- 350g/12oz jasmine rice, rinsed until the water runs clear
- 600ml/1 pint boiling water
- 2 spring onions, chopped
- 1 small handful fresh coriander, roughly chopped
- dash light soy sauce
- dash toasted sesame oil
- Place the rice into a heavy-based saucepan and add the boiling water. Bring to the boil, then cover with a tight-fitting lid and reduce to a low heat. Simmer for 15-20 minutes, or until all of the liquid has been absorbed and the rice is cooked al dente.
- Uncover the pan and remove from the heat. Fluff up the rice grains with a fork, stir in the remaining ingredients and serve immediately.