Show Subscription Form




Sesame Rice Recipe
Sesame Rice Recipe photo by Taste of Home

Sesame Rice Recipe

Publisher Photo
THIS SIDE DISH is compatible with any meat entree you serve. One of my friends gave me this recipe many years ago. I made a few changes, and it has been a family favorite for a long time. This secret of the tasty flavor is the chicken broth. —Norma Poole Auburndale, Florida
TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES:2 servings
TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES: 2 servings

Ingredients

  • 1 tablespoon sesame seeds
  • 1 tablespoon butter
  • 1/2 cup uncooked long grain rice
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 1 chicken bouillon cube
  • 1/4 teaspoon salt
  • 1-1/4 cups hot water

Nutritional Facts

1 serving (1 each) equals 259 calories, 8 g fat (4 g saturated fat), 16 mg cholesterol, 941 mg sodium, 41 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. In a medium skillet, saute sesame seeds in butter for 2-3 minutes or until golden. Add rice, celery and onion; saute until the rice is browned. Spoon into an ungreased 1-1/2-qt. baking dish. Dissolve bouillon and salt in water; pour over the rice mixture. Cover and bake at 325° for 50-60 minutes or until rice is tender. Yield: 2 servings.
Originally published as Sesame Rice in Reminisce Extra June 1996, p47

Nutritional Facts

1 serving (1 each) equals 259 calories, 8 g fat (4 g saturated fat), 16 mg cholesterol, 941 mg sodium, 41 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Sesame Rice

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Mar. 21, 2014

really good, I used brown rice.

MY REVIEW
Reviewed Jan. 9, 2013

I'm not a big fan of rice, but I loved this dish! I thought I had sesame seeds on hand but didn't, so I used sesame oil to saute instead. It was still delicious! I served it with some Thai spicy peanut pork and stir-fried cabbage.

MY REVIEW
Reviewed Nov. 8, 2012

I was expecting this rice to be a little bland, but was surprised by it's big flavor! Absolutely delicious. The only thing is that it was too salty, next time I won't add the extra that the recipe calls for, it really dose not need it. This coming from a person who likes salty food.

MY REVIEW
Reviewed May. 21, 2012

This rice was very good, but I used Basmati rice, which I felt over powered any other flavor. I will make this again, just with a different rice.

MY REVIEW
Reviewed Apr. 12, 2012

Easy to make! Delicious!

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT