Tea Rice

January 28, 2010
1 Rating
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
In This Recipe
  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)

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