Jasmine-Tea Rice

2 ½ tablespoons jasmine-tea pearls
1 ½ cups jasmine white rice
1 teaspoon kosher salt.

1. In a medium saucepan, bring 2 cups water to a boil. Place the tea in a heatproof bowl. Cover with the hot water and steep for 5 minutes. Strain through a sieve set over the saucepan and cool.

2. In a large bowl, rinse the rice with cold water until the water runs clear. Drain and add to the cooled tea. Stir in the salt and let sit for 30 minutes.

3. Cover the saucepan and place over medium-high heat. Bring to a boil, then reduce heat and simmer for 17 minutes. Let stand for 5 minutes. Serves 6. Adapted from Daniel Patterson.