Jasmine Rice Timbales with Black and White Sesame Seeds

• 1 1/2 cups jasmine rice or long-grain white rice
• 2 tablespoons (1/4 stick) butter
• 3 teaspoons oriental sesame oil
• 1/4 cup finely chopped chives
• 2 tablespoons white sesame seeds, toasted
• 1 tablespoon black sesame seeds

1. Combine rice, 1 tablespoon butter, 1 teaspoon sesame oil, 2 1/2 cups water and 1/4 teaspoon salt in large saucepan.
2. Bring to boil.
3. Reduce heat to low.
4. Cover and simmer until rice is tender, stirring once, about 15 minutes.
5. Add remaining 1 tablespoon butter, chives and sesame seeds to rice.
6. Fluff with fork.
7. Cover and let stand 5 minutes.
8. Fluff rice again.
9. Season to taste with salt and pepper.
10. Brush six 3/4-cup souffle dishes or custard cups with remaining 2 teaspoons sesame oil.
11. Divide rice among dishes.
12. Pack rice tightly into dishes.
13. Turn timbales out onto plates and serve.

jasmine rice, butter, oriental sesame oil, chives, white sesame seeds, black sesame seeds

Taken from www.epicurious.com/recipes/food/views/jasmine-rice-timbales-with-black-and-white-sesame-seeds-103017 (may not work)