Recipe

Steamed ginger rice

The secret to this simple dish is the ratio of water to rice. Follow the instructions carefully and you'll be rewarded with soft, fluffy and flavoursome ginger rice.

Jun 30, 2011 2:00pm
  • 20 mins cooking
  • Serves 4
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Ingredients

Steamed ginger rice
  • 1 tablespoon olive oil in a medium saucepan
  • 6 thinly sliced green onions (scallions)
  • 2 1/2 teaspoon finely grated fresh ginger
  • 1 1/2 cup basmati rice
  • 2 cup chicken stock
  • 2 tablespoon each finely chopped fresh coriander (cilantro) and mint

Method

Steamed ginger rice
  • 1
    Heat 1 tablespoon olive oil in a medium saucepan; cook 6 thinly sliced green onions (scallions), stirring, until softened.
  • 2
    Add 2½ teaspoons finely grated fresh ginger and 1½ cups basmati rice; stir to coat in oil. Add 2 cups chicken stock; bring to the boil.
  • 3
    Reduce heat; simmer, covered, over low heat, 10 minutes. Remove from heat; stand, covered, 5 minutes, then fluff with fork; stir in 2 tablespoons each finely chopped fresh coriander (cilantro) and mint, season to taste.

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