Ginger-Scented Rice
Post date
Monday, January 4, 2010 - 14:38
Source of Recipe
Bon Appétit | April 2009
Serves/Makes/Yields
4
Recipe Description
Double this recipe if you want leftovers for rice bowls.
Ingredients
1 3-inch-long 1-inch-thick piece fresh ginger, peeled, cut crosswise into 1/2-inch-thick pieces
1 1/2 cups water
1 cup jasmine rice, rinsed
1 tablespoon butter
1 teaspoon coarse kosher salt
Preparation
- Using garlic press, squeeze enough fresh ginger into small bowl to measure 1 1/2 tablespoons juice with pulp.
- Transfer ginger to small saucepan.
- Add 1 1/2 cups water, rice, butter, and salt to same pan.
- Cover; bring to boil over high heat.
- Reduce heat to low and cook, covered, until rice is tender, about 15 minutes.
- Remove pan from heat; let rice sit 10 minutes.
- Uncover; fluff rice with fork.
Type of Meal