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.