Ingredients Rice White Rice Jasmine Rice with Tomatoes and Cornichons Be the first to rate & review! More Excellent Rice Dishes By Marcia Kiesel Updated on May 15, 2017 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 15 mins Total Time: 35 mins Yield: 10 Ingredients ½ pound sugar snap peas (trimmed) 3 cups jasmine rice ¼ cup plus 2 tablespoons vegetable oil 6 tablespoons rice vinegar 1 pint yellow or red cherry tomatoes (halved) ½ cup thinly sliced cornichons 1 cup chopped basil Salt and freshly ground pepper Directions In a saucepan of boiling salted water, blanch the snap peas until crisp-tender; using a slotted spoon, transfer to a plate and let cool. Add the rice to the boiling water and cook, stirring a few times, until just tender, 15 minutes. Drain and rinse under cold water; spread the rice out on a baking sheet and let dry for 5 minutes. Meanwhile, in a large serving bowl, whisk the oil with the vinegar. Cut the snap peas into 1/2-inch pieces and add them to the dressing along with the rice, cherry tomatoes, cornichons and basil. Toss well, season with salt and pepper and serve. Rate it Print