Ginger Rice


1 piece of peeled fresh ginger (3 inches long by about 1 inch in diameter)
3/4 cups chicken broth
2 tablespoons light soy sauce
2 tablespoons vegetable oil
1/2 cups Jasmine rice, or long-grain white rice
2 large cloves garlic, minced
Salt and pepper


My favorite way to prepare this rice is by baking it, which gives it a mellow, nutty flavor. Instructions: Preheat oven to 400oF. Cut the ginger in half lengthwise. Place on a cutting board, cut side down. Lay the flat side of a French knife on top of each ginger slice and give the knife a sharp, powerful rap with your fist or heel of your hand. This will slightly break down ginger’s tough fibers and exude its perfumy juices. Transfer smashed ginger and any juices to a medium saucepan; add chicken broth and soy sauce. Bring to a boil. Meanwhile, in a heavy, over-proof skillet or sauce pan with a lid, or in a shallow, flameproof casserole with lid, heat oil over medium-high heat. Add rice. Stirring often, just until rice begins to brown, about 5 minutes. Stir in garlic; cook for 1 more minute. Remove from heat; pour boiling chicken broth and ginger into rice, stirring to combine. Immediately cover tightly. Bake until rice is tender and all liquid is absorbed, about 20 minutes. Remove ginger chunks. Salt and pepper to taste; stir rice to fluff. Serve hot. Makes 4 to 6 servings. Stovetop Method: Smash ginger root as in step 1. Combine all ingredients except rice in a medium saucepan; bring to boil. Stir in rice. Cover tightly and simmer for 20 minutes, or until rice is tender and liquid is absorbed. Salt and pepper taste.



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