1 3-inch by 1-inch piece of fresh ginger, peeled
1 1/2 c water
1 c jasmine rice
1 T butter
1 tsp coarse Kosher salt
Make about 1 1/2 T of ginger paste by either cutting it into small cubes and pressing through a garlic press or rubbing the entire chunk over a fine Microplane grater. Transfer ginger to a saucepan.
Add water, rice, butter and salt to the pan with the ginger. Cover and bring to a boil. Reduce heat and let cook, covered for about 15 minutes or until rice is tender. Remove from heat and let sit, covered, for 10 more minutes. Uncover; fluff with a fork. Serves 4.
from Bon Appetit Apr 2009