Yield: 4 Servings
Measure | Ingredient |
---|---|
1 cup | Short-grain rice |
½ teaspoon | Fresh ginger, finely minced |
½ teaspoon | Peanut or Canola oil |
2 cups | Water |
½ teaspoon | 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.