Ginger rice
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| 2 | tablespoons | Vermouth or dry white wine |
| 1½ | tablespoon | Minced fresh ginger |
| 1 | tablespoon | Butter or margarine |
| ½ | teaspoon | Salt |
| 1 | cup | Long-grain white rice |
Directions
1. In a small, heavy saucepan combine the water, vermouth, ginger, butter, and salt. Bring to a boil, reduce heat to low, and stir in rice.
2. Cover saucepan and cook for 15 to 20 minutes, or until all the liquid is absorbed. Toss gently with a fork before serving.
Recipe By : the California Culinary Academy From: Stephanie Da Silva
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