- 1–1/2 C long-grain white rice
- 1 tablespoon ginger, grated
- 3 cloves garlic, minced
- 1/4 C, unsalted butter
- 2 1/4 C chicken stock
- 1/2 C firmly packed spinach leaves
- 1 teaspoon orange zest, finely grated
- 1/4 C fresh mint leaves
- 1/2 C fresh cilantro leaves
- 12 large fresh basil leaves
- 2 small whole green onions, chopped
- 2 tablespoons dry sherry
- 2 tablespoons, white distilled vinegar
- 2 tablespoons, dark sesame oil
- 1 tablespoon, soy sauce
- 2 teaspoons, Hoisin sauce
- 2 teaspoons, sugar
- 1/2 teaspoon, Asian chile sauce (Sriracha)
- 1/2 teaspoon, kosher salt
- Toasted Sesame Seeds for garnish
- Place the rice in a sieve and rinse with cold water until the rinse water is no longer cloudy, about 2 minutes. Drain thoroughly. Set aside, with the ginger, garlic, butter and chicken stock.
- Meanwhile, place all of the ingredients for the Jade Sauce in an electric blender, completely liquefy and refrigerate.
- Place a 2-1/2-quart saucepan over high heat and add the butter, ginger and garlic. When the butter becomes hot, add the rice. Saute the rice, 3–5 minutes, until well heated. Add the chicken stock and bring to a low boil. Cover the pot, reduce the heat and simmer for 20 mins or until all the liquid evaporates and the rice is tender. Stir in the Jade Sauce, top with toasted sesame seeds and serve immediately.