Ingredients
1 2/3 cups water
1/2 cup packed fresh cilantro
1/4 cup packed fresh mint
2 scallions, chopped
1 garlic clove
1 tablespoon vegetable oil
1 cup jasmine rice
Coarse salt
Preparation
Puree water, cilantro, mint, scallions, and garlic in a blender until smooth.
Heat oil in a small saucepan over high heat. Add rice, and stir to coat. Cook until slightly toasted, 1 to 2 minutes. Add herb puree and 1 teaspoon salt. Bring to a simmer. Reduce heat to low, and cook, covered, for 20 minutes.
Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork before serving.
