Ingredients
1 3" piecefresh ginger; ( about 1 inch in diameter), peeled
2 3/4 cupsChicken broth
2 tablespoonsLight soy sauce
2 tablespoonsVegetable oil
1 1/2 cupsJasmine rice; or long-grain white Rice
2 large clovesgarlic; minced
Salt and pepper
Preparation
My favorite way to prepare this rice is baking, which gives it a mellow, nutty flavor. If you've never tried Jasmine Rice - you owe it to yourself to try it -- I much prefer it over white rice. Has a wonderful flavor.
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 gingers 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 saut pan with a lid, or in a shallow, flameproof casserole with lid, heat oil over medium-high heat. Add rice. Saut 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.
