Preparation:
Rinse rice in strainer and drain. In a saucepan, heat the oil and fry the ginger over medium heat until fragrant, 1-2 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.
Note: Plain white or brown rice, cooked without the oil, may be substituted. |
