Ginger-Scented Rice
Recipe By :Bon Appétit, April 2009
1 piece peeled fresh ginger (3x1") -- cut in 1/2" slices
1 1/2 cups water
1 cup jasmine rice -- rinsed
1 tablespoon butter
1 teaspoon coarse kosher salt
Using garlic press, squeeze enough fresh ginger into small bowl to measure
1-1/2 tablespoons juice with pulp. Transfer ginger to small saucepan.
Add 1-1/2 cups water, rice, butter, and salt to same pan. Cover; bring to
boil over high heat. Reduce heat to low and cook, covered, until rice is
tender, about 15 minutes. Remove pan from heat; let rice sit 10 minutes.
Uncover; fluff rice with fork. Makes 4 servings.
Recipe by Maria Helm Sinskey. Source: Bon Appétit, April 2009.
Recipe By :Bon Appétit, April 2009
1 piece peeled fresh ginger (3x1") -- cut in 1/2" slices
1 1/2 cups water
1 cup jasmine rice -- rinsed
1 tablespoon butter
1 teaspoon coarse kosher salt
Using garlic press, squeeze enough fresh ginger into small bowl to measure
1-1/2 tablespoons juice with pulp. Transfer ginger to small saucepan.
Add 1-1/2 cups water, rice, butter, and salt to same pan. Cover; bring to
boil over high heat. Reduce heat to low and cook, covered, until rice is
tender, about 15 minutes. Remove pan from heat; let rice sit 10 minutes.
Uncover; fluff rice with fork. Makes 4 servings.
Recipe by Maria Helm Sinskey. Source: Bon Appétit, April 2009.
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