1 cup short-grain rice
1/2 tsp fresh ginger, finely minced
1/2 tsp peanut or canola oil
2 cup water
1/2 tsp salt
A Recipe for
Gingered Rice
"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...." |
| Rosamond Richardson, English cookery author |
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
This Recipe for Gingered Rice is one of thousands in the Recipes-to-go Asian Cookbook.
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
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Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana...The researchers also discovered other similarities between the two, but can't remember what they are. |
| Matt Lauer , on NBC's "Today" show, August 22, 1996 |
We should look for someone to eat and drink with before looking for something to eat and drink... |
| Epicurus |
This is a recipe for Gingered Rice from the recipe cookbook of Recipes-to-go (Asian)
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
I envy people who drink -- at least they know what to blame everything on. |
| Oscar Levant |
Worries go down better with soup. |
| Jewish Proverb |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
| Judith Olney |
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
Rinse rice in strainer and drain. In a saucepan, heat the oil and fry
the ginger over medium heat until fragrant, 1-2 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. Note: Plain white
or brown rice, cooked without the oil, may be substituted.
Serves: 4
Gingered Rice Recipe brought to you by Recipes To-Go