Sesame Rice Recipe
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Sesame Rice Recipe

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4.5 9 11
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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


  • 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 each: 259 calories, 8g fat (4g saturated fat), 16mg cholesterol, 941mg sodium, 41g carbohydrate (2g sugars, 1g fiber), 5g protein.


  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

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justmbeth User ID: 1196484 248796
Reviewed May. 29, 2016

"Rice was good but just not the flavor I wanted with the meal I made it for. I was looking for an Asian inspired rice but this tasted like a bite of Thanksgiving. Will try this with another main dish."

sgronholz User ID: 1473861 223381
Reviewed Mar. 23, 2015

"This recipe is wonderful! Instead of serving plain rice with our favorite Oriental chicken, I decided to give this recipe a try...I'm so glad I did! The rice was easy to make and complimented the chicken nicely. I used low-sodium chicken base instead of the bouillon cube, which made a flavorful, but not salty broth. My husband and I really enjoyed it and I will definitely make this again!"

middjett User ID: 7818954 44833
Reviewed Sep. 9, 2014

"This was pretty good. I think I will cut out the celery next time and just use a bit of celery seed. It was a bit overpowering and Im not a celery fan so....I also didnt use the salt, There is more then enough salt in boullion as it is. I didnt bother with puting it in the oven, I just cooked it stovetop, couldnt see the sence it heating the oven when i could cook it in less then half the time stovetop. It turned out fine. I will make again, its got the potential of being real good with a few changes."

smagal User ID: 5715837 17069
Reviewed Mar. 21, 2014

"really good, I used brown rice."

Mrs. Cowan User ID: 5400585 17272
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."

Potroast911 User ID: 3101033 14077
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."

TaylorAshley User ID: 6669690 17703
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."

JanLuckow User ID: 6293479 17997
Reviewed Apr. 12, 2012

"easy to make! Delicious!"

centralvacmama User ID: 3711919 42500
Reviewed Jan. 13, 2010

"I was making a brown sugar glazed salmon recipe from this site and planned to serve rice with it. Wanted something with more pizazz than just plain rice, so decided to give this a try. It was perfect! easy to make, very good flavor, and the sesame seeds added a delightful crunch and nuttiness. It did not compete with the flavor of the main course, yet was a wonderful accompaniment. I will definitely make this again!"

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