Ginger Scented Rice
photo by kitty.rock
- Ready In:
- 30mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1 gingerroot (3-inch x 1-inch piece peeled, cut crosswise into 1/2-inch-thick pieces)
- 1 1⁄2 cups water
- 1 cup rice, rinsed
- 1 tablespoon unsalted butter
- 1 teaspoon sea salt
directions
- Using garlic press, squeeze fresh ginger into a small bowl; you'll need 1 1/2 tablespoons juice with pulp.
- Place in small saucepan with cover.
- To pan add 1 1/2 cups water, rice, butter, and salt.
- 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.
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Reviews
-
Hi GW, this was nice. I made this in my rice cooker and it turned out really good. The ginger I used had been in the freezer so I just peeled it then grated it as I don't have a garlic press I hate them, It was very juicy, I think because it had been frozen. I didn't use the salt as my dish was salty. I paired it up with recipe#411821#411821 and they both complemented each other. You should try it, it would be great on your boat trips. A very nice recipe and thanks for posting. Made for ZWT#6 2010.
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RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"