|Water||3 Cup (48 tbs)|
|Jasmine tea bags||3|
|Regular long grain rice||1 1⁄2 Cup (24 tbs)|
|Salt||1 1⁄2 Teaspoon|
1. In 3-quart saucepan over high heat, heat water to boiling. Remove saucepan from heat. Add tea bags; let steep 15 minutes. Discard tea bags.
2. Over high heat, heat tea in saucepan to boiling; add rice, butter or margarine, and salt. Reduce heat to low; cover and simmer 20 minutes or until rice is tender and all liquid is absorbed. Remove saucepan from heat.
3. If you like, divide rice into 6 portions. Pack one portion of rice at a time into a small custard cup (or use an ice-cream scoop); un-mold rice onto warm plate.