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Chinese · Side
Baked Five-Spice Rice
Jasmine rice is toasted in sesame and peanut oil, then baked in the oven with ginger, sherry and five-spice powder. A finish of soy sauce and sesame oil gives it a savory, fragrant shine.
- YieldServes 4 to 6
- Hands-on15 min
- Total59 min
- Difficulty
Ingredients
- 1 tbsptoasted sesame oil, divided in half
- ½ tbsppeanut oil
- 200 gjasmine rice, or long-grain white rice
- 4scallions, thinly sliced, white and green parts kept separate
- 300 mllow-sodium vegetable broth, or water
- 60 mldry sherry
- 1 tbspfresh ginger, finely chopped
- ½ tbspfive-spice powder
- ¼ tspsalt, or to taste
- to tasteblack pepper, freshly ground
- 2 tbsppimento, drained and choppedoptional
- 2 tbsplow-sodium soy sauce
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