A simple rice preparation that can serve as a great side dish for a variety of Japanese (and other) dishes. If you don’t have shiso, use fresh mint, basil, cilantro, or a combination.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Melt the butter over medium heat in an ovenproof saucepan with a lid. Chop two of the shiso leaves and cook them in the butter for 30 seconds.
Step 2
Add the rice and cook, stirring, until the rice becomes transparent, just a couple of minutes. Add 1 1/2 cups water and some salt and pepper. Bring to a boil, cover, place in the oven, and set a timer for 10 minutes.
Step 3
While the rice is cooking, mince the remaining shiso. When the 10 minutes are up, remove the rice but do not uncover; let it rest in a warm place for another 10 minutes. Stir in the remaining shiso, adjust the seasoning, and serve immediately.
