Hemp Seed Rice
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 3
About this dish
Hemp seed rice is made with 300 g rice, 3 tbsp dry-toasted hemp seeds, and 0.5 tsp salt.
Read more
Rinse the rice 2 to 3 times, leave it submerged for 30 minutes in cold water, and drain it in a sieve for 10 minutes. Spread the hemp seeds in a dry pan heated over medium-low heat and stir continuously for 2 to 3 minutes. Transfer them to a plate as soon as they begin to pop lightly and let them cool. Combine the drained rice and cooled seeds in a rice cooker or pot. Dissolve the salt in 360 ml water and pour it evenly over the mixture. Use the normal white rice setting or the usual plain-rice method for a pot. Keep the lid closed for 10 minutes after cooking, then lift the rice from the bottom with a paddle so the seeds are distributed throughout both servings.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Rinse 300 g rice 2 to 3 times, changing the water between rinses.
Soak it in cold water for 30 minutes, then drain it in a sieve for 10 minutes.
- 2Control
Warm a dry pan over medium-low heat and spread 3 tablespoons hemp seeds in an even layer.
Stir constantly for 2 to 3 minutes, keeping the tiny seeds moving so they do not scorch in one hot spot.
- 3Finish
Turn off the heat when the seeds begin to pop lightly and their color deepens slightly.
Transfer them from the hot pan to a plate and let them cool completely.
- 4Season
Put the drained rice and cooled hemp seeds in a rice cooker or pot and mix them evenly.
Dissolve 0.5 tsp salt in 360 ml water and pour it across the rice.
- 5Finish
Use the normal white rice setting for a rice cooker, or the usual plain-rice method for a pot.
When cooking finishes, keep the lid closed and rest the rice for 10 minutes.
- 6Step
After resting, lift the rice from the bottom with a paddle so the hemp seeds are evenly distributed.
Divide it between two bowls while warm.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- 300 g rice soaked for 30 minutes and drained for 10 minutes
- Finish cue
- After resting, lift the rice from the bottom with a paddle so the hemp seeds are evenly distributed.
- Avoid this
- Stir constantly for 2 to 3 minutes, keeping the tiny seeds moving so they do not scorch in one hot spot.
- Storage and reheating
- Transfer them from the hot pan to a plate and let them cool completely.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 3 ingredients
Category median
40min, 8 ingredients
Based on 309 recipes
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