Japanese Rice With Salted Peanuts and Scallions
photo by lazyme
- Ready In:
- 30mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 2 cups short-grain japanese rice
- 5 tablespoons salted peanuts
- 2 scallions, sliced thinly across
- 1 teaspoon peanut oil
- kosher salt & freshly ground black pepper
directions
- Lightly rinse the rice in a sieve until all the rice is wet. Put it in a 6-cup saucepan with 2 cups water and let it soak for 30 minutes.
- Crush the peanuts lightly to the size of whole peppercorns. This is easy to do by pressing a small, heavy saucepan on the peanuts with a rocking motion.
- Stir the rice well and place the saucepan over high heat. Let the rice come to a boil. Stir it again and turn the heat down as low as possible. Cover the saucepan with a tight-fitting lid and let simmer for 11 minutes. Move the rice off the heat and let it sit, covered for 5 minutes.
- Transfer the rice to a bowl, stir well, and let cool for 10 minutes. Fold in the peanuts, scallions, oil, and season with salt and pepper to taste. Shape the rice in a mold.
- For assembly:.
- Choose a simple, colorful plate that contrasts in both shape and color with the rice.
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Reviews
-
I was getting ready to review this just now and thought, "you know, I'd probably like this better if I got some better-quality sushi rice instead of that cheap stuff I got at the grocery store." That said, my husband really liked it and he doesn't usually go for rice. I will get some better rice and review again. It is a nice combination of flavors, I'm just thinking I didn't use good rice for a base. Reviewed (as such) for Healthy Choices ABC tag game.
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Nice rice dish, very simple, but the peanut oil wakes up the flavor. I made this in a timeshare vacation's kitchen, so I lacked a fine sieve to rinse the rice, and I used a measuring cup as a mold. The Japanese like to mold their rice with a well in the center to hold some of the sauce served with the entree. Japanese/sushi rice is sticky and will hold the mold's shape easily. Thank you for sharing this recipe, Marra. Made for Newest Zaar Tag.
RECIPE SUBMITTED BY
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I am a middle aged foodie who has had the luxury of living all over the world except asia. Lived in or grew up in Nigeria, Kenya, Chicago, Russia,and haiti. born in New Zealand, brother born in Austria and many more.
I have chronic medication resistant depression after 10 years on anti depressants that worked well but would stop working after a year or two, so now do my best at home living on disabilty. Not a bad thing, many have far worse health issues but i have been able to concentrate on food/cooking.
My main passions are my cats. I live in the woods and somehow many starving strays or "dumps" have found the message babies who passed on left in the woods saying "suck lives at xxxx road. Most arrive sick and/or starving. Right now i have 2 that arrived with feline herpes and their attendant 2ndry bacterial infections but are doing beautifully. One old man who was going to be euthanized bc a lady who found him as a stray was moving and didnt want him...well he was a biter and rather grumpy who was in ICU for 3 days with a deadly gut infection which was fixed but he left with a diagnosis of diabetes. 3 months on insulin and finally diet controlled and he caught the herpes virus, respiratory symptom version and turned into a cuddler. Butterscotch must think "why didnt i figure out this cuddle stuff was great before i got sick!" Doing wonderfully even though he has bouts. he and the other kids are my babies. Sadly Butterscotch died of Lymphatic cancer in winter of 2008. A year before Big Boy arrived in my life, starving and weak. Full of affection he jumped into my arms and stayed, turns out he has FIV (cat hiv) so he needs to be watched closely. I love him dearly
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