Gingered rice
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Short-grain rice |
| ½ | teaspoon | Fresh ginger, finely minced |
| ½ | teaspoon | Peanut or Canola oil |
| 2 | cups | Water |
| ½ | teaspoon | Salt |
Directions
Rinse rice in strainer and drain. In a saucepan, heat the oil and fry the ginger over medium heat until fragrant, 1-2 minutes. Stir in the rice. Add the water and salt. Bring to a boil. Reduce heat to a simmer. Cook covered until water is absorbed, about 12-15 minutes.
Stir once and allow to stand until ready to serve. Note: Plain white or brown rice, cooked without the oil, may be substituted.
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