Tea Rice

January 28, 2010
1 Ratings
  • Serves 2
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

What You'll Need
  • 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)

See what other Food52ers are saying.

  • Kitchen Butterfly
    Kitchen Butterfly
  • wssmom
  • em-i-lis
  • luvcookbooks
  • AntoniaJames

Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

12 Reviews

Kitchen B. February 16, 2013
What a wonderful idea! I can always repurpose whatever tea is left over in the pot, especially the mint tea. Wonderful.
aargersi February 18, 2013
That would be delicious with mint and citrus and maybe a little basil? Yum!
wssmom February 13, 2013
So glad you entered this!
em-i-lis February 12, 2013
Lovely, aagersi!!!
aargersi February 12, 2013
Thanks Em! I had forgotten about this but now I am making it again tonight!
luvcookbooks December 14, 2010
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!
aargersi December 14, 2010
Ooohhh... I like that idea! Let's play with it!!!
AntoniaJames January 28, 2010
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)
aargersi January 28, 2010
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!!!!
nannydeb January 28, 2010
I wouldn't have thought of it, but it sounds great!
Aliwaks January 28, 2010
OH this will be so perfect with nice white fish & w blood orange sauce!
aargersi January 29, 2010
a salt crusted fish! yum!