Recipe: Jean-Georges’ Ginger Rice

This is a web-exclusive recipe to complement our feature on Asian cuisine.

This recipe is adapted from Asian Flavours of Jean-Georges by Jean-Georges Vongerichten (Clarkson Potter).

1 tbsp butter

2 tbsp fresh ginger, peeled and minced

1 cup basmati rice, rinse

1 1/2 cups chicken stock

1/2 tsp salt

Jean-Georges’ Ginger Rice Cooking Directions

Melt butter in a medium saucepan. Add fresh ginger, basmati rice, chicken stock and salt.

Cook and cover over low heat for 12 minutes or until the rice is tender and the water is fully evaporated.

Fluff the rice and serve.

Photo: Shoko Muraguchi