Gingered Rice Food

GINGERED BROWN RICE

Steps:

• Combine the rice, water, ginger and salt in a pot with tight-fitting lid. Bring to a boil over medium heat. Stir once then cover with lid and reduce the heat to a simmer. Cook for 50 minutes. Remove from heat, let stand in covered pot for 10 minutes then fluff with a fork.

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.

GINGER RICE

Steps:

• Bring ginger, sugar, salt, and 2 1/2 cups water to a boil in a medium saucepan; boil 2 minutes. Stir in rice; reduce heat to low. Cover; cook until most water is absorbed, 15 to 18 minutes. Remove from heat; let stand, covered, 7 minutes. Fluff rice with a fork before serving.

GINGER TERIYAKI RICE RECIPE

Steps:

• To begin making the Ginger Teriyaki Rice Recipe, heat a skillet with sesame oil on medium flame.
• To the hot oil, add ginger garlic and spring onions, saute for about a minute.
• Now add in the salt, pepper powder and ginger teriyaki sauce.
• Add the rice and toss well, ensuring the rice is evenly mixed.
• Turn off the flame, check the taste and adjust the seasonings according. Transfer the Ginger Teriyaki Rice to a serving bowl and serve hot.
• Serve Ginger Teriyaki Rice Recipe along with One Pot Creamy Spinach Lentils Recipe or Chicken with Creamy Mushroom Sauce Recipe, Spinach Mushroom Stir Fry Recipe and Apple And Ginger Cocktail Recipe. Serve Coffee Ice Cream Recipe.

GINGER BEEF WITH CARROTS AND RICE

Steps:

• Combine rice and water in a large microwave-safe pot or casserole. Cover and microwave at high 10 minutes, then medium 10 minutes.
• Slice partially frozen steak across the grain into narrow strips.
• Place cornstarch in a large mixing bowl. Add water gradually while you are whisking. Beat eggs into cornstarch mixture. Toss in beef and stir to coat.
• Pour 1 inch of oil into wok, heat to boiling hot, but not smoking. Add a quarter of the beef to the oil at a time. Separate with a fork and cook, stirring frequently, until crispy. Remove, drain on parchment and set aside. (This much can be done in advance.)
• Shred carrots. Chop green onions and grate fresh ginger.
• Put oil in wok. Add carrots, onion, ginger and garlic in that order. Stir briefly over high heat.
• Combine soy sauce, wine, vinegar, sesame oil, sugar and chili flakes. Add to vegetable mixture and bring to a boil.
• Add beef, mix well. Serve over rice.

GINGER RICE RECIPE

Steps:

• In a colander, rinse rice well, shaking off excess water.
• Combine water, rinsed rice, fresh ginger, garlic, butter, kosher salt and pepper in a medium sauce pan.
• Bring to a boil and then lower heat to a low simmer.
• Cover and allow to cook for 20-25 minutes.
• Fluff with a fork and serve.
• Top with scallions or serve with your favorite meal.
• If you've tried this recipe, please come back to leave us a comment and rate it!

SWEET SPICED BROWN RICE AND GINGERED LENTILS WITH CARAMELIZED ONIONS

Steps:

• Heat 3 tablespoons oil in a large (4-quart) saucepan over medium heat until hot.
• Add rice and chopped onion; cook and stir until onion softens, about 5 minutes.
• Stir in 4 cloves of the garlic, the sweet spice blend and 1 teaspoon salt; cook and stir, 30 seconds.
• Stir in 3 cups water.
• Heat to a boil; reduce heat to very low.
• Cover the pan with a piece of parchment paper and then the lid.
• Cook, stirring once or twice, until rice is tender and water is absorbed, 35 to 40 minutes.
• Meanwhile, put lentils, cinnamon stick, ginger and remaining 2 cloves of the garlic in a medium saucepan.
• Add 3 cups water and remaining ½ teaspoon salt.
• Heat to a boil over medium heat.
• Reduce heat to low.
• Simmer, covered, until lentils are tender, but not falling apart, 25 to 30 minutes.
• Discard cinnamon stick; drain lentils in a colander.
• Stir drained lentils into cooked rice.
• Cook over low to heat everything through, about 5 minutes. (If working in advance, turn the contents of the pan out onto a large rimmed baking sheet. Refrigerate uncovered until cool. Transfer to a covered container; refrigerate up to 3 days.)
• Shortly before serving, heat a large cast-iron or heavy nonstick skillet until hot.
• Add remaining 1 tablespoon oil; add the rice and lentil mixture.
• Cook, stirring, to heat through and crisp up some of the rice a bit, about 5 minutes.
• Stir in the caramelized onions to heat through.
• Taste and add salt if needed.
• Sprinkle with cilantro leaves and fried onions.
• Serve hot.
• Mix 2 tablespoons ground cumin, 1 tablespoon cinnamon, 1 1/2 teaspoons ground coriander, and 3/4 teaspoon each ground allspice, cloves, ginger and nutmeg in a small bowl.
• Keeps covered up to several weeks.
• (Makes: about 1/3 cup)
• Heat oven to 350 degrees.
• Cut onions in half through the stem end. Cut each half into ¼ inch thick wedges.
• Toss in a bowl with the oil until onions are well-coated.
• Transfer to a heavy, metal 13-by-9-inch baking pan.
• Bake, stirring every 20 minutes, until onions soften and start to turn golden, about 1 ½ hours.
• Stir in salt; continue baking (stirring at the 20 minute mark) until beautifully browned and starting to crisp (but are not at all burnt), about 30 minutes.
• Let cool in the pan; transfer to a covered container.
• Refrigerate up to 1 week.
• Alternatively, heat a large cast-iron or heavy-bottomed nonstick skillet over medium heat until a drop of water evaporates on contact.
• Add the oiled onions to the pan - don't worry if the pan is very full, the onions will cook down.
• Reduce heat to very low.
• Cook, stirring every 20 minutes or so, about 1 ½ hours.
• Season with the salt; continue cooking until onions are beautifully browned and starting to crisp (but are not at all burnt), about 30 minutes.

