Fragrant jasmine rice is made even sweeter by the addition of a little sugar; grated fresh ginger adds heat.
- Total Time:
- Servings: 4
Photography: Earl Carter
Source: Martha Stewart Living, September Fall 2004
- 2 tablespoons grated and peeled fresh ginger
- 1 teaspoon sugar
- 1 teaspoon coarse salt
- 2 cups jasmine rice
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.