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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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From Food & Wine, May 2007 Ingredients:
1 tablespoon unsalted butter |
2 tablespoons minced peeled fresh ginger |
1 cup basmati rice, rinsed |
1 1/2 cups chicken stock or 1 1/2 cups low sodium chicken broth |
1/2 teaspoon salt |
Directions:
1. In a medium saucepan, melt the butter.
2. Add the ginger, rice, stock and salt and bring to a boil.
3. Cover and cook over low heat for 12 minutes or until the rice is tender and the water has fully evaporated.
4. Fluff the rice and serve.
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