2 cups of water
1 ½ cups jasmine rice or long-grain white rice
1 pound boiled edamame, shelled (about 8 ounces)
1 Tb peanut oil
¾ tsp salt
1 ½ Tb sesame seeds, toasted
Combine water, rice soybeans, oil, and salt in a large saucepan. Bring to boil over high heat, stirring occasionally. Reduce heat to medium, cover and simmer until rice is tender, about 15 minutes. Remove from heat. Let stand, covered, 5 minutes. Fluff rice with fork. Stir in sesame seeds; season with salt and pepper. Makes 6 servings.