Ginger Rice

A lightly spiced dish, so tasty it will put rice high on your list of staples.

After cooking ginger rice I decided never to cook boiled rice again; well, never say never, but you understand how much I liked it. I like ginger – you may have guessed that – and have been working to add it my rice for some time. This method is a very simple application of the principle of cooking pilaf rice (pulao), in which the rice is cooked in a seasoned stock.

Here, the ginger adds sweetness and spice to an otherwise very plain dish.

Diets for which Ginger Rice is suitable:

Diabetic, Dairy Free, Fodmap, Gluten Free, Low Calorie, Low Fat, Nut Free, Vegetarian and Vegan.


Preparation: 5 mins |Cooking: 20 mins |Serves: 3 cups

2 tsp ginger, finely chopped
1 tsp oil
190 gm (1 cup) rice
560 ml (2 1/4 cups) water
1/2 tsp salt


RINSE the rice until the water runs clear.
PLACE oil and ginger in the saucepan you are to cook the rice in and, under a gentle heat, cook the ginger 3-5 minutes until the aroma develops.
ADD the rice and fry at this medium heat for 1 minute, stirring to ensure it does not stick to the pan.
ADD the salt and water and bring to the boil.
LOWER the heat to simmer for 5 minutes.
TURN OFF the heat and allow the rice to cook for 20 minutes (do not remove the lid as you will lose heat required for cooking).
FLUFF the rice which will be cooked and all the water adsorbed.


– Suitable for most dishes that require cooked rice.
– Use as the basis of stir-fried rice and rice congee.

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