Thursday, April 19, 2007

Ginger Rice

For this post, I actually forgot to grab a picture. Oops. Sorry. :o( On the other hand, it looks almost exactly like normal brown rice, so you aren't missing a whole lot in that regard.

This is EXACTLY the kind of dish I love to make, even taking aside the fact that it's rice for a second. It's flavorful and healthy (if you use something like Smart Balance instead of real butter).

It is also not a dish where you skimp on the seasonings. Don't be shy with the ginger; pile it on to your heart's content.

Using basmati rice over any other kind of long-grain really does go a long way *bad dum cheeesh* in this dish to making it more aromatic and interesting. I used brown basmati rice, which I actually thought added another thin layer of complexity to the taste and texture of the rice, not to mention a nod in the health department.

All in all, a fantastic stand-by dish. For lazy days, diets, or a quick Asian side dish that isn't your standard fried rice.

And now, the recipe, courtesy of the latest issue of Food and Wine.
  • 1 tablespoon unsalted butter
  • 2 tablespoons minced peeled fresh ginger
  • 1 cup basmati rice, rinsed
  • 1 1/2 cups chicken or vegetable stock or low-sodium broth
  • 1/2 teaspoon salt
  1. In a medium saucepan, melt the butter. Add the ginger, rice, stock and salt and bring to a boil. Cover and cook over low heat for 12 minutes or until the rice is tender and the water has fully evaporated. Fluff the rice and serve.

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