This fragrant rice is particularly good in this Ginger Rice Bowl with Glazed Salmon, Roasted Broccoli, and Tamari-Lime Drizzle recipe. But it's very versatile; you could make a batch on Sunday and serve it as the base for stir-fries or curries during the week. It can be reheated in the microwave.
Serves 6
- 1 tablespoon grapeseed or other neutral oil
- 1 tablespoon chopped fresh ginger
- 2 teaspoons chopped fresh garlic
- 1 ½ cups Jasmati or Jasmine rice
- ¾ teaspoon kosher salt
- 2 ¼ cups water
- 2 to 3 tablespoons fined chopped crystallized ginger
- ¼ cup sliced green scallion tops
1. Heat the oil in a large (2 ½ to 3-quart) saucepan over medium heat. Add the fresh ginger and garlic and cook, stirring, until fragrant, about 30 seconds.
2. Add the rice and salt and stir well, until the ginger and garlic are well combined with the rice.
3. Add the water, bring to a boil, lower to the lowest possible simmer, and cover. Cook 15 minutes. Remove the pan from heat, place a paper towel between the lid and the pan and let rest for 5 minutes.
4. Fluff with a fork. Add crystallized ginger and stir well. Cover and let sit for a few more minutes. When ready to serve, stir in the sliced scallions.
