Ethiopian Ginger Rice
This recipe evokes fond childhood memories. A beautifully savory rice, with a punch of warm and soothing ginger with elegant simplicity that pairs wonderfully with roasted chicken or pork.
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Ingredients
- 2-1/2cups water
- 1cup extra long-grain white rice
- 1-1/2tbsp fresh gingerabout 1 large thumb-size finger of ginger, slightly peeled and grated
- 1tbsp chicken bouillon
- 1-1/2tbsp olive oil
- 1-1/2tbsp butter
Instructions
- Rinse and slightly peel one large finger of ginger, about the size of your thumb.
- Grate ginger on a microplane or box grater. Reserve the last part of the stub, mince coarsely. Set both minced and grated ginger aside.
- In a large skillet over MED-HIGH heat, melt butter with olive oil.
- Add rice, stir to coat.
- Stirring frequently, toast rice until opaque and almond in colour.
- Stir in water; chicken bouillon, and grated ginger.
- Bring just to a boil, cover with lid, and turn heat down to LOW.
- Steam covered on LOW 20 mins. Remove from heat. Let sit 5 minutes.
- Lightly fluff with fork. Serves 4 as a side.
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