Prep 25 mins
Cook 0 mins
If you don't like to sauté with sesame oil, you can substitute peanut or canola oil for the sautéing and then drizzle a bit of sesame oil in when you add the water and salt.
- 1 cup short-grain rice
- 1⁄2 teaspoon fresh ginger, finely minced
- 1⁄2 teaspoon toasted sesame oil
- 2 cups water
- 1⁄2 teaspoon salt
- Rinse the rice in strainer and drain.
- In a saucepan, heat the oil and sauté the ginger over medium heat until fragrant, 1 to 2 minutes.
- Stir in the rice.
- Add the water and salt.
- Bring to a boil.
- Reduce heat to a simmer.
- Cook covered until water is absorbed, about 12-15 minutes.
- Stir once and allow to stand until ready to serve.
I doubled this recipe and used the rice cooker after sauteing the ginger. Turned out very lovely--nice way to add sophistication to rice!
excellent and easy - i served this with japanese chicken/sauce "Katsudon"-thanks for the great recipe.
We loved this rice. I cut the recipe to serve just 2 people and cooked it on the top of the stove for 20 mins. Next time I will cut the salt by half as it was too salty for our taste. Although we couldn't taste it when we put it with the malaysian curried prawns we served it with.