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Sesame Rice Recipe
Sesame Rice Recipe photo by Taste of Home
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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 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.


  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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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!"

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."

Reviewed Mar. 21, 2014

"really good, I used brown rice."

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."

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."

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