![Jasmine Rice with Tomatoes and Cornichons](https://cdn.statically.io/img/www.foodandwine.com/thmb/-FG7roK6zro9KXVkB40HlHzbd_8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201008-xl-jasmine-rice-1d8c75da93d946969abedf8003a3701f.jpg)
Ingredients
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½ pound sugar snap peas (trimmed)
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3 cups jasmine rice
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¼ cup plus 2 tablespoons vegetable oil
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6 tablespoons rice vinegar
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1 pint yellow or red cherry tomatoes (halved)
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½ cup thinly sliced cornichons
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1 cup chopped basil
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Salt and freshly ground pepper
Directions
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In a saucepan of boiling salted water, blanch the snap peas until crisp-tender; using a slotted spoon, transfer to a plate and let cool.
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Add the rice to the boiling water and cook, stirring a few times, until just tender, 15 minutes. Drain and rinse under cold water; spread the rice out on a baking sheet and let dry for 5 minutes.
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Meanwhile, in a large serving bowl, whisk the oil with the vinegar. Cut the snap peas into 1/2-inch pieces and add them to the dressing along with the rice, cherry tomatoes, cornichons and basil. Toss well, season with salt and pepper and serve.