Jasmine Rice with Tomatoes and Cornichons

 More Excellent Rice Dishes

Jasmine Rice with Tomatoes and Cornichons
Photo: © John Kernick
Active Time:
15 mins
Total Time:
35 mins


  • 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


  1. 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.

  2. 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.

  3. 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.

Related Articles