Ginger Jasmine Rice

Gaia22's Note:

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.

• Total Time: 21 mins
• Prep Time: 5 mins
• Cook Time: 16 mins

Ingredients:

Servings: 2

• 1 1/2 tablespoons canola oil or 1 1/2 tablespoons butter
• 2 garlic cloves, minced
• 1 1/2 tablespoons fresh ginger, finely grated
• 1/4 teaspoon salt
• 1/2 cup jasmine rice
• 1 cup water or 1 cup stock

Directions:

1. Rinse rice with water until water runs clear.
2. 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.
3. Add liquid. Bring to a boil.
4. Cover, reduce heat, simmer about 15 minutes or until water is absorbed and rice tender.

Reviews

[Miss_Elaine]

I made a double recipe for a small dinner gathering, and served with edemame and vegetable potstickers. YUM! Next time, I will buy a jar of minced ginger to save some time, as a double recipe took an entire ginger root. Thanks, I will be making this again!

[megarachnid]

Oh this was so good, such a pleasant alternative to plain rice. I served it with Grilled Thai Thighs (#228909), steamed broccoli, and fresh mango. I didn't use quite enough ginger or garlic as I ran out, but it was still delicious. Thank you. The whole family loved it.

[Galley Wench]

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!