Ginger-Scented RiceGail Albert Halaban
Double this recipe if you want leftovers for rice bowls.
Recipe information
Yield
Makes 4 servings
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
Step 1
Using garlic press, squeeze enough fresh ginger into small bowl to measure 1 1/2 tablespoons juice with pulp. Transfer ginger to small saucepan.
Step 2
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.
