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Ginger Rice

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This fragrant, ginger-scented basmati rice is versatile enough to pair with many Asian- and Indian-inflected dishes.

  1. 1 tablespoon unsalted butter
  2. 2 tablespoons minced peeled fresh ginger
  3. 1 cup basmati rice, rinsed
  4. 1 1/2 cups chicken stock or low-sodium broth
  5. 1/2 teaspoon salt
  1. In a medium saucepan, melt the butter. Add the ginger, rice, stock and salt and bring to a boil. Cover and cook over low heat for 12 minutes or until the rice is tender and the water has fully evaporated. Fluff the rice and serve.
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