Sesame rice !!! It’s one of my latest way to make leftover rice taste wonderfully awesome. If you are like me, you must be eating the plain, boring leftover rice as lemon rice with that extra zing seasoning of peanuts, cashews and lemony dressing. Which I love the most. But the truth is it’s quite tough to choose my #1 favorite dish. Because there are too many delicious food, like this sesame rice in a bowl with some crispy fryums to pair. Right now it’s this rice that takes a moment to shine in my world of breakfast and lunch.
It almost always happens like this – that I have an idea for what I want to make for breakfast for self, and at the last minute I jump from whatever my idea was and just make something that is way more easier, convenient than my initial over-ambitious plan. But actually that’s a good thing, because usually I end up making something that is faster, more practical and tested+approved for everyday life while still being super delicious. In this case, I had plans of whipping up tamarind rice but ended up making super easy sesame rice which retains the same nutty flavors, tangy taste, yet very simple.
Sesame rice is equally easy as lemon rice where only extra work you have to do is roasting and powdering sesame. Get the rice ready before-hand as you plan making this awesomeness. Because the rice needs to be grain separate and if you add hot hot rice straight from pressure cooker, it is highly likely that rice grains stick with each other and make it mushy. It’s always advisable to let the rice cool down to room temperature before being added to the sesame seasoning. You guessed the reason why I used leftover rice to whip up this super tasty, nutty rice right??
Sesame Rice | Ellu Anna Recipe
Ingredients
- Uncooked rice- 1/2 cup
- Peanuts- 1/8 cup
- Black sesame seeds- 2 tsp
- Tamarind- Small lemon sized
- Salt- 1 tsp
- Turmeric powder- 1/2 tsp
- Green chilly- 1 no. Adjust to taste
Seasoning ingredients
- Cooking oil- 5 tsp
- Mustard seeds- 1/2 tsp
- Split black gram lentils- 1/2 tsp
- Chick pea lentils- 1 tsp
- Curry leaves- Few
- Red chillies 2 nos.
Instructions
Preparation
- Soak tamarind in warm water for 10 minutes. Wash and rinse rice with enough water, pressure cook it with 3 cups of water for 3 whistles and in simmer for 5 minutes. Let the rice cool down to room temperature.
Method
- Heat a cooking pan with oil, mustard seeds, lentils, curry leaves and red chilly. Saute till the mustard splutter and pop, then include slit green chillies and peanuts. After a minute or two, add squeezed tamarind extract. Discard it's residue. Let tamarind extract cook for a while.
- Meanwhile dry roast the sesame seeds and powder it coarsely. Add this powder, turmeric powder and salt to the pan and combine well.
- Next include cooked rice and mix, so that rice gets coated with all the flavors and spices.
- Very easy sesame rice is ready to serve with fryums and papad.
Notes
- Follow your method of cooking rice because the water ratio varies with quality and type of rice.
- You can add few cashew nuts to the seasoning for enriched taste.
- Either white sesame seeds or black sesame seeds can be used as per your preferences.
- I have used green chillies for spice, you can use red chilly too. In that case grind one or two roasted red chillies with sesame seeds.
- This wonderful rice can be whipped up using leftover rice too.
