Chinese Gingered Rice
If you don't like to sauté with sesame oil, you can substitute peanut or canola oil for the sautéing and then drizzle a bit of sesame oil in when you add the water and salt.
- 1 cup short-grain rice
- 1/2 teaspoon fresh ginger, finely minced
- 1/2 teaspoon toasted sesame oil
- 2 cups water
- 1/2 teaspoon salt
Rinse the rice in strainer and drain.
In a saucepan, heat the oil and sauté 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 12-15 minutes.
Stir once and allow to stand until ready to serve.