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
Ginger-scented Rice
Yield: Serves 4
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
This rice goes well with any kind of Asian-inspired main dishes! Using fresh ginger is a must, but if you're in a pinch, you could probably get by with 1-2 teaspoons ground ginger.
Ingredients
- 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
Instructions
- 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.
Natalie
Monday 13th of April 2009
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. :)
Kurtis and Lindsey
Sunday 12th of April 2009
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.
Kathryn
Sunday 12th of April 2009
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 :(