Sherry-Soy Glazed Jasmine Rice

1Rinse the jasmine rice (1 cup) under cold water (1½ cups) until the water (1½ cups) runs clear.

2In a medium saucepan, combine the rinsed rice and water (1½ cups). Bring to a boil over high heat.

3Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.

4In a separate small saucepan, mix the sherry wine (¼ cup), soy sauce (2 tablespoons), and mirin (2 tablespoons).

5Bring the mixture to a simmer over medium heat and let it cook for 5-7 minutes until slightly thickened.

6Once the rice is cooked, drizzle the sherry-soy glaze over the rice and gently toss to combine.

7Serve the sherry-soy glazed jasmine rice (1 cup) hot as a delicious side dish or main course.