Lift the lid after ten minutes of rest and a floral steam escapes from the pot; cooked in Dammann Frères’ Jasmin Tea Bags, a full-bodied Chinese green tea softened by white jasmine, the rice becomes a fragrant bed for steamed fish.
Serves 4 · 25 min
- Brew 2 tea bags of Jasmin in 1 1/2 cups (375 ml) of water at 176°F (80°C) for 3 minutes, then remove them.
- Rinse 1 cup (200 g) of jasmine rice in cold water until the water runs clear.
- Place the rice in a saucepan with the tea and a pinch of salt, bring to a boil, then cover and cook over very low heat for 12 minutes.
- Let rest, covered, for 10 minutes off the heat, fluff with a fork and serve with steamed fish or a light stir-fry.
The star of this recipe: Jasmin Tea Bags, by Dammann Frères.
