Make a batch of sesame rice when you're looking for a simple, elevated side dish without the extra work! White rice is cooked in broth with soy sauce, sesame oil, and green peas and is ready in less than 30 minutes.
Why you'll love this recipe
It's easy. All you need is a single pan and 7 ingredients.
It's quick. Make a batch in less than 30 minutes!
Great for meal prep. Sesame rice is a great side for meal prepping lunches or dinners for the week.
Mild flavor. Chicken broth and soy sauce add mild, savory flavor and sesame oil adds a nutty note.
Similar to: Cheesy rice and garlic parmesan rice
Pairs well with: Pan-seared salmon or oven roasted chicken
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Ingredients and substitutions
- Rice - Any long grain white rice works well in this recipe. I do not recommend using instant rice. If using brown rice as a substitute, know that it will take longer to cook than the times listed in the recipe card.
- Broth - Chicken broth can be substituted with vegetable broth if desired. I recommend using regular broth rather than a low-sodium variation for best flavor. If using a low-sodium broth, I recommend adding additional seasoning to make up for the lost flavor.
- Peas - I like to use frozen peas because they're easy to keep on hand all the time. However, canned peas make a great substitute. Peas could also be substituted with mixed veggies, green beans, corn, or carrots.
- Soy sauce - Adds mild, savory flavor to the rice. Low sodium soy sauce or regular soy sauce works in this recipe. Use your favorite brand and feel free to add more to taste after your rice has finished cooking.
- Sesame oil - Adds nuttiness to the rice. Take care not to add too much sesame oil to the pot, a little goes a long way.
- Sesame seeds - Adds nuttiness and a little crunchy texture. If you can't find toasted sesame seeds, regular seeds can be toasted on the stovetop over medium heat until golden brown.
- Green onions - Adds color and fresh flavor to the finished dish.
How to make sesame rice
- Add most of your ingredients to a medium saucepan.
- Bring the ingredients to a simmer. Cover, reduce the heat to low, and allow the rice to cook through completely.
- Cooked rice will look tender and plump, without excess liquid sitting in the bottom of the pan.
- Top with green onions just before serving and enjoy with your favorite main course.
Tips and tricks
Rinse rice - Rinse your rice in a mesh strainer before beginning. This removes excess starches that can cause the rice to get gummy when cooked.
Don't stir the rice - Resist the urge to continually uncover and stir your rice while it cooks. This can cause the rice to get gummy. Instead, allow the rice to rest, undisturbed, while it cooks.
Simmer over low heat - Keep the heat set to low while your rice simmers. Using higher heat won't cook the rice faster and can cause the contents to boil over or burn on the bottom.
Check the cooking times on your rice - The cooking times listed in the recipe card are for long grain white rice. Instant rice takes significantly less time to cook and brown rice takes longer to cook (and requires additional liquid).
Storage
Leftover sesame rice will keep for 3-4 days in a tightly sealed container in the refrigerator.
Cooked rice can also be frozen for up to 3 months in a freezer safe container. Transfer frozen rice to the refrigerator to thaw overnight.
Frequently asked questions
Sesame oil adds a nutty flavor and aroma to sesame rice. The flavor can be overpowering when too much sesame oil is added to a recipe, so take care to measure your oil instead of eyeballing it.
Place your measured dry rice into a fine mesh sieve and hold under running water, agitating with your hands until the water runs clear. You can also pour rice into a mixing bowl, cover with water, and agitate with your hands. Rinse cloudy water out and repeat until water runs clear. This process should only take a few minutes.
Yes, but with changes to the recipe. Brown rice takes about 45 minutes to cook through, and you may need to add a splash of additional water partway through cooking. I've included instructions for brown rice in the recipe card below.
White rice is rice that has been processed to remove the hull, bran, and germ. Brown rice is rice that has been processed to only remove the hull. What does all of that mean when it comes to cooking? Brown rice takes longer to cook because the outer bran is intact. Since the outer bran is removed on white rice, it easily soaks up water and cooks faster.
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📖 Recipe
Sesame Rice
Ingredients
- 1 cup long grain white rice, not instant or brown (see note below)*
- 16 ounces chicken broth
- 2 teaspoons low sodium soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon toasted sesame seeds
- 1 cup frozen peas
- 2 green onions, thin sliced
Instructions
- In a saucepan over medium heat, add rice, chicken broth, soy sauce, sesame oil, toasted sesame seeds, and frozen peas. Stir to combine.
- Bring to a simmer, reduce heat to low, and cover.
- Cook for about 18-20 minutes, or until rice is tender and most of the liquid is absorbed.
- Remove from heat. Gently stir and fluff rice with a fork, top with sliced green onions, and serve.
Equipment Recommendations
Notes
- Rice substitutions: *If you'd like to substitute with brown rice, it will take significantly longer to cook, up to 45 minutes instead of the listed 18-20 minutes. Consult your rice's package directions for best results. You may also need to add an additional splash of water partway through cooking if it begins to look dry.
- Rinsing rice: I highly recommend rinsing your rice before cooking. This helps to remove excess starches on the outside of your rice, which can make your rice sticky and gummy when cooked.
- Leftovers: Leftover sesame rice will keep for 3-4 days in a tightly sealed container in the refrigerator.
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