RECIPE

Ginger Rice

• Recipe by Jean-Georges Vongerichten

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

• Fast
• Make-Ahead

Ingredients

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

Directions

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.