This ginger rice is a quick and easy side dish to Asian-inspired meal or as a base to a Buddha bowl.
Jump to:
What is ginger rice?
Adding ginger to rice is an easy way to make your white rice less boring!
Ginger is a fragrant and potent root that adds a wonderful, slightly spicy aroma to your cooking.
Ginger is often associated with Asian cuisines and is responsible for some of the characteristic flavors of fried rice, curry, and soups.
Ginger rice is a simple, fragrant side dish that pairs well with an array of mains but is particularly good served alongside Asian-inspired dishes featuring tofu, vegan dumplings, or as a base for Buddha bowls.
Making ginger rice is super simple! Just fry finely minced ginger root in the pot before adding long grain rice and stock or water.
The best way to cook ginger rice is by steaming to preserve the taste.
How to steam rice
If you’re used to boiling rice in a large pot of water, then steaming rice might seem a bit tricky at first.
But steaming rice is the best for fragrant rice varieties such as basmati and jasmine so that the rice retains it’s delicate flavor.
Additionally, if you add any spices and seasonings such as ginger, you don’t want to dump it all down the drain when you drain your rice!
To get perfectly cooked steamed rice that’s not fluffy and not soggy, follow these instructions:
First rinse the rice. You can place the rice in a bowl, add water and swirl it around to remove the excess starch.
To be honest, I usually just place it in a strainer and run cool water over it while swirling it with my fingers.
The choice of pot is important. For one cup of rice, such as this recipe calls for, choose a small pot with a tight-fitting lid. A medium or large pot will make the liquid evaporate too fast and your rice won’t cook through.
Place the rice and stock or water in the pot and bring it to a boil, uncovered. The ratio of rice to liquid is 1:1.5. So for one cup of rice, use 1 ½ cups of liquid.
Once it boils, lower the heat to low and cover the pot with the lid.
Allow the rice to cook for 12 minutes. It should be just gently simmering and not at a rolling boil.
After 12 minutes turn the heat off but leave the lid covered. No peeking!
Leave the rice to steam like this for 10 minutes. After 10 minutes, remove the lid and fluff the rice with a fork.
Ingredients for ginger rice
You’ll just need a few simple ingredients to make this fragrant and delicious ginger rice recipe!
Rice: I use basmati rice for this recipe but jasmine rice would also work. The light and fluffy texture is perfect in combination with the ginger.
Ginger: You’ll need fresh ginger root for this. Ginger freezes well so if you buy more than you can use right away, cut it into smaller pieces and pop it in a freezer bag.
Vegetable Stock: Vegetable stock helps add a bit more flavor. However, I personally find that using all stock can sometime be overpowering so I combine the stock with some water.
Water: Just water.
Oil: A neutral-flavored oil such as canola, vegetable or sunflower oil is needed to fry the ginger. You could also use vegan butter.
Salt: Half a teaspoon of salt is enough sodium for me but you can adjust this depending on how salty your vegetable stock is.
How to make ginger rice
Ginger rice is super easy to make. Just follow these simple steps:
Prepare the ingredients: Peel and mince two tablespoons of fresh ginger.
Place the rice in a strainer and run it under cool water while swirling it with your fingers. You can also do the traditional method washing rice by placing it in a bowl with water and swirling it with your hands.
Fry: In a small pot with a lid, heat the oil over medium heat. Fry the minced ginger for about a minute or until it’s soft and fragrant. Add in the rinsed rice, vegetable stock, water and salt.
Boil: Raise the heat to high to bring the pot to a boil. Once it comes to a boil, lower the heat to low and cover the pot with its lid.
Boil the rice for 12 minutes. If it’s your first time cooking rice this way, you can quickly lift the lid to check how much water is remaining. Try not to do this though unless you’re really unsure, as you don’t want the steam to escape.
Steam: After 12 minutes remove the pot from the heat, but don’t remove the lid, and leave it to steam for 10 minutes.
Fluff: After 10 minutes have passed, remove the lid and fluff the rice with a fork.
Variations and substitutions
Stock: You can substitute the vegetable stock for vegan chicken broth.
Aromatics: I just use ginger in my rice but lot of people like to add minced garlic as well. Ginger rice can also be garnished with chopped green onions or cilantro. A small drizzle of sesame oil is nice.
Vegetables: Make the rice more substantial by adding in some chopped vegetables such and mushrooms, carrots or peas. You may need to reduce the amount of liquid you use if the vegetables will release any juices while cooking.
Ginger: If you don’t have fresh ginger you can use packaged ginger paste. I wouldn’t recommend using dried ginger.
FAQs
This recipe is ideal for basmati or jasmine rice.
Yes, you can freeze cooked rice once it has been completely cooled. Transfer the rice to a freezer-safe bag and remove as much of the air as possible before placing it in the freezer for up to two months.
Sure. Start by sautéing the ginger, then add the rice, liquids and salt. Instant Pot rice recipes usually call for equal parts rice and liquid so reduce the liquid in this recipe to one cup. Cook on high for 6 minutes, then release the pressure for 10 minutes.
Make ahead and storage tips
Ginger rice is best served fresh cooked because rice will dry out in the refrigerator.
Nevertheless, rice leftovers can be stored in an airtight container in the fridge for up to 5 days.
It’s important not to leave cooked rice out on the counter to avoid bacteria.
You can reheat cooled rice in the microwave or in a pot. If you find it has dried out in the fridge, try adding a small splash of vegetable stock or water to the dish while reheating.
if you would like to freeze it, allow the rice to cool completely in the fridge before transferring the rice to a freezer bag and squeezing out as much air as possible. Freeze for up to 2 months.
How to serve ginger rice
Ginger rice makes an excellent side dish to an Asian-inspired main dish. Serve it alongside your favorite curry, stir fry or potstickers.
Ginger rice is especially good as a quick side to your favorite tofu recipe.
You can also use ginger rice as a base to a Buddha bowl and top it with your favorite combination of raw and cooke vegetables.
Ginger Rice
Ingredients
- 1 cup (220 grams) basmati rice
- 2 teaspoons neutral oil
- 2 tablespoons minced ginger
- 1 cup (240 ml) vegetable stock
- ½ cup (120 ml) water
- ½ teaspoon salt
Instructions
- Place the rice in a strainer and run cool water over it while swirling it with you fingers for about 30 seconds to remove excess starch.
- In a small pot, heat the oil over medium heat and add the ginger. Fry until soft and tender - about a minute.
- Add the rice, stock, water and salt. Raise the heat to high and bring to a boil. Once boiling, lower the heat to low and cover the pot with its lid.
- Simmer for 12 minutes. Try not to open the lid but you can quickly lift the lid and tilt the pot to see how much liquid is left if you’re not sure about how it’s cooking.
- After 12 minutes, remove the pot from the heat but keep the lid on and allow it to steam for 10 minutes.
- After 10 minutes remove the lid and fluff the rice with a fork.
Leave a Reply