Ginger Rice

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

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  • Servings: 4


  • 1 tablespoon unsalted butter
  • 2 tablespoons minced peeled fresh ginger
  • 1 cup basmati rice, rinsed
  • 1 1/2 cups chicken stock or low-sodium broth
  • 1/2 teaspoon salt

How to make this recipe

  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.

Contributed By Published May 2007

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