Ginger Jasmine Rice

"Yummy, easy, addictive side dish that complements a wide variety of Asian and Fusion dishes! I use a microplane to grate my ginger, and a spoon's edge to easily [& not wastefully] peel it."
 
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photo by Rinshinomori photo by Rinshinomori
photo by Rinshinomori
photo by kellychris photo by kellychris
photo by Karen Elizabeth photo by Karen Elizabeth
Ready In:
21mins
Ingredients:
6
Serves:
2
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ingredients

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directions

  • Rinse rice with water until water runs clear.
  • Heat butter or oil in pan over medium to low heat. Saute garlic, ginger & salt for about a minute at most or until fragrant. Add rice and stir well.
  • Add liquid. Bring to a boil.
  • Cover, reduce heat, simmer about 15 minutes or until water is absorbed and rice tender.

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Reviews

  1. Very good! Made exactly as instructed. Paired with pan-seared ahi tuna.
     
  2. Awesome
     
  3. My family loved this recipe -- even my picky eater! We served with Bourbon Chicken. Fantastic, and it's going into regular rotation now. Thanks for sharing the recipe!
     
  4. We loved this! Even my two kids who hate rice gobbled it up & have requested it again. I used chicken soup base, so didn't add the salt.
     
  5. YUM-O! I used chicken broth with this recipe and added 2 more garlic cloves. Threw everything in the rice cooker and it was a success!
     
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Tweaks

  1. Yeah, I get to be number 9 to tell you how great this was. Instead of broth I used 3/4 cup of coconut milk and 1/4 cup of water. YUMMY! I soaked the rice for about an hour before cooking and had no problem with the timing! Made for Asian Unreviewed Recipe Tag!
     

RECIPE SUBMITTED BY

I've enjoyed baking and cooking since I was a little girl. I wish I had more time in the kitchen, but I keep a busy pace here in NYC. I became a premium member Jan. 1, 2009 as holiday gift to myself in hopes of amalgamating my favorite recipes and discovering new ones all in one place!
 
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