Chinese Gingered Rice
from: Mercy

If you don't like to sauté with sesame oil, you can substitute peanut or canola oil for the sautéing and then drizzle a bit of sesame oil in when you add the water and salt.

SERVES 4

• 1 cup short-grain rice
• 1/2 teaspoon fresh ginger, finely minced
• 1/2 teaspoon toasted sesame oil
• 2 cups water
• 1/2 teaspoon salt

Rinse the rice in strainer and drain.

In a saucepan, heat the oil and sauté the ginger over medium heat until fragrant, 1 to 2 minutes.

Stir in the rice.

Add the water and salt.

Bring to a boil.

Reduce heat to a simmer.

Cook covered until water is absorbed, about 12-15 minutes.

Stir once and allow to stand until ready to serve.