1 c Short-grain rice
1/2 ts Fresh ginger, finely minced
1/2 ts Peanut or Canola oil
2 c Water
1/2 ts Salt
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.
