Ginger Scented Rice Recipes

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GINGER-SCENTED RICE

Provided by Bon Appétit Test Kitchen

Categories     Garlic     Ginger     Rice     Side     Low Fat     Vegetarian     Quick & Easy     Low Cal     Dinner     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5



Ginger-Scented Rice image

Steps:

  • Using garlic press, squeeze enough fresh ginger into small bowl to measure 1 1/2 tablespoons juice with pulp. Transfer ginger to small saucepan.
  • Add 1 1/2 cups water, rice, butter, and salt to same pan. Cover; bring to boil over high heat. Reduce heat to low and cook, covered, until rice is tender, about 15 minutes. Remove pan from heat; let rice sit 10 minutes. Uncover; fluff rice with fork.

1 3-inch-long 1-inch-thick piece fresh ginger, peeled, cut crosswise into 1/2-inch-thick pieces
1 1/2 cups water
1 cup jasmine rice, rinsed
1 tablespoon butter
1 teaspoon coarse kosher salt

LEMON GINGER BASMATI RICE

Provided by Guy Fieri

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6



Lemon Ginger Basmati Rice image

Steps:

  • Place the rice in a large pot and rinse under cold running water until the water runs clear. Drain well and add 4 1/2 cups water to the pot. Sprinkle with the salt and add the butter, ginger and lemon zest. Bring to a boil, then reduce heat to a simmer. Cover and cook 15 minutes without removing the lid.
  • Remove the lid and fluff the rice with a fork. Cover again and keep warm until ready to serve. For drier rice, leave the lid off after fluffing. Sprinkle with the chopped cilantro before serving.

3 cups basmati rice
1 teaspoon kosher salt
1 tablespoon unsalted butter
1/4 teaspoon grated fresh ginger
1/4 teaspoon lemon zest
1/4 cup chopped fresh cilantro, for garnish

GINGER SCENTED RICE

Make and share this Ginger Scented Rice recipe from Food.com.

Provided by Galley Wench

Categories     Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5



Ginger Scented Rice image

Steps:

  • Using garlic press, squeeze fresh ginger into a small bowl; you'll need 1 1/2 tablespoons juice with pulp.
  • Place in small saucepan with cover.
  • To pan add 1 1/2 cups water, rice, butter, and salt.
  • Cover; bring to boil over high heat.
  • Reduce heat to low and cook, covered, until rice is tender, about 15 minutes. Remove pan from heat; let rice sit 10 minutes.
  • Uncover; fluff rice with fork.

Nutrition Facts : Calories 200.9, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 584, Carbohydrate 38.7, Fiber 0.7, Protein 3.2

1 gingerroot (3-inch x 1-inch piece peeled, cut crosswise into 1/2-inch-thick pieces)
1 1/2 cups water
1 cup rice, rinsed
1 tablespoon unsalted butter
1 teaspoon sea salt

LEMON SCENTED RICE

Provided by Food Network Kitchen

Categories     side-dish

Time 33m

Yield 4 servings

Number Of Ingredients 10



Lemon Scented Rice image

Steps:

  • Heat the olive oil in a saucepan over medium heat. Add the onion, 1 teaspoon of salt, ginger, and bay leaf, stirring occasionally, until the onion is tender and translucent, about 6 minutes.
  • Add the rice and cook until it begins to brown, about 4 minutes. Stir in the water along with the lemon zest. Bring to a simmer. Reduce the heat to low, cover, and cook for 15 minutes. Pull from the heat and set aside for 5 minutes undisturbed. Fluff with a fork season with some pepper and serve.

1 teaspoons kosher salt
2 tablespoons extra-virgin olive oil
1 medium onion, diced
2 teaspoons kosher salt
1 -inch piece fresh ginger
1 bay leaf
1 cup basmati rice, lightly rinsed and drained
2 cups cold water
2 wide strips lemon zest
Freshly ground black pepper

GINGER-SCENTED RICE

Make and share this Ginger-Scented Rice recipe from Food.com.

Provided by Pinay0618

Categories     Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5



Ginger-Scented Rice image

Steps:

  • Using garlic press, squeeze enough fresh ginger into small bowl to measure 1 1/2 tablespoons juice with pulp. Transfer ginger to small saucepan.
  • Add 1 1/2 cups water, rice, butter, and salt to same pan. Cover; bring to boil over high heat. Reduce heat to low and cook, covered, until rice is tender, about 15 minutes. Remove pan from heat; let rice sit 10 minutes. Uncover; fluff rice with fork.

Nutrition Facts : Calories 196.6, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 461.5, Carbohydrate 37.8, Fiber 1.3, Protein 3.2

3 inches long 1-inch thick piece fresh ginger, peeled, cut crosswise into 1/2-inch-thick pieces
1 1/2 cups water
1 cup jasmine rice, rinsed
1 tablespoon butter
1 teaspoon coarse kosher salt

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