Thai Ginger Rice Recipes

Steps:

• Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• Meanwhile, heat a wok or large skillet over medium-high heat. Stir in the garlic and chicken; cook for 2 minutes. Add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. Dissolve the chile paste in the chicken broth, then add to the chicken mixture. Season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. Serve with the hot rice.

Steps:

• Bring ginger, sugar, salt, and 2 1/2 cups water to a boil in a medium saucepan; boil 2 minutes. Stir in rice; reduce heat to low. Cover; cook until most water is absorbed, 15 to 18 minutes. Remove from heat; let stand, covered, 7 minutes. Fluff rice with a fork before serving.

Steps:

• Combine all ingredients in a saucepan, except the crystallized ginger and sliced almonds.
• Stir well to combine.
• Cook over medium high heat, stirring until mixture comes to a low boil.
• Immediately reduce heat to low.
• Cover and cook for about 18 minutes.
• Fluff with a fork.
• The cover, and let sit for 5 more minutes.
• Garnish the finished rice with the candied ginger and the sliced almonds.

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.

Steps:

• In saucepan over medium low heat, add vegetable oil, garlic and ginger. Sauté 3 minutes, being careful not to burn garlic.
• Add Jasmine Rice and stir until well coated.
• Add Coconut Milk, water and salt. Bring to a boil.
• Give one quick stir. Cover and reduce heat to lowest setting. Cook for 15 minutes.
• Remove from heat. Let sit covered an additional 5 minutes before serving.

Steps:

• Grate fresh ginger and garlic and place in a saucepan with 3 tablespoons of sunflower oil.
• Let the mixture grill for a minute and add the raw rice.
• Add the chicken stock mixed with water and let the rice cook.
• Make sure to add water if the rice is not cooked enough.

Steps:

• Melt butter in a small pot over medium-high heat. Add ginger; cook and stir until fragrant, 1 to 2 minutes.
• Add water and a pinch of sea salt; bring to a boil. Stir in rice, cover, and reduce heat to a gentle simmer. Cook until tender, about 15 minutes.
• Fluff rice with a fork and season with salt and pepper. Serve with lime wedges.

Steps:

• Place the cilantro, jalapeños, ginger, and 1 tablespoon of the oil in a food processor and pulse until combined.
• Heat the remaining oil in a large saucepan over medium heat.
• Add the onion and eggplant and cook until softened, about 5 minutes. Add the coconut milk, soy sauce, and 1/2 teaspoon of the salt. Bring to a simmer.
• Add the reserved cilantro mixture, the remaining salt, and the chicken.
• Simmer gently until the chicken is cooked through and the sauce thickens slightly, about 7 minutes.
• Serve over the rice.

Steps:

• Following package directions, cook rice with water, Coconut Milk and Coconut Ginger Soup Mix.
• When done, toss in chopped parsley and serve.