Ginger Rice
Makes 1½ quarts; serves 4 to 6
We eat a lot of rice in our household. It’s the perfect base or side dish for so many recipes, and can stretch just about any meal to serve more folks. Sometimes it’s nice to alter your basic cooking style a bit, especially with this sort of staple. I like to serve this with Asian Pantry Marinated Steak.
INGREDIENTS
- 2 teaspoons safflower oil
- ¼ onion or 1 shallot, finely minced
- One 2-inch piece of fresh ginger, peeled and minced
- 1 tablespoon sesame seeds
- 1½ cups rice
- 3 cups water
- ½ teaspoon coarse salt
DIRECTIONS
- Heat a saucepan over medium-high heat. Swirl in the oil. When it shimmers, add the onion and ginger. Sauté, stirring continuously, for 1 minute. Add the sesame seeds and rice and cook until the rice begins to toast to a light golden color.
- Add the water and the salt, stir briefly just to distribute the rice evenly, and bring the water to a rolling boil over high heat. Reduce the heat to low and simmer, covered, until the liquid has been absorbed, about 20 minutes.
PANTRY
Need help with the ingredients? Check our pantry list:
