Recipes Ginger Rice 5.0 (5,140) 1 Review This fragrant, ginger-scented basmati rice is versatile enough to pair with many Asian- and Indian-inflected dishes. More Fast Asian Recipes By Jean-Georges Vongerichten Jean-Georges Vongerichten Instagram Website Jean-Georges Vongerichten is one of the most famous chefs in the world. The earliest memories Jean-Georges has of his family are food, as he was born and raised in Strasbourg, Alsace, France. After taking part in a work-study program at Auberge de l'Ill, as an apprentice to Chef Paul Haeberlin, he worked for Paul Bocuse and Louis Outhier at L'Oasis in southern France.His influential cooking style has been reflected in restaurants across the world as well as several cookbooks he has published, including Simple Cuisine (Wiley, 1990), Cooking at Home with a Four Star Chef (Broadway Books, 1998), which won the James Beard Foundation's Best Cookbook Award in 1999; and Simple to Spectacular (Broadway Books, 2000), among many more. Food & Wine's Editorial Guidelines Updated on October 19, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 10 mins Total Time: 25 mins Yield: 4 Ingredients 1 tablespoon unsalted butter 2 tablespoons minced peeled fresh ginger 1 cup basmati rice (rinsed) 1 ½ cups chicken stock or low-sodium broth ½ teaspoon salt Directions 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. Rate it Print