JASMINE TEA RICE
A side dish of jasmine rice can complete any meal and is simple to prepare.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 20m
Number Of Ingredients 3
Steps:
- Bring 2 1/4 cups water to a boil in a medium saucepan. Remove from heat, and add tea; cover, and let steep 5 minutes. Strain; discard tea leaves, and reserve brewed tea.
- Return brewed tea to saucepan; add salt. Bring to a boil over medium-high heat. Add rice; cover, and reduce heat to low. Cook until tea has been absorbed and rice is tender, about 15 minutes. Fluff with a fork. Serve immediately.
TEA-INFUSED RICE BOWL WITH PORK TENDERLOIN
Try something out of your regular routine and make this Tea-Infused Rice Bowl with Pork Tenderloin for your dinner entrée tonight. Tea-infused rice has subtle flavors that easily complement the pork and vegetables in this dish.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in electric pressure cooker using SAUTÉ setting. Add meat; cook 5 min. or until bottoms of meat pieces are golden brown. Turn meat. Add water and tea bags to pressure cooker; close and lock lid. Turn Pressure Release Valve to Sealing position.
- Cook 3 min. using HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release pressure. Turn pressure cooker off. Slowly remove lid. Transfer meat to cutting board, reserving cooking liquid in pressure cooker. Cover meat to keep warm.
- Pour reserved cooking liquid into 2-cup measuring cup. Add enough water to measure 1-1/4 cups; pour into pressure cooker. Add rice. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 4 min. using HIGH PRESSURE COOK setting. Meanwhile, mix dressing and soy sauce until blended. When timer goes off, use Natural Pressure Release for 5 min., then do a Quick Pressure Release to release any remaining pressure.
- Spoon rice into 4 medium bowls. Slice meat; place over rice. Add peppers, carrots and onions. Drizzle with dressing mixture.
Nutrition Facts : Calories 320, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
TEA-INFUSED RICE
I found myself with a partial can of sweetened-condensed milk, and just couldn't let it go to waste. Sadly, you have to use bagged tea or this just won't work. If you have your own tea bags/pouches, you can bag whatever loose leaf flavours you wish! Check out the "winning combinations" at the bottom, to see which variations I've tried and love. You can make this recipe without a rice cooker, but rice cookers >> pots.
Provided by NoName12345
Categories Dessert
Time 27m
Yield 2 cups, 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Put the rice in a rice cooker and fill to the "one cup" mark with water. Note that some rice cookers don't actually use measuring cup sizes of rice; if that is the case, only use one of the provided cup fulls of rice.
- Place the tea bag of whichever flavour on top of the rice. Make sure the bag is fully submerged in the water. This is why tea balls won't work: the tea needs to be completely submerged in water.
- Turn the cooker on a leave it until it's done. Then stir in the sweetened condensed milk, to taste, add any fruits or nuts if you wish, and then eat it!
- Winning Combinations:.
- Chai tea with diced white peaches.
- Oolong with almond slices (I prefer to use evaporated milk with this one, because I like to relish the flavour of the oolong tea).
- Green tea with lichi fruit.
- Apple mint (for this I didn't use a tea bag, just a few sprigs of apple mint leaves from my houseplant).
- Rooibos with dried cranberries.
Nutrition Facts : Calories 465, Fat 3.8, SaturatedFat 2.2, Cholesterol 13, Sodium 55, Carbohydrate 96.4, Fiber 2.6, Sugar 20.8, Protein 9.3
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