Sesame-Butter Rice

Prepared February 20, 2011, as a side dish with Asian Chicken Wings.

2 t canola oil
1-1/2 c long-grain rice
2-1/4 c water
3/4 t salt
2 T raw sesame seeds
1 T butter, diced

In a saucepan over medium-high heat, bring the oil to the smoke point. Stir in the rice and salt. Saute rice in oil until it's lightly colored and fragrant, about 5 minutes. Stir the sesame seeds into the hot rice, and toast lightly. Add the butter and mix well. Add the water, cover, and simmer undisturbed for 15 minutes. Fold together gently, cover with a towel and the pot lid. Let steam off heat 5 to 10 minutes before serving.