Gingery Jasmine Rice |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1-1/2 cup jasmine, basmati or Texmati rice | 1/4 tsp ground cumin | 1 tsp smoked pineapple butter log or butter or margarine |
| 1 cup water | 1 tsp grated fresh ginger root | |
| 1 | Rinse rice in cold water serveral times until water runs clear, then drain. In a medium saucepan, saute cumin in butter log, butter or margarine about 30 seconds. Stir in rice, water and ginger. Bring to a boil, then cover, reduce heat to very low and cook 12 minutes without lifting the lid. |
| 2 | Remove pan from the heat and let sit, covered, at least 5 and up to 20 minutes. Before serving, fluff rice with a fork. |