Wednesday, September 2, 2009

ginger scented rice

there is something comforting to me about sticky short grained rice. i rinse my rice thoroughly and then let it soak for about an hour. this allows the rice to puff slightly and makes it even stickier when cooked. this is the perfect compliment to the quick pickled veggies and the sesame seared ahi tuna.

1 tablespoon freshly grated ginger (you can use a microplane or a japanese ginger grater)
1.5 cups short-grained white rice
1.5 cups water
toasted sesame seeds

special equipment:
rice cooker

mix the ginger and water together and then add in the rice. set the rice cooker and let it do its thing. once the rice is cooked, top it with some toasted sesame seeds.

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