Jasmine Rice with Tomatoes and Cornichons

Serving Size: 10
Total Time:


  • 0.5 Pound sugar snap peas, trimmed
  • 3 cup jasmine rice
  • 0.25 cup plus 2 tablespoon vegetable oil
  • 6 Tbsp rice vinegar
  • 1 Pint yellow or red cherry tomatoes, halved
  • 0.5 cup thinly sliced cornichons
  • 1 cup chopped basil
  • salt and freshly ground black 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.