Ingredients
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1
-
1/2
-
1/2
-
2
-
1/2
-
-
-
-
-
-
-
-
-
-
Directions
Chinese Gingered Rice, If you don’t like to saut with sesame oil, you can substitute peanut or canola oil for the sauting and then drizzle a bit of sesame oil in when you add the water and salt., Subtle and delicious, and adds 60 seconds tops to plain rice prep times. Seems to pair well with cilantro, esp. cilantro-based marinades with beef. Also works well with hoisin. Works well with basmati rice too just drop off about 25% of the water or however you usually like to cook it., I doubled this recipe and used the rice cooker after sauteing the ginger. Turned out very lovely–nice way to add sophistication to rice!
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Steps
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1
Done
|
Rinse the Rice in Strainer and Drain. |
|
2
Done
|
in a Saucepan, Heat the Oil and Saut the Ginger Over Medium Heat Until Fragrant, 1 to 2 Minutes. |
|
3
Done
|
Stir in the Rice. |
|
4
Done
|
Add the Water and Salt. |
|
5
Done
|
Bring to a Boil. |
|
6
Done
|
Reduce Heat to a Simmer. |
|
7
Done
|
Cook Covered Until Water Is Absorbed, About 12-15 Minutes. |
|
8
Done
|
Stir Once and Allow to Stand Until Ready to Serve. |
