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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Interesting recipe. I've never prepared rice using this method before..baking. I need to give it a try. Ingredients:
1 piece fresh ginger, peeled (3 inches long by about 1 inch in diameter) |
2 3/4 cups chicken broth |
2 tablespoons light soy sauce |
2 tablespoons vegetable oil |
1 1/2 cups jasmine rice or 1 1/2 cups long-grain white rice |
2 large garlic cloves, minced |
salt and pepper |
Directions:
1. Preheat oven to 400 degrees
2. Cut the ginger in half lengthwise.
3. Place on a cutting board, cut side down.
4. Crush using whatever method you like.
5. I lay the blade of my chef's knife on the ginger and hit it with the heel of my hand.
6. This will slightly break down ginger’s tough fibers.
7. Transfer smashed ginger and any juices to a medium saucepan; add chicken broth and soy sauce.
8. Bring to a boil.
9. 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.
10. Add rice.
11. Stirring often, just until rice begins to brown, about 5 minutes.
12. Stir in garlic; cook for 1 more minute.
13. Remove from heat; pour boiling chicken broth and ginger into rice, stirring to combine.
14. Immediately cover tightly.
15. Bake until rice is tender and all liquid is absorbed, about 20 minutes.
16. Remove ginger chunks.
17. Salt and pepper to taste; stir rice to fluff.
18. Serve hot.
19. Stove top Method:
20. Smash ginger root.
21. Combine all ingredients except rice in a medium saucepan; bring to boil.
22. Stir in rice.
23. Cover tightly and simmer for 20 minutes, or until rice is tender and liquid is absorbed.
24. Salt and pepper taste.
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