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
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Ingredients
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1 1/2 cups
water
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1
earl gray tea bag
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1/2 teaspoon
salt
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1 tablespoon
olive oil
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1 cup
jasmine rice
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2
blood oranges (or other if they are not available) cut in supremes
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2 teaspoons
fresh thyme
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a pinch or 2 of finishing salt - I used a gray Cypress salt and it was wonderful
Directions
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Put the water and the tea bag in your pan, cover and bring to a boil.
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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.
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Stir in the thyme and oranges, and cover for a few more minutes so they can sort of steam into the rice.
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Serve with a pinch of finishing salt (or two)
Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop
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