GINGER RICE

Steps:

• Cook the rice and set aside.
• Heat up the oil in a wok or saute pan on medium-high.
• Lightly saute the scallions and garlic for about 30 seconds. DO NOT burn! Lower heat if necessary.
• Using a sharp knife, cut up the crystallized ginger into very small pieces.
• Toss the scallions, garlic and ginger with the rice. Season with salt to taste.

GINGER JASMINE RICE

Steps:

• Rinse rice with water until water runs clear.
• Heat butter or oil in pan over medium to low heat. Saute garlic, ginger & salt for about a minute at most or until fragrant. Add rice and stir well.
• Add liquid. Bring to a boil.
• Cover, reduce heat, simmer about 15 minutes or until water is absorbed and rice tender.

GINGERED RICE

Steps:

• Rinse the rice to get rid of excess starch. Put it into a heavy bottomed pot with a tight fitting lid. Add the water, ginger, cardamom, and salt and give it a good stir. Bring it to a boil, reduce the heat to a simmer, cover, and cook gently for about 15 minutes. You will see holes poking through the rice and most of the water should be absorbed. Let the rice stand off the heat, covered, for about 5 minutes. Remove the ginger and discard, fluff the rice and serve.

GINGER FRIED RICE RECIPE

Steps:

• In a wok or large skillet, heat 2 tablespoons oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.
• Reduce heat under skillet to medium-low and add the remaining 2 tablespoons of oil and the leeks. Cook about 10 minutes, stirring occasionally. Season lightly with salt.
• Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.
• In a nonstick skillet, fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny.
• Divide rice among two dishes. Top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and enjoy hot.

GINGER RICE PUDDING RECIPE

Steps:

• Wash and rinse the rice thoroughly in several water baths (about three times). Place in a large bowl, cover with water. Soak for at least 1 hour or preferably 2. Drain as much water as possible.
• Fill a pot with cold water. Bring to a boil. Add the rice. Bring the liquid back to a boil, then immediately lower the heat to a gentle boil. Cook for about 3 minutes. Drain the liquid from the rice using a fine mesh colander. Do NOT rinse. Discard the liquid.
• Prepping ginger: Clean the ginger root and remove any dirt. Peel the ginger root with a paring knife (or the edge of a spoon). Grate about 2 tablespoons of ginger with a fine mesh Microplane. Thinly slice the rest, then cut into long matchsticks. Place the ginger in a large teabag (see tips).
• Rinse the pot. In the same pot, add 5 cups of milk. After bringing the milk to a near boil, return the rice, the ginger teabag and the grated ginger to the pot. Reduce the heat to medium-low. Cook for about 30 minutes at a gentle simmer, stirring frequently. This way the rice is cooked all the way through evenly.
• The liquid should be all absorbed. Periodically add about 1 cup of the remaining warm milk (add all the rest of the milk whenever the pudding thickens). Add salt and sweeten with the ginger honey tea. Keep stirring the rice every now and then so that it doesn't stick to the bottom of the pot. Let simmer for another 20 minutes. Turn off the heat and allow the rice pudding to cool completely. Remove and discard the ginger teabag.
• In a mixing bowl, beat the heavy cream for about 2 minutes at low speed. Add the powdered sugar, increase the speed of your mixer and keep whisking for another 2-3 minutes until it forms soft peaks. Don't over-beat or the texture will become grainy. Flavor with vanilla extract.
• Using a silicone spatula, mix 1/3 of the whipped cream with the ginger rice pudding to soften it. Add the rest of the cream and gently fold it in the cream until fully incorporated to get an airy batter.
• Serve in dessert cups garnished with fresh mint leaves.
• Bon appétit!

PUMPKIN GINGER RICE PUDDING

Steps:

• Bake pumpkin:
• Put oven rack in middle position and preheat oven to 450°F.
• Arrange each piece of pumpkin, cut side up, on a sheet of foil. Top each with 1/2 tablespoon butter and 1 teaspoon granulated sugar. Wrap separately in foil and bake, cut sides up, in a shallow baking pan until flesh is tender, about 1 hour.
• Open foil and cool pumpkin slightly, then scoop flesh into a food processor and purée until smooth.
• Reduce oven temperature to 350°F.
• Cook rice while pumpkin bakes:
• Heat rice, salt, 4 cups milk, and remaining 2/3 cup granulated sugar in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until very hot. Transfer to a large metal bowl set over a large saucepan of simmering water (or to a double boiler) and cook over low heat, covered, stirring occasionally, until rice is tender and most of milk is absorbed, 1 to 1 1/4 hours. (Add more simmering water to saucepan if necessary.) Remove pan from heat and keep rice warm, covered.
• Make pudding:
• Lightly whisk yolks in a large bowl, then whisk in vanilla, ginger, 1 1/3 cups pumpkin purée (reserve remainder for another use), and remaining cup milk. Gradually stir in warm rice, then pour mixture into a buttered 2-quart flameproof shallow baking dish (not glass). Set baking dish in a roasting pan and bake pudding in a hot water bath , uncovered, in oven until set, 50 minutes to 1 hour.
• If caramelizing pudding, sprinkle evenly with turbinado sugar, then move blowtorch flame evenly back and forth over sugar until sugar is melted and caramelized. Serve warm or at room temperature.