1 c Short-grain rice 1/2 ts Fresh ginger, finely minced 1/2 ts Peanut or Canola oil 2 c Water 1/2 ts Salt Rinse rice in strainer and drain. In a saucepan, heat the oil and fry the ginger over medium heat until fragrant, 1-2 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. Note: Plain white or brown rice, cooked without the oil, may be substituted.
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