Tea Rice

By • January 28, 2010 • 13 Comments

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Author Notes: I have been mulling over cooking things with tea for awhile and so last night I decided to quit mulling and start doing. The result was a subtley fragrant rice, punctuated with the the bites of citrus throughout and the occasional crunch of the finishing salt (which I forgot to add until after I took the photo! oops!)aargersi

Serves 2

  • 1 1/2 cups water
  • 1 earl gray tea bag
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 cup jasmine rice
  • 2 blood oranges (or other if they are not available) cut in supremes
  • 2 teaspoons fresh thyme
  • a pinch or 2 of finishing salt - I used a gray Cypress salt and it was wonderful
  1. Put the water and the tea bag in your pan, cover and bring to a boil.
  2. Remove the tea bag and stir in the rice, salt and olive oil. Simmer for 15 minutes (or according to the directions) until the rice is done.
  3. Stir in the thyme and oranges, and cover for a few more minutes so they can sort of steam into the rice.
  4. Serve with a pinch of finishing salt (or two)

Tags: citrus, Side Dishes, sweet and savory

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Comments (13) Questions (0)


about 2 years ago Kitchen Butterfly

What a wonderful idea! I can always repurpose whatever tea is left over in the pot, especially the mint tea. Wonderful.


about 2 years ago aargersi

Abbie is a trusted source on General Cooking.

That would be delicious with mint and citrus and maybe a little basil? Yum!


about 2 years ago wssmom

So glad you entered this!


about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

This is wonderful and my favorite tea too! Earl Grey and citrus are so wonderful together and with jasmine rice. Love!!!


about 2 years ago em-i-lis

Emily is a trusted source on General Cooking.

Lovely, aagersi!!!


about 2 years ago aargersi

Abbie is a trusted source on General Cooking.

Thanks Em! I had forgotten about this but now I am making it again tonight!


over 4 years ago luvcookbooks

Meg is a trusted home cook.

penn station has a tiny japanese restaurant that sells a rice and tea soup that is oh so delicious... had to go to a conference with a terrible head cold once and took the soup on the train with me. saved this recipe!


over 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Ooohhh... I like that idea! Let's play with it!!!


about 5 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

So elegant and oh, so interesting! Have you ever thought of using a "Russian Caravan" (Peet's smoky black tea) or its Scottish Breakfast (an even smokier, almost musky black tea) . . . . I can see both of those providing a lovely background of flavor as the Earl Grey does here. I am intrigued by this! Bergamot is so fragrant. I love this easy and straightforward way of infusing a beautiful and unexpected flavor into a simple dish. You really are amazing!! ;o)


about 5 years ago aargersi

Abbie is a trusted source on General Cooking.

Hmm the thing right above here says I am logged in as NannyDeb - that's wierd! Anyhow it's me, Abbie! I would LOVE to try things with other teas! I have not had Russian Caravan but will look for it, and I have had Scottish Breakfast but I am out right now ... I need to roll some more tea ideas around in my head (there's not much else in there but food! ha!) You are VERY sweet - thank you for the nice comments!!!!


about 5 years ago nannydeb

I wouldn't have thought of it, but it sounds great!


about 5 years ago Aliwaks

OH this will be so perfect with nice white fish & w blood orange sauce!


about 5 years ago aargersi

Abbie is a trusted source on General Cooking.

a salt crusted fish! yum!