Want to know how to cook rice but also add more flavour? Here’s how. With subtle chicken and ginger undertones, this steamed rice is one big bowl of grown-up grains.
2 cups jasmine rice
2½ cups chicken stock
3 slices fresh ginger
Place the rice into a fine sieve and wash with water to remove excess starch.
Drain the water and place the rice into a saucepan. Add the chicken stock and nestle the ginger into the rice. Heat the rice over high heat until the stock starts simmering. Then reduce the heat to medium and cook until you can see the rice grains starting to rise above the stock.
Cover with a lid that is slightly ajar to let some of the steam escape. Cook for 5 minutes.
By now, it should look like all of the stock has been absorbed by the rice. Turn the heat off and cover completely with the lid. Allow the pot to sit on the warm hotplate for 10 minutes to allow the steam to continue cooking the rice.
Use a fork to fluff up the rice. Remove the ginger and discard. Serve.