Recipe: Ginger Rice

GINGER RICE

1 1/2 cups Thai (or Jasmine) long-grain rice
1 (1 1/2-inch) piece fresh ginger root
1 stalk lemon grass
2 to 3 green onions (plus 4 for garnish)
1 red chili
2 tablespoons vegetable oil
Pinch of brown sugar
Salt
Juice of 1/2 kaffir lime (available at Asian markets) (if not available substitute regular lime juice)

Thoroughly wash rice under cold running water.

Peel ginger and cut into paper-thin slices. Slice lemon grass; cut green onions into rings. Halve chili lengthwise, remove seeds and finely chop flesh.

Heat oil in a pot. Add ginger, lemon grass, 2 to 3 green onions and chili; sweat 2 to 3 minutes (place in partially covered pan over low heat and heat until moisture beads form and ingredients soften).

Add rice and continue to sweat ingredients.

Season with sugar, salt and lime juice. Pour in 2 3/4 cups water, bring to a boil, reduce heat and simmer 15 minutes.

MEANWHILE, PREPARE GREEN ONIONS FOR GARNISH:
Trim most of the green part to leave green onions about 2 1/2 inches long. Make repeated lengthwise cuts from the top down to 3/4 inch short of the root; place briefly in ice water so strips roll up decoratively.

Serve rice in small bowls garnished with green onions.

Makes 4 servings
Adapted from source: The Rice Bible by Christian Teubner