Jasmine Rice with Tomatoes and Cornichons

Jasmine Rice with Tomatoes and Cornichons

  • Prep: 10 min
  • Cook Time: 15 min
  • Total: 25 min
  • Serving: 10 Servings

Jasime Rice, also known as Thai fragrant rice, is a long-grain rice variety that has a slightly nutty aroma and light texture. Enjoy it in this recipe tossed with sugar snap peas, cherry tomatoes, sliced cornichons and fresh basil.


  • 1/2 pound sugar snap peas, trimmed
  • 3 cups jasmine rice
  • 1/4 cup plus 2 tablespoons vegetable oil
  • 6 tablespoons rice vinegar
  • 1 pint yellow or red cherry tomatoes, halved
  • 1/2 cup thinly sliced cornichons
  • 1 cup chopped basil
  • Salt and freshly ground pepper


  1. Blanch the sugar snap peas in a saucepan of boiling water for 30 seconds, transfer to a cold water bath and then drain. Cut into 1/2-inch pieces and then set aside.
  2. Cook the rice according to package directions, fluff with a fork and allow to cool.
  3. In the meantime, place the oil and vinegar into a bowl and whisk together until combined. Add the rice, sugar snap peas, cherry tomatoes, cornichons and basil. Sprinkle the mixture with a few pinches of salt and pepper and then toss well to combine.


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