Ginger Scented Rice Food

GINGER-SCENTED RICE

Steps:

• Using garlic press, squeeze enough fresh ginger into small bowl to measure 1 1/2 tablespoons juice with pulp. Transfer ginger to small saucepan.
• Add 1 1/2 cups water, rice, butter, and salt to same pan. Cover; bring to boil over high heat. Reduce heat to low and cook, covered, until rice is tender, about 15 minutes. Remove pan from heat; let rice sit 10 minutes. Uncover; fluff rice with fork.

LEMON GINGER BASMATI RICE

Steps:

• Place the rice in a large pot and rinse under cold running water until the water runs clear. Drain well and add 4 1/2 cups water to the pot. Sprinkle with the salt and add the butter, ginger and lemon zest. Bring to a boil, then reduce heat to a simmer. Cover and cook 15 minutes without removing the lid.
• Remove the lid and fluff the rice with a fork. Cover again and keep warm until ready to serve. For drier rice, leave the lid off after fluffing. Sprinkle with the chopped cilantro before serving.

LEMON SCENTED RICE

Steps:

• Heat the olive oil in a saucepan over medium heat. Add the onion, 1 teaspoon of salt, ginger, and bay leaf, stirring occasionally, until the onion is tender and translucent, about 6 minutes.
• Add the rice and cook until it begins to brown, about 4 minutes. Stir in the water along with the lemon zest. Bring to a simmer. Reduce the heat to low, cover, and cook for 15 minutes. Pull from the heat and set aside for 5 minutes undisturbed. Fluff with a fork season with some pepper and serve.

GINGER SCENTED RICE

Steps:

• Using garlic press, squeeze fresh ginger into a small bowl; you'll need 1 1/2 tablespoons juice with pulp.
• Place in small saucepan with cover.
• To pan add 1 1/2 cups water, rice, butter, and salt.
• Cover; bring to boil over high heat.
• Reduce heat to low and cook, covered, until rice is tender, about 15 minutes. Remove pan from heat; let rice sit 10 minutes.
• Uncover; fluff rice with fork.

GINGER-SCENTED CHICKEN SOUP

Steps:

• Coarsely chop enough cilantro leaves to measure 1/2 cup, then coarsely chop enough stems to measure 1 cup.
• Simmer cilantro stems, finely chopped ginger, chicken, scallions, water, rice wine, and salt in a 6- to 8-quart pot, covered, skimming fat occasionally, 1 1/2 hours.
• Transfer chicken to a bowl and cool to warm.
• While chicken cools, pour broth through a sieve into a large bowl, discarding solids. Return broth to pot, then add carrots and ginger matchsticks and boil, uncovered, until carrots are tender, 10 to 15 minutes.
• Shred chicken, discarding skin and bones. Add noodles to soup and boil, stirring occasionally, until noodles are tender, about 8 minutes.
• Stir in chicken, chopped cilantro leaves, and salt to taste.

GINGER-SCENTED RICE

Steps:

• Using garlic press, squeeze enough fresh ginger into small bowl to measure 1 1/2 tablespoons juice with pulp. Transfer ginger to small saucepan.
• Add 1 1/2 cups water, rice, butter, and salt to same pan. Cover; bring to boil over high heat. Reduce heat to low and cook, covered, until rice is tender, about 15 minutes. Remove pan from heat; let rice sit 10 minutes. Uncover; fluff rice with fork.