Prep 10 mins
Cook 25 mins
Interesting recipe. I've never prepared rice using this method before..baking. I need to give it a try.
- 1 piece fresh ginger, peeled (3 inches long by about 1 inch in diameter)
- 2 3⁄4 cups chicken broth
- 2 tablespoons light soy sauce
- 2 tablespoons vegetable oil
- 1 1⁄2 cups jasmine rice or 1 1⁄2 cups long-grain white rice
- 2 large garlic cloves, minced
- salt and pepper
- Preheat oven to 400 degrees
- Cut the ginger in half lengthwise.
- Place on a cutting board, cut side down.
- Crush using whatever method you like.
- I lay the blade of my chef's knife on the ginger and hit it with the heel of my hand.
- This will slightly break down ginger’s tough fibers.
- Transfer smashed ginger and any juices to a medium saucepan; add chicken broth and soy sauce.
- Bring to a boil.
- Meanwhile, in a heavy, over-proof skillet or sauce pan with a lid, or in a shallow, flameproof casserole with lid, heat oil over medium-high heat.
- Add rice.
- Stirring often, just until rice begins to brown, about 5 minutes.
- Stir in garlic; cook for 1 more minute.
- Remove from heat; pour boiling chicken broth and ginger into rice, stirring to combine.
- Immediately cover tightly.
- Bake until rice is tender and all liquid is absorbed, about 20 minutes.
- Remove ginger chunks.
- Salt and pepper to taste; stir rice to fluff.
- Serve hot.
- Stove top Method:
- Smash ginger root.
- Combine all ingredients except rice in a medium saucepan; bring to boil.
- Stir in rice.
- Cover tightly and simmer for 20 minutes, or until rice is tender and liquid is absorbed.
- Salt and pepper taste.
This is very tasty! (and easy). I did the stovetop version, but next time I am using the oven for other things too, I will try that method. Thanks for a keeper.