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.
Rice shown above with Five-Spice Roast Chicken and Snow Peas with Toasted Almonds
1 3-inch by 1-inch piece of fresh ginger, peeled
1 1/2 cups water
1 cup jasmine rice
1 Tablesoon butter or ghee
1 teaspoon coarse Kosher salt
- Make about 1 1/2 Tablespoons 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. Serve.