• 2 cups water
• 1½ cups of Jasmine rice (or long grain white rice)
• 1 pound (about 8 oz) boiled soybeans (edamame), shelled
• 1 Tbsp peanut oil
• ¾ tsp salt
• 1½ Tbsp sesame seeds, toasted

Combine 2 cups of water, rice, soybeans, oil, and salt in large saucepan. Bring to boil over high heat, stirring occasionally.

Reduce heat to medium, cover and simmer until rice is tender, about 15 minutes.

Remove from heat.

Let stand, covered, 5 minutes.

Fluff rice with fork.

Stir in sesame seeds.

Season with salt and pepper.