Zhenghe-Style White Tea Infused Jasmine Rice Pilaf

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

Fragrant jasmine rice gently steamed with Zhenghe white tea, offering subtle floral notes and a delicate aroma. This Chinese-inspired rice and grain recipe, ready in about 40 minutes, pairs jasmine rice, Zhenghe white tea leaves, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups jasmine rice
• 2 tbsp Zhenghe white tea leaves
• 2 1/2 cups water
• 2 tbsp unsalted butter
• 1 tsp salt
• 2 tbsp (optional) chopped fresh cilantro

Instructions

1. Step 1: Rinse 2 cups jasmine rice under cold water until water runs clear, then drain.
2. Step 2: In a medium saucepan, bring 2 1/2 cups water to a boil. Add 2 tbsp Zhenghe white tea leaves, cover, and steep off heat for 5 minutes.
3. Step 3: Strain the tea leaves out and return the tea-infused water to the saucepan. Add the rinsed rice, 2 tbsp unsalted butter, and 1 tsp salt.
4. Step 4: Bring to a boil over medium-high heat, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes until the rice is tender and liquid is absorbed.
5. Step 5: Remove from heat and let rice rest covered for 10 minutes. Fluff with a fork and stir in 2 tbsp chopped fresh cilantro if using before serving.