Ingredients
2 cups jasmine rice (13 oz) 2 cups water 1 cup reduced-sodium chicken broth 1/2 cup salted roasted peanuts (2 1/2 oz), finely chopped 2/3 cup thinly sliced scallion greens
Preparation
Wash rice in several changes of cold water in a bowl until water is almost clear, then drain rice well in a sieve. Bring rice, water, and broth to a boil in a 3- to 4-quart heavy saucepan, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork, then stir in peanuts and scallion greens.
|
