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.
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