Gingered Rice
Yield
4 servingsPrep
10 minCook
15 minReady
25 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
arborio (short-grain) rice
|
*
|
| ½ | teaspoon |
ginger
Fresh, finely minced |
|
| ½ | teaspoon |
canola oil
or peanut oil |
|
| 2 | cups |
water
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
arborio (short-grain) rice
|
*
|
| 2.5 | ml |
ginger
Fresh, finely minced |
|
| 2.5 | ml |
canola oil
or peanut oil |
|
| 473 | ml |
water
|
|
| 2.5 | ml |
salt
|
|
Directions
Rinse rice in strainer and drain.
In a saucepan, heat the oil and fry the ginger over medium heat until fragrant, 1 to 2 minutes. Stir in the rice.
Add the water and salt. Bring to a boil. Reduce heat to a simmer.
Cook covered until water is absorbed, about 12 to 15 minutes.
Stir once and allow to stand until ready to serve.
