scallion jasmine rice;
Everyone needs a staple rice side dish that goes with everything. This scallion jasmine rice recipe is my go to! It’s so quick and easy, and has just enough delicate flavor to keep it interesting but not compete with your main course. You can pair it with Asian dishes, Mediterranean dishes, American dishes and more! I’ll serve it with mapo tofu or here I’ve served it with my slow cooker barbecue baby back ribs. You need this scallion jasmine rice in your recipe book!
I love carbs and therefore I love rice! But I particularly like a softer (not mushy) sticky rice. This rice comes out tender every time. And while it’s simmering away, you’re free to make the rest of your meal, or in the case of waiting for your slow cooker barbecue baby back ribs to be done, have a glass of wine and relax! Or what really happens in my house, which is run around cleaning the kitchen and trying to make my life have some semblance of order. You know how it goes.
What puts this scallion jasmine rice over the top is the delicate buttery flavor that shines through even after it’s been cooked. Butter, paired with the scallions just makes for a delicious savory flavor. I usually keep scallions around my house—I’ll buy them for one thing but since they come in a bunch I’m stuck with a lot! But scallions are pretty hearty and I usually just tuck them in a cup with some water and leave them by a window. They’ll keep growing and then you don’t have to rush to use them up.
But if you are rolling in scallions and need some ideas, then you’re in the right place! You can add as much or as little scallion as you prefer. I like a healthy amount, but don’t worry, I wrote up the recipe for a delicious scallion flavor without overdoing it. But you could always add more for extra punch. Just make sure to sauté the onions a little longer to make sure they all get soft and fragrant before moving on to the next step.
You could also use chives instead of scallions if those are more readily available to you. I have to say, they’re a great plant to grow yourself. And I can say that from my own experience—I generally kill my herbs with my brown thumb, but my chives have managed to escape a most certain death! They’re also pretty greedy plants and can take over a planter or wrestle out other plants so keep that in mind if you choose to plant them!
secrets to success;
- Don’t skimp on the butter! The things that give the rice it’s flavor is the combination of butter and scallions.
- Make sure to adjust the heat appropriately. Keeping the heat too high can cause the bottom of your rice to get crunchy. If you like that, go for it, but you want to make sure the rice is cooked through. Follow the instructions for that perfect fluffy rice!
- Scallions are easy to grow yourself—even without dirt! If you have leftovers, pop the whites in a cup with water and place near a window. Green onions are pretty hearty and you’ll have them ready for your next batch of scallion jasmine rice.
Love onions? Check out these other recipes you’ll love:
- These sour cream and chive biscuits are another way to use up leftover scallions. They’re easy fluffy and flaky.
- looking to feed a crowd? Try this caramelized onion bacon dip.
- Of course, keep some scallions around for mapo tofu and chili crisp udon noodles!
scallion jasmine rice;
Ingredients
- 1½ cups water
- pinch of salt
- 2 stalks scallion
- ¾ cup jasmine rice
- 1 Tbsp butter
Instructions
- Dice the scallion, both greens and whites, keeping the whites separate.
- In a medium pot over medium heat, melt the 1 Tbsp butter.
- Add the scallion whites and cook 1-2 minutes or until fragrant.
- Add the ¾ cup rice and toast for another minute, stirring to coat in the remaining butter.
- Add the 1½ cup water and a pinch of salt and cover with a lid. Allow the mixture to come to a boil, then turn down the heat and allow to simmer 15-20 minutes.
- Once the rice is ready, fluff with a fork, and sprinkle in scallion greens. Toss to combine and serve warm.
