seeds, toasted (see Tip)
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To toast sesame seeds: Heat a small dry skillet over medium-low heat. Add sesame seeds and cook, stirring, until they are lightly browned, 2 to 3 minutes.
Substitution note: Although brown rice is not used in traditional Japanese cooking, you can use short-grain brown rice instead of white rice in this recipe. Rinse and soak the rice as directed in Steps 1 and 2. In Step 4, increase water to 2 1/2 cups and cook the brown rice for 22 minutes, then let rest for 10 minutes.
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