Chinese Gingered Rice
"If you don't like to sauté with sesame oil, you can substitute peanut or canola oil for the sautéing and then drizzle a bit of sesame oil in when you add the water and salt."
photo by petlover
- Ready In:
- 25mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1 cup short-grain rice
- 1⁄2 teaspoon fresh ginger, finely minced
- 1⁄2 teaspoon toasted sesame oil
- 2 cups water
- 1⁄2 teaspoon salt
directions
- Rinse the rice in strainer and drain.
- In a saucepan, heat the oil and sauté the ginger over medium heat until fragrant, 1 to 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.
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Reviews
-
I doubled this recipe and used the rice cooker after sauteing the ginger. Turned out very lovely--nice way to add sophistication to rice! -
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. -
excellent and easy - i served this with japanese chicken/sauce "Katsudon"-thanks for the great recipe. -
We loved this rice. I cut the recipe to serve just 2 people and cooked it on the top of the stove for 20 mins. Next time I will cut the salt by half as it was too salty for our taste. Although we couldn't taste it when we put it with the malaysian curried prawns we served it with.
RECIPE SUBMITTED BY
Mercy
Longwood, FL
Greetings everyone!
My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years.
I enjoy cooking simple dishes with simple ingredients.
