Scallion-Ginger Jasmine Rice
Fragrant jasmine rice tossed with a ginger-scallion infused oil — aromatic but restrained, built to carry a pan sauce.
Servings: 2
Ingredients
- 1 cup jasmine rice
- 1 1/4 cups water
- 2 tablespoons neutral oil
- 1 tablespoon fresh ginger peeled and thinly sliced
- 3 scallion whites thinly sliced
- 1/4 teaspoon kosher salt
Instructions
- Rinse the jasmine rice in several changes of cold water until the water runs mostly clear. Drain well.
- Combine the rinsed rice and water in a small saucepan. Bring to a boil, stir once, cover tightly, and reduce heat to the lowest setting. Cook undisturbed for 15 minutes, then remove from heat and let steam with the lid on for 10 minutes.
- While the rice steams, heat the neutral oil in a small skillet over medium-low heat. Add the ginger slices and scallion whites. Cook gently, stirring occasionally, until the ginger is golden and the scallion whites are softened and fragrant, about 3-4 minutes. Don't let them brown. Remove from heat.
- Fluff the rice with a fork. Strain the infused oil over the rice, discarding the solids (or leave them in if you like the texture). Add the kosher salt and toss gently to distribute.
Notes
Start the rice about 25 minutes before your main dish comes out of the oven and it will be ready right when you need it. For a slightly richer version, substitute a teaspoon of the neutral oil with toasted sesame oil, but keep it subtle. This rice can also be made in a rice cooker: lay the ginger slices and scallion whites on top of the rice and water before starting the cooker. The infusion will be more subtle than the stovetop oil method but still aromatic.