April 15, 2013
The many joys of spring include young spring vegetables, such as asparagus, spring onions and small, golden beets that are sweeter than the fall varieties. At zakti we have been serving spring vegetables along side a classic jasmine-tea risotto. Jasmine white rice also works well for this simple, yet delightful, dish.
21/2 tablespoons zakti jasmine-tea pearls
1 1/2 cups of arborio or jasmine -white rice
1 teaspoon kosher salt
1. In a medium saucepan, bring 2 3/4 cups water (2 1/2 cups for jasmine rice) to boil. Place the tea in a heatproof bowl. Cover with hot water and steep for 6 minutes. Strain through a sieve set over the saucepan and let cool. If in a hurry can cool in the refrigerator.
2. In a large bowl, rinse the rice with cold water until water runs clear. Drain and add to the cooled tea. Stir in the salt and let sit for 30 minutes.
3. Cover the saucepan and place over medium-high heat. Bring to a boil, then reduce heat and simmer for 17 minutes. Let stand for five minutes.
4. Chop 1/8 cup of fresh basil and I tablespoon of Italian parsley. Gently mix into rice and serve.