April 11, 2009

Ginger-scented Rice

Part Three: the ginger rice. I saved the best for last. It may look like plain old rice, but it’s far from it. I could seriously eat an entire pot of this myself. With nothing else on it. I’m not joking.There’s a catch, though. You must like ginger to like this rice. The ginger flavor, because you use fresh ginger, is pretty strong. It even tingled in my throat a little, but we liked it so much I made it again the next week with some Chicken Satay (which I’ll post soon).


Rice shown above with Five-Spice Roast Chicken and Snow Peas with Toasted Almonds

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Ginger-scented Rice

Ingredients:

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

Directions:

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

Asian, Gluten-Free, Side Dishes, Thai, Vegetarian
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7 Responses to “Ginger-scented Rice”

  1. 1

    Kathryn — April 12, 2009 @ 3:59 am

    Man, this meal looks so good! I’m putting it into next week’s meal plan for sure!

    Too bad my winter peas are all gone :(

    [Reply]

  2. 2

    Kurtis and Lindsey — April 12, 2009 @ 5:21 pm

    This looks absolutely delicious! I love how you showed the entire meal. I should be better at putting sides with main dishes, but I’m not, so thanks for showing the sides you used with the meal. Happy Easter! ~Lindsey

    p.s. Apples were way on sale last week, so I bought a TON. I was looking for more apple recipes and I needed a quick breakfast for company, and then I remembered your apple pie biscuits. They were so easy to make and a HUGE hit. I’ve made 5 pans of them since. I especially love doing them in the mini muffin pans. And it was the perfect recipe because biscuits and lemons were super cheap last week, too. I felt like it was fate. :) Thanks again for bringing much happiness and many full tummies in our home.

    [Reply]

  3. 3

    Natalie — April 13, 2009 @ 5:36 am

    Thanks Lindsey! I’m glad you liked those… I haven’t made those in a long tome! The apple fritter pancakes are also really good if you have some apples left. :)

    [Reply]

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