Ginger rice
Chef
Artina Lindsey
Hospital
Spartanburg Regional Healthycare System
Cook time
45 minutes
Yield
20 servings
Recipe type
Plant-based
ingredients
Ingredients
7 1/2 cups uncooked brown jasmine rice
5 ounces ginger, julienned
8 cups water
1/2 cup tamari
1/3 cup rice wine vinegar
1/3 cup mirin
1 1/2 tablespoons sea salt
5 ounces ginger, julienned
8 cups water
1/2 cup tamari
1/3 cup rice wine vinegar
1/3 cup mirin
1 1/2 tablespoons sea salt
preparation
Instructions
1. Rinse the rice and drain in a colander.
2. Peel the ginger and cut into julienne pieces.
3. In a mixing bowl, combine 1 tablespoon tamari, rice wine vinegar, mirin, and sea salt. Then add 1 cup of water and stir until incorporated.
4. Add the rinsed rice to a pot with 7 cups of water and the seasoned liquid. Stir until incorporated, then add the julienned ginger but do not mix further.
5. Turn on the stove to medium heat, bring the rice to a boil, then reduce to low, cover with a lid, and cook for 25-35 minutes until the water is completely absorbed. Turn off the stove and let the rice sit for 10 minutes before serving.
2. Peel the ginger and cut into julienne pieces.
3. In a mixing bowl, combine 1 tablespoon tamari, rice wine vinegar, mirin, and sea salt. Then add 1 cup of water and stir until incorporated.
4. Add the rinsed rice to a pot with 7 cups of water and the seasoned liquid. Stir until incorporated, then add the julienned ginger but do not mix further.
5. Turn on the stove to medium heat, bring the rice to a boil, then reduce to low, cover with a lid, and cook for 25-35 minutes until the water is completely absorbed. Turn off the stove and let the rice sit for 10 minutes before serving.
