Nothing hohum about this Lime Jasmine Rice!
I made this as part of an Asian menu that included Hoisin Salmon and Grilled Baby Bok Choy.
As we were eating my husband and I were both exclaiming how good everything was!
Lime, soya sauce, garlic, ginger and hoisin define the flavours and they a complement each other very well. It was so good I made it a second time a few days later because we had some rice left over. I did not disappoint the second time either!
Believe me - this will be going into our summer grilling rotation and there would be nothing to stop you from baking the salmon and broiling the bok choy in winter.
It would also make a a great menu for entertaining! Easy....you can make the rice ahead and gently reheat, prep the salmon and the Bok Choy.
Easy Salmon Preparation
I didn't really have a recipe for the salmon - I just slathered it with commercial Hoisin sauce and grilled it over medium high heat for about 6 minutes a side. Grill time will depend on the thickness of your salmon so just flip it after about 6 minutes, brush more Hoisin on the other side and take it off once it is opaque all the way through and flaky.
Here is the Grilled Baby Bok Choy recipe.
You add flavour to the rice by adding lime slices and slices of fresh ginger to the cooking water. Then you add a bit of melted butter, green onions and grated lime rind when you take it off the heat.
Serve it with lime wedges on the side for another refreshing hit of lime!
I just can't say enough about this combination... I know the pictures are not the type to make you drool but trust me.... there is a ton of flavour in this rice and the menu overall.
- 1 1 /2 cups jasmine rice can substitute basmati
- 2 ⅔ cups water
- 4 ¼" slices fresh lime + wedges to serve on the side.
- 4 ¼" slices of fresh ginger peeled
- 1 teaspoon salt
- 2 tablespoon butter melted
- 1 tablespoon fresh lime peel finely grated
- 3 green onions trimmed and chopped
- Rinse and drain the rice under cold water a couple of times until the water runs clear.
- Bring the water and salt, lime and ginger slices and salt to a boil.
- Add the rice and stir. Cook covered over medium low until rice is tender and water is absorbed (about 18 minutes).
- Remove from heat stir in butter lime peel and green onions.
- Serve with additional lime wedge on the side.