Black Pepper Rice

Fragrant jasmine rice cooked with butter, sesame oil and two kinds of black pepper for a gentle savoury warmth. Made in the rice cooker, it is an easy side for stir-fries, grilled meats and richly sauced family dinners.

Warm jasmine rice has always been one of the simplest ways to make dinner feel generous. A little butter gives the grains richness, while coarse and finely ground black pepper bring warmth without turning the rice sharply hot.

The pepper is present in every spoonful, but quietly enough to sit beside a richly flavoured main rather than compete with it. We often serve it with Beef, Broccolini & Capsicum Stir-Fry, where it catches the glossy garlic oyster sauce and becomes every bit as important as the dish beside it.

A good rice recipe earns its place by being dependable, useful and easy to return to. This one belongs among those everyday sides at our table.

Prep: 5 min · Cook: 25 min · Serves: 6 · Cuisine: Asian · Category: Rice

Ingredients

Black Pepper Rice

• 3 cups jasmine rice
• Water, according to the rice cooker's 3-cup line
• 1½ tablespoons butter
• ¾ teaspoon coarse cracked black pepper
• ⅜ teaspoon finely ground black pepper
• ¾ teaspoon fine sea salt
• 1½ teaspoons sesame oil

Method

1. Place the jasmine rice in a fine sieve or bowl and rinse under cool running water until the water runs mostly clear. Drain well.
2. Transfer the rice to the rice cooker and add water according to the manufacturer's measurement for 3 cups of jasmine rice.
3. Add the butter, coarse black pepper, finely ground black pepper, sea salt and sesame oil. Stir once to distribute everything through the water.
4. Close the lid and cook using the standard white rice setting.
5. Once the cooking cycle finishes, leave the rice covered for 5 minutes.
6. Open the lid and fluff the rice gently with a rice paddle or fork, lifting from the bottom without crushing the grains.
7. Taste and add a final pinch of freshly cracked black pepper only if you would like a more pronounced pepper finish. Serve warm.

Serving Suggestion

Black Pepper Rice is especially good with Beef, Broccolini & Capsicum Stir-Fry, where its gentle warmth balances the rich garlic oyster sauce. It also works beautifully beside grilled chicken, sticky beef, roasted vegetables or any savoury dish with enough sauce to spoon over the rice.

Storage Notes

Cool leftover rice promptly and refrigerate it in an airtight container for up to 2 days. Reheat only once, adding a teaspoon or two of water before covering and heating until piping hot throughout.

Notes

Use the measuring cup supplied with your rice cooker when filling to the corresponding water line. Rice cooker cups are often smaller than a standard Australian measuring cup.

Rinsing removes excess surface starch and helps the cooked grains remain more distinct.

Coarse pepper gives small aromatic bursts, while finely ground pepper distributes a gentler warmth throughout the rice. Using both creates a more balanced result.

The pepper should be noticeable but not hot. Add any extra pepper after cooking so you can control the final strength.

Salted butter may be used, but reduce the added salt slightly and adjust after cooking.

Rice cooker times vary. The listed cook time is approximate and should follow the normal cycle for your machine.

The Grace Table Tip

This rice holds well on the cooker's keep-warm setting for up to thirty minutes if the main is running behind. Fluff it once more just before serving so the grains stay separate and the pepper is spread evenly through.

For a smaller batch, halve all ingredients and use the corresponding rice cooker water line. Keep the same balance of coarse and finely ground pepper rather than using only one.