Silky Ginger-Scallion Jasmine Rice

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 15 min

Additional 10 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 cup (180 g) jasmine rice, rinsed until water runs clear
1 1/4 cups (300 ml) water
1-inch (2.54 cm) piece fresh ginger, thinly sliced
3 scallions, thinly sliced (whites and greens separated)
1 tsp (5 ml) neutral oil (vegetable or canola)
1 tsp (5 ml) toasted sesame oil
1/2 tsp (2.5 ml) salt (or to taste)
Pinch white pepper (optional)
2 tsp (10 ml) toasted sesame seeds

Show original ingredient measurements

1 cup (180 g) jasmine rice, rinsed until water runs clear
1 1/4 cups (300 ml) water
1-inch piece fresh ginger, thinly sliced
3 scallions, thinly sliced (whites and greens separated)
1 tsp neutral oil (vegetable or canola)
1 tsp toasted sesame oil
1/2 tsp salt (or to taste)
Pinch white pepper (optional)
2 tsp toasted sesame seeds

Instructions

1. Rinse the rice under cold water until the water runs mostly clear; drain well.
2. In a medium saucepan, warm the neutral oil over medium heat. Add the ginger and scallion whites and sauté until fragrant, 1–2 minutes.
3. Stir in the rinsed rice to lightly toast, about 30 seconds. Add the water and salt; bring to a gentle boil.
4. Reduce heat to low, cover, and simmer until the water is absorbed and the rice is tender, 12–15 minutes. Do not lift the lid during cooking.
5. Remove from heat and let rest, covered, for 10 minutes to steam.
6. Fluff with a fork. Remove ginger slices if desired, then fold in the toasted sesame oil, scallion greens, and white pepper (if using).
7. Sprinkle with toasted sesame seeds and serve hot alongside the sweet and sour chicken to soak up the sauce.