Fragrant Crab Rice

1. 1

   In a medium saucepan, bring 2 1/4 cups of water to a boil.

2. 2

   Add the rice and a generous pinch of salt.

3. 3

   Stir once, cover and simmer over low heat until the water is absorbed and the rice is tender, about 20 minutes.

4. 4

   Remove from the heat and let steam, covered, for 20 minutes.

5. 5

   Fluff the rice with a fork and spread it out on a plate to cool slightly.

6. 6

   Meanwhile, in a large skillet, toast the tea over moderately low heat, stirring, until fragrant, about 1 minute.

7. 7

   Transfer the tea to a plate and let cool, then finely crumble with your fingers.

8. 8

   In the skillet, melt the butter.

9. 9

   Add the onion and cook over moderately low heat, stirring occasionally, until very soft but not browned, about 12 minutes; season with salt.

10. 10

    Add the rice and tea and cook over moderate heat, stirring gently, until the rice is hot and the tea is evenly distributed, about 2 minutes.

11. 11

    Gently fold in the crabmeat and cook until warmed through, about 2 minutes.

12. 12

    Season generously with pepper.

13. 13

    Transfer to a platter and garnish with sesame seeds.

14. 14

    Serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.