Gingered Rice

Frying fresh ginger in oil until it’s fragrant is the one step that turns plain rice into something worth talking about. That minute or two of sizzling blooms the ginger’s volatile oils into the fat, so every grain picks up warm, spicy flavor as it cooks.

Rinse the rice first. Running water over short-grain rice washes off the surface starch that would otherwise make the finished dish gummy. Drain well, then stir it into the gingered oil before adding water. Toasting the rice briefly in the oil gives it a slightly nutty quality.

Bring it to a boil, drop to a simmer, cover, and leave it alone. Resist the urge to peek. Lifting the lid lets steam escape and leads to unevenly cooked rice.

Kitchen Tips

• Mince the ginger as fine as you can. Large pieces create hot spots of intense ginger heat instead of even flavor throughout.
• Use peanut oil for a slightly richer, nuttier taste, or canola for a more neutral base.
• Let the rice rest covered off the heat for 5 minutes after cooking. This firms up the texture and makes fluffing easier.

Variations

• Add a splash of rice vinegar and sesame oil after cooking for a lightly seasoned sushi-style rice.
• Toss in sliced scallions during the resting period for color and a mild onion bite.
• Stir in toasted sesame seeds before serving for crunch.